Just in time for Christmas, Richard Leitner, chef de cuisine at The Bank Brasserie & Bar, tells us why it’s important to have a good supply of rum at home and how to make a turkey delicious and crispy.
Which three ingredients are essential in every kitchen during the festive season?
You should definitely have a bottle of rum in your cupboard. It can be used in a wide variety of ways – for example for biscuits, advocaat or simply for punch. Besides rum, vanilla pods and mandarins are particularly important: Christmas simply wouldn’t be Christmas without smelling their fragrance.
As chef de cuisine, please give us some advice: at the most stressful time of year, how can we conjure up a magical menu for our loved ones?
You should concentrate on tried-and-tested dishes, and good preparation is vital. A good tip is to prepare some steps a few days before. For example, you can marinate the roast in herbs and spices beforehand so that on Christmas Day all you have to do is put it in the oven. To keep things completely stress-free, you could even order a ready-made goose or turkey from the Park Hyatt Vienna, sides included.
Let’s have a look in the recipe book…
We prepare the goose in our rotisserie. That’s really special because the goose turns constantly, which means it becomes particularly juicy and turns brown evenly. We wrap the turkey in bacon and roast it in the oven at a lower temperature. That gives it flavour and the meat stays nice and juicy. When it’s done, we remove the bacon and brown the turkey at a high heat until it’s good and crispy. A dream at Christmastime.
We can’t decide: Christmas goose or Christmas turkey?
A good Christmas goose is an Austrian tradition. I’d mainly recommend a turkey for larger groups. When prepared properly, both are a delight. With the leftovers from the goose you can also make wonderful goose rilettes, which you can enjoy on a slice of bread even after the holidays are over.
More info about ordering a goose or turkey. If you have any questions, please call +43 1 22740-1236.