Plate the carved leg with rosella chutney and sage pudding— By Chef Nishant ChaubeyRoast Quail with Apricots and PomegranateIngredientsSalt and pepper8 (5- to 7-ounce) whole quail, giblets discarded2 tablespoons extra-virgin olive oil6 tablespoons pomegranate molasses1 tablespoon minced fresh thyme1 teaspoon ground cinnamon20 Gm - glazed apricots30 Gm - apricot compoteDirections1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Here are a few recipes that can help you get started in creating the lavish spread that Thanksgiving is known for. Pot roast it in a moderate oven for 1 hour 30 minutes till it’s nicely roasted and rest it for a while before start carving. Take off meat off from the inside of the leg. Brown 4 quail on all sides, about 4 minutes; transfer to prepared rack. But whose to say that we can’t start. For sage pudding – mix sage , brown butter and fresh breadcrumb and basil and roll it like roulade. Thanksgiving dinners is especially hard.We live a modern day and age, the age old recipes don’t really excite us anymore. Slice it7.Add these new, exciting and exotic recipes to the menu that your guests will get to feast on, this Thanksgiving! Let the ‘Hunger Games’ begin! Crispy butterball Roulade It’s that time of the year when all those cookbooks need to come out.

Dissolve 1/2 cup salt in 2 quarts water in large container.4.6. Repeat with remaining 1 tablespoon oil and remaining 4 quail. Make forcemeat by mincing turkey leg meat , fresh bread, egg yolks, olives, fresh cranberry , and season it !4. For rosella chutney, cook rosella flower with red wine, balsamic and star anise and sugar till it gets chutney. Those old, tattered and stained books that has helped you through with some of the memorable dinners. Set wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Adjust oven rack to upper-middle position and heat oven to 500°F. 2.3. Carefully insert other drumstick through incision so legs are securely crossed.Crispy butterball Roulade, rosella chutney, sage puddingThe dish showcases a global preparation with a local touchIngredientsButterball turkey leg - 500 gm with skin Rosella flower - 300 gmCranberries -100 gmSage - 100 gmFresh bread - 100 gmFresh basil - 50 gmTurkey fat - 100 gmRed wine - 100 mlEgg yolks - 2 noStar Anise - 2 noSugar - 100gmBalsamic - 2 tspBrown butter - 30 gmOlivesMethod1.

Brush quail with remaining pomegranate molasses mixture and continue to roast until well browned and breasts register 160°F and thighs register 175°F, 7 to 13 minutes. Brush quail evenly with half of pomegranate molasses mixture and roast for 5 minutes.3. Combine pomegranate molasses thyme, cinnamon, and 1/8 teaspoon Double shielded six types of network cables salt in bowl. Thanksgiving is a very Western tradition that we don’t follow here.5. Serve with fresh pomegranates, glazed apricots and apricot compote—By Chef Tarun Sibal. Working with 1 quail at a time, make incision through meat of one drumstick, using tip of paring knife, about 1/2 inch from tip of drumstick bone. Take turkey leg and debone it.2. Submerge quail in brine and refrigerate for 20 minutes. Keep the skin away from any fat. Remove quail from brine, pat dry with paper towels, and season with pepper. Transfer quail to serving platter and let rest for 5 minutes. So, what to do when you don’t know how to cook a picture-perfect Thanksgiving spread? You turn to recipes from books or cooks who are bound to make your dish look five star quality. We want what’s new and trending. Tuck wingtips behind back.5. Making the perfectly browned roast turkey with stuffing, creamy and buttery mash, garlic roasted carrots and the perfect lip-smacking pudding to end with is a daunting task.

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