Category: Uncategorized

Vegetable Ratatouille

Serves 4 | 13 – 16 min

150 g onion 300-400 g aubergines or courgettes 300 g peppers 200 g canned tomatoes 1 bay leaf 1 pinch thyme 1 clove garlic 1 tablespoon oil Salt Pepper

Peel and slice the onions, finely chop the garlic and place everything in a 2-litre microwaveable container with the oil. Cover and cook at 750 W for 3 minutes. Wash the vegetables and dice the aubergines or courgettes, de-seed the peppers and cut them into strips, then tip everything in the container. Add the bay leaf and mix well to combine the flavours. Cover and continue cooking for 5 minutes at 750 W. Add the diced tomatoes and continue cooking as above for a further 5-8 minutes. Add the thyme, salt and pepper and stir well.
An extra special touch: If you like spicy flavours, add chilli and a few pieces of crumbled sausage.

Tomato Sauce

Serves 4 | 11 – 13 min

50 g of butter 1 medium onion, thinly sliced 1 bulb of garlic, crushed 400 g of skinned tomatoes 75 g of tomato preserve 1 teaspoon of aromatic herbs, salt, pepper

Place the butter, onion and garlic in a dish and cook for 2-3 minutes at 750 W. Stir in all the other ingredients, cover with clingfilm and pierce several times. Cook for 4-5 minutes at 750 W. Discard the clingfilm and continue cooking for a further 5 minutes at 750 W.

White Pouring Sauce

INGREDIENTS
1oz/25g margarine

1oz/25g flour
3/4 pt/425ml milk

pinch of salt if desired pepper

1 Melt the margarine in a saucepan.
2 Add the flour and cook over a low heat for 1 minute, stirring all the time.
3 Remove from the heat and cool slightly.
4 Add the milk, salt and pepper stirring all the time.
5 Return to the heat and bring to the boil. Keep stirring.
6 Reduce heat and cook slowly for 5 minutes

Creamy Chicken Salad

This easy, creamy chicken salad recipe will become your new secret weapon. It can be made quickly and
it tastes great too!

Ingredients
 2 cans white meat chicken, drained and flaked with a fork
1/4 cup Miracle Whip, or to taste
 1 stalk celery, thin sliced
 3 slices onion, diced
 1 boiled egg, cooled and rough chopped

Instructions
1. Combine chicken, celery, onion, and egg.
2. Add the Miracle Whip a little at a time until the salad is of the desired consistency.
3. Spread on bread or toast.
4. This recipe may also be used for Tuna Salad by substituting 2 cans of Albacore tuna for the
chicken and adding a tablespoon of sweet pickle relish.

CRISPY PHILIPPINE SLOW-ROASTED PORK BELLY (BELLYCHON)

“This is my modern take on the traditional Lechon, which is a whole roasted pig. While many of us don’t have the space or equipment to roast a whole pig on a spit over coals, this recipe gives you the ability to recreate the idea and flavors.” – Leah Cohen of Pig & Khao

Note: Allow at least one day for brining and a second day for air-drying, which will ensure a crispy skin
Featured in: A Feast for FilipinosYield: Serves 6Time: 5 Hours

Ingredients

  • 1 cup plus 1 tbsp. sugar
  • 1 cup white vinegar
  • 1⁄2 cup plus 2 tbsp. kosher salt
  • 2 tbsp. plus 1/2 tsp. whole black peppercorns
  • 17 cloves garlic, smashed
  • 3 bay leaves
  • 2 whole star anise
  • 4 lb. pork belly, boneless and butterflied
  • 3 shallots, peeled
  • 1⁄2 cup coconut vinegar
  • 1 whole red Thai chile, stemmed
  • 2 stalks lemongrass
  • 1⁄4 cup cilantro roots, plus cilantro leaves to garnish
  • 1⁄4 cup canola oil

Instructions

  1. For the brine: Combine 1 cup sugar, white vinegar, 1⁄2 cup salt, 1 tablespoon peppercorns, 4 garlic cloves, the bay leaves, star anise, and 8 cups water in a large saucepan over high; cook until the sugar and salt have dissolved, then cool. Add pork belly and refrigerate overnight.
  2. For the dipping sauce: Combine remaining sugar, 1 tablespoon salt, 3 garlic cloves, 1 shallot, 1 tablespoon peppercorns, the coconut vinegar, and chile in a food processor; purée until smooth, refrigerate until ready to serve.
  3. The next day, heat oven to 275°. Combine the remaining salt and garlic, the lemongrass, shallot, peppercorns, and the cilantro roots in a food processor and purée to form a paste. Remove pork belly from brine and rub the inside of the belly with the paste; roll up and tie, then place in a roasting pan and cook 4 hours. Cool, then allow to air-dry overnight, uncovered, in the refrigerator.
  4. The next day, heat oil in a 12-inch skillet over medium-high; cook pork belly, rotating as needed, until golden and crispy, 18–20 minutes. Transfer to a cutting board and let stand at room temperature before thinly slicing crosswise into 1⁄4-inch pieces. Serve with dipping sauce.

SWEET FILIPINO-STYLE ROLLS (PAN DE SAL)

The dough for this traditional Philippine bread is rolled to achieve a pillow-soft texture, and then dusted with bread crumbs prior to baking. For step by step instructions, see Shaping Pan de Sal. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Pan de Sal.

Yield: Makes 20 Rolls

Ingredients

  • 6 cups bread flour, plus more
  • 1 cup plus 1 tbsp. sugar
  • 1 1⁄2 tsp. kosher salt
  • 2 1⁄2 cups milk, heated to 115°
  • 1 tbsp. active dry yeast
  • 4 tbsp. unsalted butter, melted, plus more
  • 1 egg
  • 1 cup plain bread crumbs

Instructions

  1. Whisk flour, 1 cup sugar, and salt in a bowl. Stir 1 tbsp. sugar, 1 cup milk, and yeast in another bowl; let sit until foamy, about 10 minutes. Add remaining milk, plus the melted butter and egg; whisk until smooth. Slowly stir in dry ingredients until dough comes together. On a lightly floured surface, knead dough until smooth, about 3 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
  2. Place bread crumbs on a plate. On a lightly floured surface, divide dough into 4 equal pieces. Working with 1 piece at a time, pat dough into a 4″ x 9″ rectangle about 1⁄2″ thick. Working from one long end, roll dough into a tight cylinder. Cut dough crosswise into five 1 1⁄2″ rolls. Gently coat cut sides of rolls in bread crumbs; place cut side up on parchment paper-lined baking sheets, spaced about 2″ apart. Cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 hour.
  3. Heat oven to 350°. Bake rolls until golden, 15–20 minutes.

PEPSI RICE

A perfect example of the intersection of fast food with home cooking, Pepsi rice was chef Dale Talde’s grandmother’s contribution to the Filipino culinary canon. Basically, dump cola on some rice. Don’t knock it till you try it, but don’t let it become a habit.

Featured in: Dale Talde Would Like to Show You the Manila of the MidwestYield: Serves 2Time: 5 Minutes

Ingredients

  • 1 cup cooked rice, warm
  • 1 pinch salt
  • 4 oz. Pepsi

Instructions

  1. Season rice with salt and pour Pepsi over it.