Christmas Recipes from Executive Sous Chef, Lokesh Jarodia, Novotel Imagica Khopoli


By K Ashwin Mobile: 09920183006

Nothing brings the family together for the holidays faster than a piping hot feast on the table. From the appetizers to the dessert, treat everyone’s palate to the happiest of holidays with these Christmas recipes from Executive Sous Chef, Lokesh Jarodia, Novotel Imagica Khopoli.

Roast Turkey with Cranberry Sauce


1 whole turkey

Butter 100 gm

Chopped onion 100 gm

Chopped celery 100 gm

Crumbled sage, thyme 10 gm

salt and pepper to taste

chopped fresh parsley 10 gm

1 bay leaf

Salt and pepper

Garlic minced 10 gm

Balsamic vinegar

Sugar 20 gm

Cranberry 150 gm


In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme and pepper; cook, stirring occasionally, for 10 minutes or until browned

Remove giblets and neck from the turkey cavity, keep for gravy. Rinse turkey inside and out with running water.

Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together.

Place turkey, breast side up on rack in roasting pan. Cover with foil and roast in 325°F oven for about 1.5 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Keep it under lamp for carving.

Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer,. While cooked turkey rests, skim excess fat from roasting pan whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, Season to taste with salt and pepper. Strain and serve alongside turkey.

For cranberry sauce in small saucepan, heat oil over medium heat; stir in onion and garlic and cook, stirring occasionally, for 5 minutes or until softened. Put balsamic vinegar; boil for 5 minutes or until reduced now mix together cranberries, sugar, salt and pepper. Mix into onion mixture; bring to boil and cook, until cranberries are tender and sauce is thick.


Raspberry and Balsamic Dome


Dark chocolate 450gm

Butter 450gm

Sugar 225gm

Water 125gm

Egg 8no

Egg yolk 30 no

Caster sugar 150gm

Honey 375gm

Dark chocolate 2kg

Whipped cream 875gm

Melted butter 900gm

Gelatin 80gm

Egg white 20no.


First, prepare silk sponge by mixing dark chocolate, butter and mix sugar syrup and egg at last and then bake in tray in 180C for 25 min.

Now we will make chocolate dome mixture by mixing sugar and eggs in double boiler. Now melt the chocolate and butter keep it a side.

Soak gelatin in cool water, and add sabayon and chocolate mix to the mixture. Add soaked gelatin and fold whipped cream in mixture of chocolate and butter.

After that beat the egg whites and make meringue, then add the raspberry pure and balsamic in dome mixture and set it in dome mould.


Yule Log


Dark chocolate 100gm

Fresh cream 50gm

Whipped cream 70gm

Nutella 100 gm

Milk 1 litre

Milk maid 500gm

Curd 500gm

Castor sugar

Maida 1.500gm

Baking powder 70gm

Baking soda 30gm

Cocoa powder 150gm

Oil 50ml


Prepare the log sponge by mixing milk, milkmaid, curd, sugar. Now add all dry items in the mixture and oil at the end.

Now we will make royal cream by heating cream and dark chocolate and make ganache.

Now add whipped cream and Nutella in ganache and assemble in log shape, serve in plate and dust icing sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *