Pork With Creamy Apple And Onion INGREDIENTS: •2 pork fillets, around 400-500g each •2 Granny Smith (green) apples, cored and cut into wedges •3 Spanish (red) onions, cut into quarters •12 prunes, pitted •2 teasp caster sugar •1/2 cup cream •2 tablsp chives, chopped •2 tablsp brandy (cognac) •50g butter, melted
PROCEDURES:Prepare the pork fillets by removing any fat and silvery sinew.Now you need to make one slit in each fillet and insert 3 prunes,lengthways, into each slit.Brush the apple pieces, onion pieces and pork fillets with the meltedbutter.Sprinkle the sugar over the apple and onion pieces.Brown the pork on a pre-heated hot plate, on high and then add theonion and apple pieces.Cook, turning frequently, for 8-9 minutes, or until the pork is cookedthrough and the apple and onion are softened. Turn off the heat andclose the hood on the BBQ to keep them warm.In a small saucepan, on the wok burner, mix the chives, brandy andcream together. Simmer for around 3 minutes until slightly thickenedand then season with salt and pepper.Slice the meat into 2-3cm thick slices and serve with apple and onionpieces. Drizzle the brandy sauce over the top.
Beef and Barley Stew with Mushrooms
Beef and Barley Stew with MushroomsINGREDIENTS:•2 Tbsp unsalted butter•2-3 pounds beef chuck, cut into chunks•Salt•3 cups chopped onions•1 pound button or cremini mushrooms, quartered if small or 1/4-inch sliced•1 quart beef or chicken broth•3 cups water•2 teaspoons dried marjoram•1 cup pearl barley•1 cup roughly chopped carrot•3 cups celery root, peeled and chopped into 3/4-inch to 1-inch chunks•Black pepper•About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)•Dill for garnish
PROCEDURES:In a Dutch oven or other large, lidded pot, melt the butter over medium-highheat. Add enough pieces of the beef to sear in the pot without crowding. You willneed to brown the meat in several batches. Salt the beef as it cooks, and set asidebrowned pieces in a bowl. When all the beef has browned, add the onions. As the onions release some oftheir water, use a wooden spoon to scrape any browned bits off the bottom ofthe pot. Sprinkle a little salt over the onions as they cook. Lower the heat tomedium and cook the onions until they begin to brown, 5-6 minutes. When the onions have lightly browned, mix in the mushrooms and increase theheat to high. Cook the mushrooms until they release their water, about 2-3minutes.Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stockand use the wooden spoon to scrape any browned bits off the bottom of the pot.Add the rest of the stock and water and bring to a simmer. Cover the pot, lowerthe heat to low and simmer very gently for 1 hour. Add the barley, celery root and carrots, stir well and recover the pot. Simmergently until the barley and celery root are tender, between 40 minutes and anhour.Ladle servings into bowls, then top with a dollop of sour cream and a few sprigsof dill. Grind a little black pepper over right before you serve. To eat, stir in thesour cream.
Buffalo WingsINGREDIENTS:MARINADE GLAZE ½ kilo chicken wings 2 tbsp butter, unsalted 1 tsp cayenne pepper ¼ cup prepared barbecue sauce 2 tbsp calamansi juice ¼ cup hot sauce 1 tsp garlic chopped GARLIC DIP 1 tsp salt ½ cup mayonnaise ½ tsp paprika ½ cup fresh milk ½ tsp chili powder 1 tbsp garlic, finely chopped 1 tsp hot sauce 2 tbsp parsely, finely chopped ½ tsp ground black pepper salt to taste 1 tbsp brown sugar ground white pepper to taste ¼ cup butter, unsalted
PROCEDURES: Make 2 pieces per wing by cutting the chicken through the joints. In a bowl, prepare marinade by mixing all the spices and marinate the chicken for at least an hour. While marinating, heat oil for deep frying. Fry chicken wings until golden and crispy. In a pan over medium heat, combine butter, barbecue sauce and hot sauce. Mix well glaze then toss in the chicken wings until well covered with the glaze. To make the dip, mix all ingredients in a bowl until well blended. Serve dip on the side together with the wings.
Asparagus Pasta Salad
Asparagus Pasta SaladINGREDIENTS:•4 sun-dried tomatoes•100g/3.5oz fresh mushrooms (chanterelle/porcini/mixed)•6 fresh asparagus stalks with heads•200g/7oz penne/pennette pasta•1 garlic clove•Extra virgin olive oil•Salt
PROCEDURES:STEP 1 - 5-10 mins of preparation first:- Chop off the mushroom stems. Brush off dirt with a cloth or kitchen paper (or rinse in lukewarm water and dry).- Flex asparagus stems to find their weak points and snap them there. Trash the lower sections (those without the heads).Slice the sun-dried toms.STEP 2 - Place asparagus in a small shallow pan. Cover with cold water and add a good pinch of salt.- Bring this water to boil on a medium hob and fry asparagus in this water until stems soften enough to slip a knife easily through the thickest part (allow 5-7 mins)- When done, take pan off heat and remove asparagus.STEP 3 - In a second large frying pan, cover half its base with oil and add optional (rinsed) parsley leaves.- Drop in peeled garlic clove and heat on medium hob until garlic starts to brown (5-7 mins).STEP 4 - When garlic has started to brown, add mushrooms and pinch of salt.- Fry on good heat hob until mushrooms cook and wilt to almost half size (5-6 mins). Stir regularly.STEP 5 - While mushrooms fry, boil up large pasta pan of water, including handful of salt.- When boiling, add pasta and cook as per packet’s timings.- Remember to take mushrooms off heat when softened and wilted.STEP 6 - While pasta cooks, chop asparagus lengths into 1-inch/2cm chunks. Throw these and sliced toms into the cooling mushroom pan and mix through.STEP 7 - When pasta is cooked, drain and mix with rest of ingredients in large frying pan. Add a final small glug of olive oil too.
Pasta Alla Amatriciana
Pasta Alla AmatricianaINGREDIENTS: 4 slices thick-cut bacon, chopped 1 large onion, chopped 2 garlic cloves, minced (my addition) 1/2 teaspoon crushed red pepper flakes 1 (28 ounce) can chopped tomatoes, undrained 1 lb spaghetti, cooked or 1 lb other pastas, strands cooked grated parmesan cheese, to serve
Pancit CantonINGREDIENTS: 2 tablespoons oil 3 tablespoons minced garlic 25o grams pork (kasim), boiled and sliced thinly 6 pcs large shrimps, peeled 1/2 cup thinly sliced celery 3 cups cubed cabbage 1 cup sliced carrots 1 cup sliced Baguio beans (abitsuelas) 1 cup snow peas (sitsaro)
Procedure: 1/2 cup sliced onions 4 cups pork broth (from boiling pork) 3 tablespoons oyster sauce 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons cornstarch 1/2 cup water 1 tablespoon sesame oil 500 grams pancit canton noodles kwek-kwek for topping
PROCEDURES: 1. Heat oil then saute 1 tablespoon garlic and pork. Add shrimps and cook until color changes. Transfer to a plate. 2. In the same pan, saute the celery, cabbage, carrots, beans, and sitsaro. Transfer to a bowl. 3. Add more oil to the pan then saute onions and remaining 2 tablespoons garlic. Pour in broth. Season withoyster sauce, salt, and pepper. Simmer for 5 minutes. Thicken with cornstarch dispersed in water. Add sesame oil. 4. Add canton noodles to the pan and cook until noodles are tender but not soggy. Add the sauteed pork andvegetables. Toss lightly. Serve topped with 5. To make kwek-kwek: In a bowl, combine 1 cup flour. 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add 1/2 cup water and a few drops of orange food color. Blend well. Dredge boiled quailed eggs in cornstarch then coat with the batter. Deep fry until crisp.
Key Lime Ice Cream
Key Lime Ice CreamINGREDIENTS: 2 large eggs 1 1/4 cups white sugar 4 egg yolks 1 tablespoon lemon zest 2 1/4 cups half-and-half cream 3/4 cup lime juice
Leche FlanINGREDIENTS: 1 cup sugar 1/3 cup water 7-8 egg yolks 1 can less 1/4 cup condensed milk (I used low fat) 1 cup evaporated milk 1/4 tsp lemon extract
PROCEDURES: 1. Put sugar and water (A) in a pan. Let boil under moderate heat. Let sugar melt and water evaporate. When syrup is thick and amber colored pour into llaneras (oval flan molds) or ramekins will also do. Let cool. 2. Combine egg yolks, condensed milk and evaporated milk. Blend well. Add lemon extract. Mix until well combined. 3. Pour mixture into llaneras or baking tins (1 inch thick). (Make sure sugar syrup is completely cooled before pouring the mixture). Cover llaneras with foil so water doesn’t get into the custard mixture while steaming. 4. You can cook these either baine-marie style or you can simply steam it. I prefer to use the latter method since it’s a lot simpler. Use high heat initially until water boils then lower the heat to low. Cook for about 45 minutes to one hour depending how thick you made your custard. 5. When done, chill. 6. To serve – unmold leche flan by running a thin knife around the llanera. Put a serving plate on top of the llanera, up-side-down. Invert and remove llanera.
PROCEDURES: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long bark line design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
PROCEDURES: In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.