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l Prepare puree of oven rosted pumpkin

l Prepare puree of oven rosted pumpkin — mix fresh cream, egg, maple syrup, salt and cardamom power along with pumpkin puree in large bowl to make a smooth custardl In other bowl, beat cream cheese and caster sugar into a smooth paste, slowly add eggs with vanilla essence, mix corn flour with fresh cream, add above mixture.l Add prepared pumpkin custard to cheesecake batter. Season to taste— Recipe Courtesy Chef Sasha Fernandes, Ottimo, ITC Gardenia. Use the fat from the proscuitto make a crumble with breadcrumbs, butter, herbs which will make the stuffing. Once cooled, pull some of the meat and keep aside With the rest of the meat, blend with whipped egg white, seasonings, cream and mix in some cranberries, herbs, almonds and set in a baking mould.— Recipe courtesy: Chef Vikas, Bengaluru Marriott Hotel Whitefield. Place turkey breast, skin-side up, on a rack in a roasting pan. For the relish peel, cut oranges into segments.Dehydrate plums at a low temperature after having marinated them in honey. Meanwhile, cook potatoes in a saucepan of boiling water till tender. (Make sure chesscake batter is free of lumps). Heat pan with butter, add potatoes, cream salt, chives and finish. Cool and serve. Squeeze juice from remaining oranges, set juice aside.l Make base using crushed oreo and melted butter, take a cake ring cover with alluminium foil on the bottom, fill oreo mix into the ring press with palm to level, keep in chiller for 15 to 20 minutes to set.Roast the pork belly skin until crispy and once cooled and dried, blend to a crumble. In a small bowl, combine garlic, herbs, salt, pepper, olive oil and marinate the turkey.Assemble with mixed greens, pulled pork meat, plums and crumble. If the skin is over-browning, cover the breast loosely with foil. Combine juice, orange segments, cinnamon, parsley, cranberry and sugar.

Drain and mash potatoes. Bake with double boiler for 35 to 40 minutes until baked.CLASSIC PUMPKIN CHEESE CAKEIngredientsPhiladelphia Cream Cheese 550 gmCaster sugar 165 gmEggs 2 nosVanilla essence 5 mlFresh cream 200 mlFOR PUMPKIN CUSTARDCorn flour 22 gmPumpkin puree 180 gmBrown sugar 65 gmCardamom powder 2 gmSalt 1 gmMaple syrup 20 gmFresh cream 150 mlEgg large 1 nosFOR the BASEl Vanilla oreo cookies 300 gml Unsalted butter melted 50 gmMethodl Pre heat oven to 160 degree Celcious.Toss the pulled turkey meat with some onions, garlic, herbs, roast jus, cream and citrus zest. Toast almond flakes and keep aside. In a small saucepan over high heat, combine rind and water and bring to a boil. Cook for 10 minutes, drain and set aside.Cook the pulled pork meat with balsamic, vinegar, black pepper, herbs and roast jus.— Recipe courtesy Movenpick Hotel & Spa BangalorePulled Pork Belly with honey-dried plums and BalsamicINGREDIENTSPork belly 150 gmImported plums 30 gmBalsamic reduction 20 mlPork roast jus 20 gmGarlic 30 gmOnion 30 gmMixed lettuce greens 50 gmPork belly crumble 10 gmHoney 10 mlRosemary 5 gmThyme 5 gmChives 5 gmParsley 5 gmSage 5 gmBlack pepper 5 gmSalt 5 gmSugar 5 gmOlive oil 20 mlButter 20 mlRefined oil 200 mlMethodMarinate pork belly overnight with herbs, vinegar and seasonings. Flatten one sheet and bake until crispy and use as the base crumble. Pour wine into the bottom of the roasting pan.

l Finally argan oil hydrating shampoo factory pour above mix into prepared cake ring upto 1/3 high into the oven.Garnish with finely chopped mixed herbs and crumbleTurkey mille feuille with cranberry jelly, jusINGREDIENTSTurkey 250 gmCranberries 100 gmTurkey roast Jus 200 mlPuff pastry 100 gmProscuitto 50 gmJerusalem artichokes 30 gmAlmonds 20 gmGreen beans 30 gmOnions 50 gmGarlic 10 gmCarrots 30 gmLeeks 30 gmCelery 30 gmShallots 20 gmCream 10 mlEggs 2 nosOrange zest 2 gmLemon zest 2 gmBread crumb 30 gmThyme 20 gmSage 20 gmChives 20 gmParsley 20 gmButter 20 gmOlive oil 30 mlMethodl Marinate the turkey meat with mixed herbs, seasonings and onions, carrot, leeks, celery overnight. Roast for 45 minutes, until skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. Slow roast turkey until well done the next day.ROASTED TURKEY BREAST WITH CHIVE MASHOrange cranberry relish IngredientsTurkey Breast 140 gmWhite Wine 15 mlThyme 1 SprigSage 1 noGarlic 4-5 clovesSalt to tasteBlack pepper 5 gmOlive oil 15 mlFor the RelishOranges 1 noOrange juice 10 mlCranberry 10 gmParsley 2-3 sprigsDemera sugar 2 gmCinnamon 1 stickChives mashSliced potatoes 40 gmChopped chives 5 gmButter 5 gmCream 5 gmSalt to tasteMETHODPreheat oven to 325 degrees F. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.Slow roast pork belly until well done the next day, pull meat apart gently into strands of pulled meat. Remove and discard membrane from inside the orange rind and cut rind into juliennes. Slice cooked turkey breast, arrange at the centre of the table, pour relish and chives mash on side


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