The Finest Christmas Recipes From World-Class Chefs (2024)

Discover a festive feast with our collection of the finest Christmas recipes from world-class chefs. Aside from giving thoughtful gifts or memorable gift experiences, everyone is also excited about the Christmas food!

These world-class recipes are perfect for Christmas:

Have you ever wondered what Gordon Ramsay would bring to the Christmas dinner table? Scroll to find out.

Stuffed Quail Legs From Chef Sriram Aylur of Quilon (1 Michelin Star)

The Stuffed Quail Legs, a signature dish from Chef Sriram Aylur of Quilon, a Michelin-starred restaurant in London, exemplifies a perfect blend of ethnic and progressive flavors. As part of Christmas recipes from renowned chefs, this dish integrates southwest coastal Indian flavors into a sophisticated and multidimensional culinary experience.

Despite its gourmet status, this recipe is more accessible than it appears, freeing home cooks from the intimidation often associated with world-class dishes.

Ingredients:

Quail

• 4 Quail (deboned and skinned reserve the bone and discard the skin)
• 1 Onion (finely chopped)
• 1-inch piece of ginger
• 1 Sprig of curry leaf
• ¼ Spoon turmeric
• ¼ Tsp Chaat masala
• Pinch of Aamchoor powder
• ¼ Tsp Fennel powder
• Salt to taste
• 50 g fresh coriander
• 1 Tbsp oil

Sauce

• 500ml Quail Stock
• 15ml Oil
• 1 Tsp Fennel seeds
• 1 Onion finely chopped
• 1 Inch ginger finely chopped
• 1 Sprig of curry leaves
• ¼ Tsp turmeric
• ¼ Tsp chilli powder
• 2 Tomatoes finely chopped
• 50g Fresh coriander stem
• Salt to taste

Method:

Quail

1. Roughly mince the quail meat in a mixer and keep aside.
2. Clean the wing and leg bones, cut the joints into two, and you should be able to get no bones altogether. Roast for a few minutes and keep aside.
3. Heat oil in a pan and saute onion until brown. Add ginger, curry leaves, turmeric chaat masala, amchoor powder, fennel powder, salt, and fresh coriander, and cook for a minute on a slow fire.
4. Add this mixture to the quail meat and mix thoroughly together, adjusting the seasoning.
5. Now divide the mixture into eight equal sizes reconstruct them into a quail leg, and stick each leg with a piece of bone so that it holds the shape.
6. Heat a little oil in a pan or griddle and sear the quail. Place on the roasting tray and roast for 3 to 4 minutes. Serve Hot with the sauce.

Sauce

1. Heat the oil in a pan and add fennel, onion, ginger, and curry leaves stir and add turmeric, chilli, and tomato.
2. Cook until tomatoes are soft and add coriander stem along with the stock.
3. Adjust the seasoning.
4. Bring it to a boil and simmer for 5-10min.
5. Remove from the heat and blitz in a hand blender.
6. Pass it through the strainer.
7. Heat the sauce in a pan and serve with Quail

Beef Wellington From Chef Gordon Ramsay of Savoy Grill

One cannot overlook the iconic Beef Wellington from Chef Gordon Ramsay at Savoy Grill when discussing Christmas recipes from renowned chefs. This classic and decadent roast is a staple of Ramsay’s culinary repertoire, widely considered one of his greatest dishes. The recipe features a tender beef tenderloin at its heart, meticulously wrapped in puff pastry, presenting a harmonious blend of textures and flavors.

The crowning glory of this dish is the homemade red wine sauce, which adds a rich and deep flavor. This Beef Wellington serves as an elegant centerpiece for the Christmas table, promising to impress guests with its gastronomic brilliance. The recipe provides detailed instructions, allowing even novice cooks the freedom to recreate this masterpiece at home.

