Hong Kong chefs share their favourite holiday recipes (part 2 of 2)

Four Hong Kong chefs share with Stephenie Gee their Christmas traditions growing up, along with their favourite holiday recipes and the memories that go with them. Here are the last two 

Even for the most sophisticated chefs, holiday cooking is not about wowing everyone with the most prestigious ingredients and innovative techniques. It’s about recreating all those old standbys that affirm a family’s shared history, the simple foods they’ve loved since childhood, the festive dishes that are always the same no matter how much everything else has changed. 

Romain Dupeyre, executive chef and co-owner of Racines 

“Growing up, Christmas was a time of joy andspecial moments, filled with the delightful aroma of culinary traditions that filled our home. The heart of our celebration was always the Christmas dinner at my grandad’s. We would gather around the dining table for the first course, which was a lavish oyster and foie gras terrine. It looked so enticing in the centre of the table, surrounded by other sides and garnishes. The fresh oysters paired beautifully with the rich, smooth pâté, creating a flavour that was both indulgent and perfect for special occasions like this. Once the starter plates were cleared, we looked forward to the main course – always a coq au vin tender chicken slowly braised to perfection, bathed in a velvety red wine sauce, infused with mushrooms, onions and aromatic herbs. Alongside, we would have golden Pomme Dauphine potatoes, which added a nice crunch and softness that made every bite memorable. Finally, it was time for dessert: the Buche de Noël. This enchanting yule log cake was adorned with chocolate ganache and delicate decorations, symbolising the spirit of the season. Each slice was a reminder of the love and care that went into our family traditions. 

During my time working in Ireland in 2009, one of my fondest memories is of our staff meal on Christmas Day, when we all came together to prepare a classic stuffed turkey. It was amazing. The turkey, golden and glistening, was the centrepiece of our feast. We carefully stuffed it with a tantalising mixture of roasted chestnuts, fragrant sage, sweet onions and aromatic garlic. The moment it began to roast, the kitchen filled with a mouthwatering aroma. As we shared the workload in the preparation of it, each of us added our own twist of love to the meal, creating a bond in what became a cherished tradition for me. It was an unforgettable feast that brought us together in celebration and joy. 

What truly made this Christmas special was the next day. With the leftovers, there was one coveted tradition we all anticipated: making turkey sandwiches – thick slices piled high on crusty bread, slathered with creamy mayonnaise and a sprinkle of sage to bring back its delightful flavours – was something I always looked forward to.” 

Stuffed turkey

Ingredients: 
1 turkey 
1 cup cooked chestnuts, chopped 
1/4 cup fresh sage, chopped 
1 large onion, finely chopped 
3-4 cloves garlic, minced 
Salt and pepper, to taste 
Butter or olive oil (for greasing) 

Feel free to adjust the quantities based on your taste preferences and the size of your turkey! 

Instructions: 
1. Prepare the stuffing
• In a mixing bowl, combine the chopped chestnuts, sage, onions, and minced garlic. Season with salt and pepper, mixing well.
2. Stuff the turkey
• Carefully stuff the mixture inside the cavity of the turkey, packing it lightly. Do not overfill, as the stuffing will expand while cooking.
3. Preheat and prepare
• Preheat your oven to 175°C (350°F). Rub the outside of the turkey with butter or olive oil and season with salt and pepper.
4. Roast the turkey
• Place the stuffed turkey in a roasting pan. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C).
5. Rest and serve
• Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. Enjoy your delicious stuffed turkey! 

Also see: Where to eat in Hong Kong this December

Ricardo Chaneton, culinary advisor of Salisterra at The Upper House

“One of the most popular dishes that my family would serve during the holidays was hallacas, a rectangular Venezuelan tamale made with corn dough that is wrapped in plantain leaves. It’s a labour-intensive recipe that takes three to four days to make, and is usually served alongside roasted pork and ensalada de gallina, a hen salad made with potato, carrot, and apple or pineapple. 

My all-time favourite holiday recipe is a lamb pastilla. It’s a hearty dish that features a beautiful contrast in flavours and textures – the gaminess of the lamb juxtaposes perfectly with the warm kick of spicy harissa paste and the natural sweetness of dried raisins and apricots. It’s the perfect dish to share with others during the festive season while gathered around a table with friends and family.” 

Lamb pastilla

Ingredients:
450g ground lamb
300g onion, finely chopped
15g garlic cloves, minced
2 tablespoons harissa paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and pepper to taste
1/4 cup raisins or dried apricots, chopped
1/4 cup almonds, toasted and chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
8 sheets of phyllo pastry
100g melted butter 

Instructions: 
1. Prepare the filling
• In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until soft and translucent. 
• Add the ground lamb to the skillet and cook until browned, breaking it apart with a spoon. 
• Stir in the harissa paste, cumin, cinnamon, ginger, salt, and pepper.
• Cook for another 2-3 minutes. 
• If using, add the raisins or dried apricots and chopped almonds. Mix well and remove from the heat. Stir in the chopped parsley and cilantro. Let the filling cool. 
2. Assemble the pastilla
• Preheat your oven to 190°C (375°F). 
• Take one sheet of phyllo pastry and brush it lightly with melted butter. Lay another sheet on top and brush with more butter. Repeat this for four sheets, stacking each layer. 
• Spoon a portion of the lamb filling into the centre of the phyllo stack. Fold the edges of the phyllo over the filling to create a parcel. Brush the top with melted butter. 
• Repeat the process with the remaining phyllo and filling. 
3. Bake
• Place the pastilla on a baking sheet lined with parchment paper. 
• Bake in the preheated oven for about 25-30 minutes, or until golden and crisp on the outside. 

Also see: #giveaway - 2 Christmas Choux Tree Delights (total value HK$1056) from The Mira