Don’t skip the side dishes and sauces that complement roasted turkey and other meats.
CHRISTMAS and New Year celebratory meals are not complete without a roasted turkey or lamb, along with the many side dishes and sauces.
Often, the turkey is regarded as the star of the show.
But this is not the case for executive chef Antoine Rodriguez at Latest Recipe, Le Meridien Kuala Lumpur, as he gives ample attention to the serving sauces and vegetable sides that, in my opinion, outshine the turkey.
His team has prepared a sizable selection of dishes to complement the roasted turkey and other meats.
Special mention must be made for the creamy Mashed Sweet Potato and Peanut Butter with its salted peanut-and-coconut crust.
It has a nice sweet and savoury balance, with some saltiness from the peanut paste. The earthiness of the peanuts helps to temper the natural sugar from the vegetable.
Another side dish I have particularly enjoyed is the Chargrilled Cauliflower Steak with a tomato-mixed-spice chutney.
The chutney gives a hint of sweetness and the dish pairs well with everything mainly due to the cauliflower’s neutral flavour.
It is much more enjoyable to have the roasted turkey or lamb with the side dishes as each bite is different in flavour and texture.
Rodriguez said turkey meat can be quite bland by itself, which is where the sauces and side dishes serve a purpose.
“Most people tend to dismiss the garnishes, which is wrong in my opinion. When it is nicely prepared, it complements the taste of the bird.”
To add to the festive feel for the buffet, the turkey is cooked in a variety of ways, including in a north Indian curry.
The Malai Turkey – turkey pieces in cashew nut sauce – is spicy and creamy. It’s another way to enjoy the bird.
The meat absorbs the flavours of the curry but doesn’t overpower the bird, nor is it overly spicy that it masks the other tastes of the dish.
The Turkey Chicken Ball in a yellow Kuzi gravy is also memorable.
The meatballs are moist and have a nice texture. The gravy itself is well spiced and is great with rice or bread.
According to Rodriguez, the hotel has gone all out this year for its festive buffets, where visitors can expect some 150 dishes on rotation until New Year’s Day.
Guests can enjoy various tapas creations, salads, fresh seafood, cheese, soups, slow-roasted Rib Eye, roasted lamb, roasted turkey on the carving station, Western, local fare and creative desserts.
At Latest Recipe, The New Year’s Eve buffet dinner is RM278nett per person, New Year’s Day brunch at RM208nett per person and buffet dinner at RM198nett per person.
LATEST RECIPE, Level 5, Le Meridien Kuala Lumpur, 2 Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2263 7434) Business hours: 6am-midnight, daily. Pork-free.
This is the writer’s observation and not an endorsement by StarMetro.
Don’t skip the side dishes and sauces that complement roasted turkey and other meats.
The Japanese station is always a popular one with diners.
Christmas-themed desserts add a festive element to the plate.
Diners can enjoy more than 150 dishes, served on rotation, at the festive buffets.
Slow roast ribeye with a herb crust.
Roasted turkey is typically the star dish at Christmas and New Year festive buffets. – CHAN TAK KONG/The Star