Ingredients:

• 2 x 400g Beef fillets
• Olive oil, for frying
• 500g Mixture of wild mushrooms, cleaned
• 1 Thyme sprig, leaves only
• 500g Puff pastry
• 8 Slices of Parma ham
• 2 Egg yolks, beaten with 1 tbsp water and a pinch of salt
• Sea salt and freshly ground black pepper

Method:

1. Wrap beef in cling film and chill overnight to set its shape.
2. Sear beef fillets in a hot pan with olive oil for 30-60 seconds, then cool.
3. Chop mushrooms, fry with thyme and seasoning, and cook until moisture evaporates to form a duxelle. Cool.
4. Cut pastry, and roll into rectangles. Lay Parma ham, spread duxelle, place beef fillets, roll into logs. Chill for 30 minutes.
5. Brush pastry with egg wash, and wrap around each fillet. Chill for 30 minutes.
6. Make red wine sauce: fry beef trimmings, add shallots, peppercorns, bay, and thyme. Add vinegar, and let it bubble. Pour in wine, and reduce. Add stock, simmer for 1 hour, strain.
7. Score pastry, and brush with egg wash. Bake at 200°C for 15-20 minutes until golden brown. Rest for 10 minutes.
8. Reheat sauce. Serve sliced beef wellingtons with sauce.

Miso Salmon From Chef Rick Stein of Rick Stein, Barnes

Turning our attention to another delightful holiday recipe, let’s explore the culinary creation of Miso Salmon by renowned chef Rick Stein of Rick Stein, Barnes. This dish exemplifies Stein’s expertise in blending traditional methods with a contemporary culinary flair that will complete your Christmas feast.

For those aiming to dazzle their holiday guests, Chef Stein’s Miso Salmon guarantees a taste of culinary excellence achievable right in your own kitchen.

Ingredients:

• 4 salmon fillets, about 140g each
• sunflower oil, for greasing

For the Miso Glaze

• 2 tsp brown miso paste
• 2 tsp balsamic vinegar
• 2 tsp soy sauce
• 1 tsp Spanish smoked paprika

For the Noodles

• 200g dried rice noodles
• 3 tbsp sunflower oil
• 3 garlic cloves, finely grated
• 25g ginger, finely grated
• 8 spring onions, sliced
• 2 medium red chillies, thinly sliced
• 100g beansprouts
• small pack of coriander, chopped
• 1 tbsp fish sauce

Method:

1. Begin by boiling the noodles in a large pan for 3 minutes. Once done, drain them and rinse under cold water using a sieve. Set aside, allowing the noodles to drain completely.
2. Preheat the grill to high. Create the miso glaze by combining miso paste, balsamic vinegar, soy sauce, and paprika. Use a pastry brush to generously brush the salmon fillets with the miso glaze. Place the salmon skin side down on a greased baking tray and grill for 6-8 minutes until just cooked through.
3. In a wok, heat oil and stir-fry garlic, ginger, spring onions, and chilies for a couple of minutes until softened. Add the cooked noodles, beansprouts, and coriander to the wok. Toss everything together until well combined, then turn off the heat. To complete the dish, stir fish sauce into the stir-fried vegetables and noodles. Pile the flavorful mixture onto plates, topping it off with the deliciously grilled salmon.

Pork Noodles From Chef Alyn Williams of Park Row Hotel (5 Stars)

Shifting our focus to another festive culinary delight, we delve into the recipe for Pork Noodles, a specialty of Chef Alyn Williams from The Westbury Hotel. This dish showcases Williams’ ability to meld traditional techniques with modern culinary sensibilities, resulting in a festive meal that is both comforting and innovative.

For those seeking to impress their holiday guests, Chef Williams’ Pork Noodles promises a taste of Michelin-starred quality, right from your own kitchen. This festive season, liberate your culinary expression with this gourmet delight.

