ALL THE TRIMMINGS: IT’S TIME FOR TURKEY
GATHER EVERYBODY AROUND THE TABLE. IT’S THE SEASON TO BE JOLLY
We often associate Christmas and Thanksgiving dinner with a few classics: turkey, mashed potatoes, and pumpkin pie. However, the first Christmas menu (dating to 1660) — as outlined in The Accomplisht Cook book — written by chef Robert May, who worked for the nobility in Britain, mentions beef, goose, lark, pheasant, and swan. May writes of 39 dishes including oysters, oranges and jellies across two full courses as part of a chapter on “a bill of fare for Christmas Day and how to set the meat in order”. We’ve come a long way since then and so has the festival of gifts. What hasn’t changed is the spirit of Christmas. Along with the bird, the joy of sharing a meal has spread across the world. Turkeys originated in North America. Historians say that the Aztec emperor Moctezuma probably had turkey stew. The Spanish introduced the bird to Europe, where they migrated as far as Germany by the end of the 16th century. Besides chefs, the turkey also turned into a muse for painters such as Dutch artist Pieter Claesz, who painted a feather-topped turkey pie in 1627. A painting of a turkey on the dining table with a spotlight on it appears on the cover of the New Yorker on December 1st, 1975, signifying its prominence. The literary phenomenon that is The Christmas Carol by Charles Dickens has permanently seated the turkey as a centrepiece in our holiday memories. Published in 1843, culinary experts say that Scrooge’s Christmas turkey as a gift for the Cratchit family set the tone for a meal that’s festive for everybody. Early Thanksgiving feasts were graced with this bird that could feed a large crowd and not be hard on the pocket — truly bringing people together. The turkey is essential to a Christmas feast in spirit too — it’s a representation of humble giving — just like in Scrooge’s projection of a truly big heart. End the ‘Year of Giving’ on a generous note and ring in 2018 in the company of well-fed friends.
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Turkey complements the varied flavours on a Christmas table. The leftovers can also go with other dishes that can last one throughout the festive season. Yes, it has a special place in Western cuisine, but is a favourite in the Middle East, too. You can pair it up with dishes like
Batata Harra. If served cold, it could work with Hummus, Baba Ghanoush, Couscous and Tabbouleh. Michel Georges Nassar Executive Chef, Reem Al Bawadi
In Dubai, people are quite active; hence turkey has become a great alternative to chicken. People have begun to opt for the turkey in sandwiches, salads and even with eggs in the morning. Try a twist on Djaj Mahshi this festive season; stuffed with flavourful rice and mincemeat, and a drizzle of pomegranate molasses. Brent Delvin Executive Sous Chef, Marriott Harbour Hotel