Both of us want our little ones to grow up with an appreciation for Indian traditions and festivals such as Vishu, Pongal and Diwali whilst at the same time embracing Western mainstays of Thanksgiving and Christmas.  We are trying to start our own special way of celebrating Christmas, including the decorating of the tree, buying of presents for dear friends and most importantly a family sit down lunch.  Our Christmas lunch menu comprised of a Gordan Ramsay inspired tarragon and red chilli butter roast chicken stuffed with a chickpea mixture (our table top oven can’t cope with a turkey!) – sides included rosemary roast potatoes, steamed and buttered Brussels sprouts (this year we used the Brussels sprouts grown in our own little vegetable patch – whilst not as big as the store bought alternative they definitely tasted a lot sweeter and better) and candied sweet potatoes (a favourite in the Southern States of the US).

Tarragon & red chilli butter roasted Chicken

What do I need to make it?

• 1 medium chicken washed and patted dry
• 125 gm tarragon butter (see below)
• Chickpea stuffing (see below)
• 1 lemon
• Salt & pepper to taste

Tarragon butter

•  4 cloves of garlic
• 1 large red chilli (we used 3 small Thai red chillies for a bigger kick!)
• Handful of chopped tarragon
• 125 gms soft unsalted butter
• salt to taste

Use a pestle and mortar to pound the garlic, chillies and tarragon with a pinch of salt till you get a coarse paste.   Mix the paste into the soft butter and keep aside till you are ready to prepare the chicken.

Chickpea stuffing

• 400 gm tin of chickpeas drained, washed and boiled till soft (shouldn’t take more than five minutes)
• 1 medium onion chopped
• 1 Thai red chilli chopped
• 3 cloves of garlic chopped
• 1/2 tsp cumin seeds
• 1/2 tsp ground cumin
• Handful of fresh coriander chopped for garnish
• 2 tbsp olive oil
• Salt to taste

Heat oil in a pan – first add the cumin seeds and saute for a minute before adding the garlic.   Saute for a minute and then add the chopped onions and red chilli.  Saute over medium heat for 5 minutes – sprinkle the ground cumin and add the drained chickpeas.   Mix together, adjust the seasoning and garnish with the fresh coriander.   Keep aside and let it cool down before stuffing the chicken with this mixture.

How much will I make?

Serves 4

How do I make it?

Grease an oven proof baking tray and place chicken on it.   Season with salt and pepper and place chickpea stuffing in the cavity followed by the lemon – use toothpicks to seal the cavity.  Lift the skin and form a pocket before massaging the tarragon butter all over the chicken.  Massage some of the butter on top of the skin and rub some over the legs as well.  Place the tray in a pre-heated oven at 200 degree centigrade and cook for an hour or till done.  Once cooked, remove the stuffing and place in bowl as an accompaniment.  Carve the chicken and enjoy.

Candied sweet potatoes

What do I need to make it?

• 3 sweet potatoes – boiled, peeled and cut into 1 inch circles
• 3/4 cup of light muscavado sugar
• 5-6 cloves
• Small piece of cinnamon stick
• 2 tablespoons of butter

How much will I make?

Serves 4

How do I make it?

Heat the cloves, cinnamon, sugar and butter with 1/3 cup of water and bring to a boil over a medium heat till you get a syrup that coats the back of your spoon.  Place the boiled sweet potatoes in the syrup and continue to cook for 5 minutes before transferring to an oven proof dish and placing in a 200 degree Centigrade pre-heated oven for 20-30 minutes.  Serve hot.