Ingredients:

Pig Skin Noodles

• Pig skin, large from the belly
• Rock salt
• 750ml of red wine
• 100g of Demerara sugar
• 1 Cinnamon stick
• 4 Cloves
• 1 Star anise
• 2 Bay leaves
• 2 Sprigs of fresh thyme, large

Pork Broth

• 500g of pork, off-cuts
• 2 Celery sticks, finely diced
• 1 Large carrot, finely diced
• 1 Leek, finely diced
• 1 White onion, finely diced
• 2 Sprigs of fresh thyme
• 2 Bay leaves
• 100ml of soy sauce
• 100ml of sherry vinegar, or red wine vinegar
• 2L chicken stock, at room temperature
• Vegetable oil
• Black pepper
• Salt

To clarify the stock

• 150g of pork mince
• 1/2 Carrot, chopped
• 1/4 Onion, chopped
• 1/2 Celery stick, chopped
• 1 Tsp sea salt
• 1 Tbsp of turnip, grated
• 1/2 Tbsp of red beetroot, grated
• 1 Tsp coriander seeds
• 6 White peppercorns
• 300ml of egg white

Tea

• Marjoram, dried
• Wild garlic
• Coriander stalks
• Chervil
• 1 Tsp Shony seaweed
• 1 Tsp Kombu seaweed, dried
• 1 Handful of baby cress, seasonal
• 1 Handful of edible flowers, seasonal

Method:

1. Prepare the pig skin by removing as much fat from the inside of the belly skin as possible using a sharp knife. Turn over and use a blowtorch to burn off any hairs.
2. Place the prepared skin in a suitable container, ensuring it lies flat, and generously cover it with rock salt. Seal with cling film and allow it to cure for 2 hours in the fridge. Remove from the fridge, wash thoroughly under cold water, pat dry, cut into 3 12cm squares, and set aside.
3. Preheat the oven to 110°C. Place the cured pig skin in a baking dish and cook for 2 1/2 hours until the skin is very soft and gelatinous in texture. Allow it to cool and strain off the wine, reserving it for the broth.
4. Carefully layer each piece of pig skin on top of each other to form a uniform 3-layered square. Place it into a freezer bag, and store it on a tray pressed down with weights in the fridge for 12 hours.
5. For the marinade, combine all ingredients in a suitable saucepan and place over medium heat. Stir occasionally as the marinade comes to a boil, ensuring sugar is completely dissolved. Remove from heat and let it infuse as it cools. Once cooled to room temperature, pour over pig skin squares and leave to marinate in the fridge for 24 hours.
6. If making noodles at home, use a hot sharp knife to slice the frozen pig skin into very thin 1-2mm strips. Cover and place in the fridge until required.
7. For the pork consommé, heat vegetable oil in a large saucepan over high heat. Add pork offcuts and cook until dark golden brown. Remove the meat using a slotted spoon.
8. This process should yield 1200-1400ml of broth. Allow to cool and set aside in the fridge until required.
9. To clarify the pork broth, place all ingredients (except egg whites) in a food processor with a blade attachment. Pulse until combined but not mushy. Add egg white and pulse again to combine.
10. Add the cold pork broth to a saucepan, mix in the pork mince mixture, and bring to a simmer. In the same pan, add oil and vegetables, cooking until dark golden. Add thyme and bay, then return the browned pork to the pan.
11. As the proteins in the mixture set, the raft should rise to the surface. Ensure a gentle simmer, turning the pot every 10 minutes for 45-60 minutes for even heat distribution.
12. Season with black pepper and salt, add vinegar and soy. Reduce by 1/3 and add chicken stock at room temperature. Bring to a boil, skim away any scum, and reduce to a simmer. Continue simmering for 30-40 minutes until the sauce concentrates in flavor and is balanced.
13. Add the reserved cooking liquid/marinade from the pig skin braise, remove from heat, and allow to cool. After 10 minutes, strain through a fine strainer and muslin.
14. Using a wide-slotted spoon, carefully remove the raft. Strain the leftover clear liquid through a fine strainer and muslin cloth folded over 8 times. Cool and set aside.
15. To prepare the teapot diffuser, add dried marjoram, wild garlic, coriander stalks, chervil, shony, and kombu. Warm the consommé, pour through the diffuser into the teapot, and set aside.
16. Add 4-5 slices of pig skin noodles to each bowl, and garnish with seasonal herbs such as mustard cress, marjoram, and mustard flowers. Pour the hot-infused consommé into each bowl and serve warm.

