Festive Special Recipes

Christmas Specials

It’s that time of the year where all we can think of are Christmas carols, gifts, and all those wonderful dinner plans that seem to be never-ending! Unless you are one of those who are planning to whip up a Christmas dinner?

This Christmas season, at TenderCuts, we are introducing a range of ready-to-cook products to make your celebrations meatier. What’s more, we have curated a set of recipes to make your Christmas dinner a tad more interesting! Here are four scrumptious dishes that are sure to have your guest list exclaiming with wonder and delight.

Grilled Prawn Skewers With Lemon


2 tablespoons salt

2 tablespoons sugar

1 Kg prawn, peeled and deveined

1⁄4 cup olive oil

1 tablespoon lemon peel, grated

1⁄4 cup fresh parsley chopped

2 -3 garlic minced

1⁄2 teaspoon pepper powder


Mix salt and sugar in a bowl; add prawns and stir to coat.

Cover the bowl and let it chill for 45 mins to 1 hour.

Rinse prawn well and drain; also rinse and dry bowl.

Add the prawns to the bowl; add olive oil, coriander, grated lemon peel, garlic, and pepper. Coat the prawn well in this mixture.

Thread prawns on soaked wooden skewers.

Grill over hot coals or high heat. Turn the prawns over on either side for about 5 to 6 minutes.

Serve hot with a dash of lemon on the side.

Stuffed Whole Roast Chicken


Whole chicken, 2 Kg

Freshly ground black pepper

3/4 cup loosely packed fresh herbs, finely chopped

2 tablespoon extra virgin olive oil

1 lemon, halved

4 bay leaves

Salt to taste


Preheat the oven to 400°F with a roasting pan in it.

Rinse the chicken and chicken cavity with water and pat dry with paper towels. Rub salt over the inside of the cavity.

Gently separate the skin from the breast meat, taking care not to tear the skin.

Sprinkle a little salt into the gaps and stuff it with the chopped herb mixture.

Stuff the cavity with the lemon, bay leaves, and any remaining herbs.

Pull the skin back over the breast so that none of the meat is exposed.

Tuck in the wings and tie with a string.

Brown the breast side of the chicken in a roasting pan in the oven.

Apply olive oil on the chicken and sprinkle it with salt and pepper.

Remove the roasting pan from the oven and add a little oil to the bottom of the pan.

Place the chicken on one side, breast side down, on the roasting pan, and put it back in the oven.

Cook for 5 minutes, then turn the chicken to the other side and cook for another 5 minutes.

Turn chicken over and roast until done.

Turn once again so the meat is breast side up.

Cook for 45 min to 1 hour, or until the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh.

Hot Chicken Wings


Chicken Wings – 500 grams

Salt to taste

Pepper to taste

Oil or Butter – 1 tbsp

Garlic – 6 cloves chopped

Red Chilli Sauce / Hot Sauce – ¼ cup

Sugar – 2 to 3 tbsp

Red Chilli Powder or Chilli Flakes – 1 tbsp


Preheat oven to 220 degrees C.

Grease a baking tray with oil and set it aside.

Add salt and pepper to the chicken in a bowl. Toss well.

Arrange it in a baking pan, pop it in the oven and bake for 25 to 30 mins.

Take butter or oil in a pan, add garlic and saute for a min.

Add in chilli sauce, sugar and red chilli powder and mix well.

Add salt to taste.

Add the cooked chicken to this and mix well.

Now set the oven to 250 degrees C, in grill mode.

Arrange the chicken back in the tray and grill for 5 to 6 mins. Serve hot.

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