This winter, try these creative dishes to stay warm

In order to really enjoy the harvest, you need to celebrate with your loved ones. Give your loved ones a warm cup of soup and a thankful evening this winter.

You’ll be able to enjoy wintertime treats thanks to these dishes that chef Prasad Metrani, director of culinary at Conrad Bengaluru, has carefully selected. They include delicious pies and casseroles.

Components

Simple pie crust:
300g of all-purpose flour
60 cc of cold vegetable shortening and 30 g of sugar
10 ml of apple cider vinegar
Five grams of salt
180 grams of cold, unsalted butter, divided into little pieces

Pie filling:
Using all-purpose flour to dust
220 grams of pumpkin
Eighty milliliters of heavy cream
40 grams of granulated sugar
Big eggs 3 grams of ground cinnamon
2 grams of freshly grated nutmeg
A few drops of extract from vanilla
Five grams of salt
Sprinkle some icing sugar on top (optional).

Method: 1. On a lightly floured board, roll out the dough into a 12-inch circle. Slot into a 9-inch pie pan with ease. Using your fingers, pinch the edges of the dough that is overhanging. Using a fork, pierce the sides and bottom all throughout. For at least an hour, or overnight, chill. Set the oven’s temperature to 350 degrees.

2. Press pie weights or dry beans into the lined, cold dough. Place in the oven and bake for 20 to 25 minutes, or until the edges are brown. After removing the foil and weights, bake for a further 10 to 15 minutes, or until the crust is brown all over. Place on a rack and let to cool fully.

3. Prepare the filling. Pumpkin, cream, sugar, two eggs, cinnamon, nutmeg, vanilla, and salt should all be gently whisked together; do not overmix. Brush the crust edge with the remaining egg, then sprinkle with coarse sugar. Fill the crust with the filling, and bake for 50 minutes to an hour, or until the sides are set (the center may still jiggle somewhat). Move it to a rack and allow it to cool fully.

Stuffed Breast of Turkey

Components

Skin-on, boneless turkey breast halves, weighing around one pound each
garlic cloves that have been pressed One large shallot, cut finely One flat-leaf parsley, chopped; four tablespoons
finely chopped fresh rosemary Two tablespoons
1 tablespoon grated orange zest; 4 tablespoons divided olive oil
Kosher pepper with salt
To serve, gravy

Technique:

1. Preheat the oven to 425 degrees F. Mix the orange zest, shallot, parsley, rosemary, garlic, 2 tablespoons olive oil, and 1/2 teaspoon each of salt and pepper in a medium-sized bowl.

2. Remove the skin in one piece, taking care not to tear it, off one half of the turkey breast at a time, and leave aside.

3. Make a 1/4-inch thick butterfly and pound in each breast. Partition the herb mixture among the breasts, ensuring that a 3/4-in. border around the whole area. Roll each turkey breast, starting at the short end. Place the skin over each breast, tucking and rolling it under the sides before tying it off with kitchen thread, two inches apart. Move to a baking sheet with a rim.

4. Coat each with one tablespoon oil, sprinkle with half a teaspoon of salt, and roast for twenty-five minutes. After that, lower the oven temperature to 375 degrees and continue roasting for another twenty to thirty minutes, or until the internal temperature reaches 160 degrees. After transferring the breasts to a chopping board, let them at least ten minutes to rest.

5. Take off the thread, cut it, and put it on a serving dish. If preferred, garnish with more fresh herbs. Accompany with pan gravy.