Tejas Ranadive, Senior Sous Chef at The Royal Horseguards Hotel treats us to his expert take on some of those all-important Christmas classics. Find out how to perfect those golden crunchy roast potatoes, delight with delicious honey glazed Heritage carrots, flame a Christmas pudding and make the perfect gravy.
Tejas hails from the city of Mumbai where he finished his studies in the culinary arts. His career began as a Commis Chef at the London Marriott Hotel, Kensington and it was here he honed his skills to become a Demi Chef before moving to another Marriott hotel to help open the flagship steakhouse GILRAYS at County Hall as Chef de Partie.
We were fortunate that he then joined us at Guoman Hotels, firstly at The Tower Hotel where he moved through the ranks from Junior Sous Chef to his current role as Senior Sous Chef before moving to The Royal Horseguards Hotel. During his time here our restaurant has gone from strength to strength.
Tejas will be working over Christmas alongside Executive Chef, Sandeep Chauhan to make the festive period a successful one and ensure all our guests are well fed and happy
We hope you enjoy the video and you’ll find the full recipes below so you can try them at home.
Goose Fat Roast Potatoes
Goose Fat 20g
Maris Piper 3 nos
Thyme 2 Sprigs
Garlic 4 Cloves
Maldon Sea Salt to taste
1. Preheat the oven to 190C
2. Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
3. Put the goose fat into a small roasting tin and heat in the oven for five minutes.
4. Add the drained, roughened potatoes to the tin of hot duck fat, and then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
5.Return the tin to the oven and roast for 35-45 minutes, or until golden and crunchy. Garnish with chopped parsley.
Honey Glazed Heritage Carrots
Heritage carrots 50g
Manuka honey (10+) 3tbsp
Unsalted butter 10gm
Cracked black pepper
Maldon Sea Salt to taste
1. Place carrots in saucepan with enough water to just cover.
2. Cover pan, and cook on medium heat until just done.
3. Carrots should still be crisp but not uncooked. Don’t allow carrots to catch on bottom of pan.
4. Drain carrots and return to pan. Add the butter, mixed spice and honey.
5. Toss until butter is melted and the carrots are glossy.
Flaming Christmas pudding
400g dried fruit of your choice (I like 150g currants, 150g sultanas, 100g dried figs, roughly chopped)
50g candied peel
150g soft light brown sugar
1/2 tsp mixed spice
75g self-raising flour
Pinch of salt
75g fresh breadcrumbs, preferably brown
Finely grated zest of 1 lemon and orange
50g blanched almonds, roughly chopped
1 egg, beaten
1 tbsp treacle
300 ml semi skimmed milk
1 vanilla pod
3 egg yolks
1 tbsp caster sugar
1 tsp corn flour
1. Soak the dried fruit and peel in the sherry overnight.
2. Whisk the sugar, spice, flour, salt and breadcrumbs together in a large mixing bowl then stir in the zest, suet and almonds. Beat together the egg and treacle then mix into the dry ingredients along with the stout and milk – stirring should traditionally be shared by everyone in the household, stirring from east to west, while making a wish. Stir in the fruit and any sherry in the bottom of the bowl, and then taste the mixture and add a little more mixed spice or sherry if you like, and any silver coins, rings or other charms you might like to break your family’s teeth on.
3. Thoroughly grease a 1.4l/2½ pint pudding basin, including the lid, and spoon the mixture in – it should be no more than three-quarters full. Cut a round of greaseproof paper to fit the top, and then cover with a lid, or two pieces of pleated foil. Wrap the whole lot in foil to ensure it is watertight. Steam in a steamer for 1.5 hours.
While pudding is in steamer make your custard by using our simple methods:
1. Put the milk and vanilla pod into a heavy-based saucepan and heat until just starting to simmer. Remove the pan from the heat and leave to infuse for 10 minutes.
2. Mix together the egg yolks, sugar and cornflour to a smooth paste in a mixing bowl or jug.
3. Remove the vanilla pod from the milk. If liked, scrape the seeds into the milk for a stronger vanilla flavour. Pour the warm milk onto the egg mixture, stirring.
4.Pour back into the pan and cook gently over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon in a thin layer. Do not allow the custard to boil, and remove from the heat as soon as it has thickened. Serve the custard hot or cool.
5. Now demould pudding in bowl pour brandy to flambé it and serve with custard.
Perfect Christmas Gravy
Beef & chicken stock mix-1000ml
Red Currant jelly- 2tbsp
Juniper berries – 3 nos
Thyme – few sprigs
Sea salt – to taste
Butter – 30g
Plain flour – 30g
Red wine – small glass
1. Make brown roux by using butter & flour .
2. Add stock in it gently while you are whisking rough.
3. Add rest of all ingredients.
4. Simmer your gravy until slightly thick and pick up flavours from immersed ingredients.
5. Pass it through fine sieve just before you serve Christmas lunch and add a cube butter for extra shine.