#FestiveEdition: Recipes from Olly

#FestiveEdition: Recipes from Olly
The delicious Yule log

It doesn't get better than a cosy home-cooked meal with your loved ones during the holiday season. And if you're wondering what to cook, we've got all the answers

Simrran Gill
December 14 , 2020
03 Min Read

The holiday season is here again. And we cannot get enough of the cook-at-home recipes from our favourite restaurants. In our second part of the Christmas recipes series, we bring you the best from Olly in Gurgaon. Chef Jyotika Malik shares a recipe of stuffed chicken breast and yule log from her treasure trove.

Stuffed Chicken Breast
The stuffed chicken breast



2 chicken breasts

250 gm baby spinach 

50 gm cheddar cheese 

20 gs cream cheese 

15 gm sundried tomato 

30 gm onion, finely chopped 

3 cloves garlic, finely chopped 

1 tbsp butter 

Salt and pepper to taste 

15 ml olive oil 

100 ml red wine sauce 

150 gm baby potatoes 

100 gm French beans 


* Slightly flatten the chicken breast and season with salt and pepper. 

* Saute baby spinach in olive oil with onion and garlic. 

* Make a filling with the above mix, and sun-dried tomato, cream cheese and cheddar. 

* Stuff the breast with the above mix. 

* Sear the chicken on pan with butter and finish cooking in the oven. 

* Saute beans and potatoes in butter and season. 

* Serve with some red wine sauce. 

Yule Log
(Serves 8) 
The chocolate-loaded Yule log

Chocolate sponge: 

2 eggs

3 tbsp castor sugar 

4 tbsp flour 

2 tsp cocoa powder 

200 ml whipping cream 

50 grams icing sugar

150 grams cherries, pitted 


200 grams dark chocolate 

120 ml cooking cream 

20 g butter 


Chocolate sponge

* Set the oven at 200C. Line a Swiss roll tin with baking paper. Cream the sugar and eggs in a bowl till light and fluffy. Add in sifted flour and cocoa powder and fold. Pour into the tin and spread evenly and bake for 7-9 minutes. Cool. 

* For the filling, whip the cream and add the icing sugar to it. Add in chopped cherry pieces. 

* Spread this over the cool sponge and roll the sponge. 

* For the ganache, melt the chocolate and butter and pour hot cream on it and cool till spreading consistency. 

* With a star nozzle, pipe lines of the ganache lengthways to give a bark effect. Garnish with holly leaves and cherries.

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