CATEGORIES | FEATURE
Christmas is not just about “Gift and Take”, it's also about sharing, Wiredit asks Charmaine Cheung the Executive Chef of superlife culture club to share with us some her innovative, delicious and short cut of Christmas dinner Recipes!
 Roast Turkey stuffed with Wild Mushroom and Glutinous Rice |  Panna Cotta |
Sharing by Wiredit
Q. Could you share with us a shortcut that can help busy people prepare for Christmas dinner?
A. A perfect dinner always end with a delicious dessert. So, always prepare your desserts a day ahead to avoid messing up the kitchen on the Christmas Night. Here I would like to share with you the recipe of “Panna Cotta”.
Q. Could you share with us your favorite Xmas Recipe?
A. My favorite Christmas recipe has to be my innovative yearly turkey recipes. I would come up with a new flavour turkey every year, and now, I have already created over 25 flavours. Among all of them, I would like to share you the recipe “Roast Turkey with stuffed with Wild Mushroom and Glutinous Rice”.
Q. Could you share with us any vegetarian Christmas recipes?
A. Red and green helps making the dining table more festival. I would like to share with you a vegetarian salad – Grilled Avocado and Beetroot Salad.
A. A perfect dinner always end with a delicious dessert. So, always prepare your desserts a day ahead to avoid messing up the kitchen on the Christmas Night. Here I would like to share with you the recipe of “Panna Cotta”.
Q. Could you share with us your favorite Xmas Recipe?
A. My favorite Christmas recipe has to be my innovative yearly turkey recipes. I would come up with a new flavour turkey every year, and now, I have already created over 25 flavours. Among all of them, I would like to share you the recipe “Roast Turkey with stuffed with Wild Mushroom and Glutinous Rice”.
Q. Could you share with us any vegetarian Christmas recipes?
A. Red and green helps making the dining table more festival. I would like to share with you a vegetarian salad – Grilled Avocado and Beetroot Salad.
Christmas recipes shared by Charmaine
Roast Turkey stuffed with Wild Mushroom and Glutinous Rice
Ingredients: (1 turkey)
Turkey:
• Turkey 1 piece, 7 – 10 pounds
• sea salt flakes to taste
• freshly ground pepper to taste
Glutinous Rice Stuffing:
• 1 dried shitake mushrooms, soaked and diced into 1cm by 1 cm cubes
• 1/3 diced carrots
• 1 dried scallops, soaked and divided
• 1 pieced of small ginger, bruised and diced
• 1 small piece of Chinese salted pork
• 1 cup of rice
• 1 cup chicken stock
• 3 sprigs of Chinese spring onion, finely diced
• Grape seed oil for frying
Puree:
• Unsalted butter 150g
• Olive oil 80ml
• Wild mushrooms soaked
• Garlic 9 pieces, minced
• Onion 1 pieces, minced
• Thyme 7 sprig, leaf only
• Cranberry sauce 3 – 4 tablespoons
Gravy:
• red wine 2/3 cup
Method for Turkey:
1. Boil all of the brine ingredients and let it cool. Place turkey into the cool brine for 24 hours before roasting.
2. Preheat oven to 200°C. Separate the skin between the turkey and its meat with your finger gently to avoid breaking the skin pigment.
3. In a saucepan under high heat, sauté the ingredients of puree. Stir till all the fragrant has been extracted and enhanced by the heat. Place in a blender, puree, remove and let it cool in a bowl.
4. Now, put half of the puree between the turkey’s skin and its meat. Do this to both the breast and legs.
5. Sprinkle salt and pepper to the exterior of the turkey. Drizzle with the remaining olive oil.
6. Stuff turkey with half of the stuffing and the remaining puree.
7. Put the turkey on the remaining stuffing. Then, put it in the oven under 200°C for 30 minutes.
8. Lower the temperature to 180°C after 60 minutes. Brush the turkey with olive oil during the last 10 minutes of cooking.
Method for Gravy:
1. After roasting, what’s left on you tray (the blacken leftover) is the essential ingredients to your gravy.
2. Place your tray on top of your stove. Add in the wine and leave it under medium low heat while you can continue to stir in order to dilute the blacken flavour. This process will take about 10-15 minutes.
Grilled Avocado and Beetroot Salad
Ingredients: (serving: 2)
Avocado 1 piece, halved
Brown sugar 1/2 tablespoon
Beetroot 1 piece, finely sliced
Spanish sweeten peach 1 piece, diced
Onion 2 tablespoons, finely chopped
Garlic 1 clove, finely chopped
Water 70ml
Sea salt to taste
Spanish paprika 1/2 tablespoon
Extra virgin olive oil 3 tablespoons
Rockets 1 pack
Method:
1. Put the avocado on a tray and sprinkle with brown sugar.
2. Grill the avocado in an oven for 5 minutes.
3. Add the beetroot, Spanish sweeten peach, onion, garlic, water, sea salt, paprika and olive oil into a blender. Mix well.
4. Toss the salad with the dressing and serve with the grilled avocado.
Panna Cotta
Ingredients: (serving size: 4)
500ml whipping cream
100ml fresh milk
50g caster sugar
2 1/2 teaspoons of powdered gelatin
1/2 teaspoon of vanilla essence
Raspberries puree
Method:
1. Mix whipping cream, sugar, powdered gelatin and vanilla essence in a hand mixer.
2. Heat up the batter over low heat, keep stirring till sugar and gelatin are dissolved completely. Turn the heat off and let it cool.