Walnut Whip From Chef Alyn Williams of Park Row Hotel (5 Stars)

In the realm of festive culinary delights from Chef Alyn Williams, the Walnut Whip stands as a testament to his innovative approach to traditional Christmas recipes. This dessert, hailing from the kitchens of The Westbury, ingeniously blends together the rich, earthy flavors of walnut with the indulgent sweetness of whipped cream.

The result is a treat that is both comforting and extravagant, perfectly encapsulating the spirit of the holiday season.

Recipe:

Nougat Glacé

1. Boil sugar, honey, and glucose to 110°C.
2. Whisk egg whites to firm peaks. Gradually add the hot sugar-honey-glucose mix to the egg whites, whisking until it cools to room temperature and becomes thick and glossy.
3. In a separate bowl, whisk cream to soft peaks. Fold the cream into the meringue. Add chopped candied walnuts and store them in the fridge.

Marshmallow

1. Line a 20 x 15cm tray with cling film. Boil sugar, vanilla, water, and glucose to 127°C.
2. While reaching 120°C, whisk egg whites in a food mixer.
3. At 127°C, pass the sugar syrup through a strainer and pour onto whisked whites. Add soaked gelatine. Whisk until fluffy, then pour into the tray. Set it in the fridge.
4. Once set, cut into pieces, caramelize with a blowtorch, and fold through the nougat glacé.

Combining:

1. Use a Paco Jet. Fill beakers 3/4 full with the marshmallow mix, freeze, and run through the Paco Jet.
2. Combine another third of the mixture. Freeze, blitz 3 more times, and freeze in cylinders.
3. Fill 5cm metal pastry rings with the frozen mixture and freeze to set.
4. De-mold, spray with milk chocolate using a spray gun, and finish with a half-candied walnut and gold leaf on top.

Christmas Pudding Soufflé From Chef David Alexander of Glenapp Castle

From the illustrious kitchens of Glenapp Castle, Chef David Alexander’s Christmas Pudding Soufflé emerges as a gourmet delight, perfect for the festive season. The soufflé, a showstopper dessert, combines the traditional flavors of Christmas pudding with the light, airy elegance of a French soufflé.

This delicious fusion is a testament to Chef Alexander’s culinary creativity and expertise. The recipe involves a delicate balance of ingredients, including rich fruits, fragrant spices, and a hint of brandy for an extra festive kick.

Ingredients:

• ½ pint Brandy Sauce
• 8 oz Christmas Pudding, crushed
• Zest of one orange
• 6 Egg Whites
• Pinch of Salt
• 3 oz Caster Sugar
• 2 oz Butter
• 2 oz Sugar (for soufflé molds – using softened butter, brush the molds and add the sugar)

Method:

1. Warm the Brandy sauce and add the crushed Christmas pudding and orange zest.
2. Whisk the egg whites with a pinch of salt, gradually adding the sugar until soft peaks are reached.
3. Whisk in 1/3 of the egg whites into the Christmas pudding mix, then fold in the rest of the egg whites.
4. Fill the molds and clean around the top.
5. Bake at 180°C for 8-10 minutes and serve with Vanilla Ice Cream.
6. Looking for a festive drink to complement your holiday feast? Explore our Christmas co*cktail Recipes from expert mixologists for the perfect holiday celebration!

Conclusion

This compilation of festive recipes brings together tradition and innovation to create a memorable Christmas feast at home. You can also visit more of these restaurants to experience world-class culinary delights with your loved ones.

Having good food on Christmas is superb– but don’t forget the joy of gift-giving! For those seeking classic gift ideas, our recommendation is to start with Amazon first for a wealth of inspiration and price comparisons. Or why not try a gift experience your loved ones will remember for a lifetime?

Here’s to a Christmas filled with good food, meaningful gifts, and smiles all around!

Sebastian Gray

Sebastian is a former hedge fund trader who worked only to indulge his true passion – food.

Up-and-comers: Britain's Exciting New Generation of Chefs

He has dined at over 240 Michelin-starred restaurants around the world, savoring culinary masterpieces and understanding the stories behind them. He now advises restaurants on menu design, decor and holistic diner experience.