3. In a cup, chill in fridge for 3-4 hours until set.
4. Top with raspberries puree.
Roast Turkey stuffed with Wild Mushroom and Glutinous Rice
Ingredients: (1 turkey)
Turkey:
• Turkey 1 piece, 7 – 10 pounds
• sea salt flakes to taste
• freshly ground pepper to taste
Glutinous Rice Stuffing:
• 1 dried shitake mushrooms, soaked and diced into 1cm by 1 cm cubes
• 1/3 diced carrots
• 1 dried scallops, soaked and divided
• 1 pieced of small ginger, bruised and diced
• 1 small piece of Chinese salted pork
• 1 cup of rice
• 1 cup chicken stock
• 3 sprigs of Chinese spring onion, finely diced
• Grape seed oil for frying
Puree:
• Unsalted butter 150g
• Olive oil 80ml
• Wild mushrooms soaked
• Garlic 9 pieces, minced
• Onion 1 pieces, minced
• Thyme 7 sprig, leaf only
• Cranberry sauce 3 – 4 tablespoons
Gravy:
• red wine 2/3 cup
Method for Turkey:
1. Boil all of the brine ingredients and let it cool. Place turkey into the cool brine for 24 hours before roasting.
2. Preheat oven to 200°C. Separate the skin between the turkey and its meat with your finger gently to avoid breaking the skin pigment.
3. In a saucepan under high heat, sauté the ingredients of puree. Stir till all the fragrant has been extracted and enhanced by the heat. Place in a blender, puree, remove and let it cool in a bowl.
4. Now, put half of the puree between the turkey’s skin and its meat. Do this to both the breast and legs.
5. Sprinkle salt and pepper to the exterior of the turkey. Drizzle with the remaining olive oil.
6. Stuff turkey with half of the stuffing and the remaining puree.
7. Put the turkey on the remaining stuffing. Then, put it in the oven under 200°C for 30 minutes.
8. Lower the temperature to 180°C after 60 minutes. Brush the turkey with olive oil during the last 10 minutes of cooking.
Method for Gravy:
1. After roasting, what’s left on you tray (the blacken leftover) is the essential ingredients to your gravy.
2. Place your tray on top of your stove. Add in the wine and leave it under medium low heat while you can continue to stir in order to dilute the blacken flavour. This process will take about 10-15 minutes.
Grilled Avocado and Beetroot Salad
Ingredients: (serving: 2)
Avocado 1 piece, halved
Brown sugar 1/2 tablespoon
Beetroot 1 piece, finely sliced
Spanish sweeten peach 1 piece, diced
Onion 2 tablespoons, finely chopped
Garlic 1 clove, finely chopped
Water 70ml
Sea salt to taste
Spanish paprika 1/2 tablespoon
Extra virgin olive oil 3 tablespoons
Rockets 1 pack
Method:
1. Put the avocado on a tray and sprinkle with brown sugar.
2. Grill the avocado in an oven for 5 minutes.
3. Add the beetroot, Spanish sweeten peach, onion, garlic, water, sea salt, paprika and olive oil into a blender. Mix well.
4. Toss the salad with the dressing and serve with the grilled avocado.
Panna Cotta
Ingredients: (serving size: 4)
500ml whipping cream
100ml fresh milk
50g caster sugar
2 1/2 teaspoons of powdered gelatin
1/2 teaspoon of vanilla essence
Raspberries puree
Method:
1. Mix whipping cream, sugar, powdered gelatin and vanilla essence in a hand mixer.
2. Heat up the batter over low heat, keep stirring till sugar and gelatin are dissolved completely. Turn the heat off and let it cool.
3. In a cup, chill in fridge for 3-4 hours until set.
4. Top with raspberries puree.
About Charmaine
Charmaine Cheung
Executive Chef of superlife culture club
Charmaine Cheung joined city'super superlife culture club as Executive Chef since 2005. Teaching classes on how to use the best seasonal ingredients to create innovative dishes as well as traditional dishes has become Charmaine’s hallmark.
Charmaine has spent her career exploring Western and Chinese cuisine, travelling around and learning from different chefs and food lovers. She has been a regular contributor to popular newspapers and magazines, including the Hong Kong website of Cosmopolitan, for several years. She derives a lot of joy from sharing her cooking tips with readers every week.
Charmaine started her culinary career one summer as a kitchen help in 6-star hotel. Following that, she took on the role of head chef at a Japanese restaurant here in Hong Kong, before moving on to different culinary facilities as a guest chef. This in turn led her to work with the Norwegian Seafood Council and she became involved in various food presentations to perform her culinary creations.
Charmaine Cheung
Executive Chef of superlife culture club
Charmaine Cheung joined city'super superlife culture club as Executive Chef since 2005. Teaching classes on how to use the best seasonal ingredients to create innovative dishes as well as traditional dishes has become Charmaine’s hallmark.
Charmaine has spent her career exploring Western and Chinese cuisine, travelling around and learning from different chefs and food lovers. She has been a regular contributor to popular newspapers and magazines, including the Hong Kong website of Cosmopolitan, for several years. She derives a lot of joy from sharing her cooking tips with readers every week.
Charmaine started her culinary career one summer as a kitchen help in 6-star hotel. Following that, she took on the role of head chef at a Japanese restaurant here in Hong Kong, before moving on to different culinary facilities as a guest chef. This in turn led her to work with the Norwegian Seafood Council and she became involved in various food presentations to perform her culinary creations.
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