Chicken Caesar Salad

Serves 4

For the chicken

·         1½ tbsp lemon juice

·         1 tbsp olive oil

·         2 tsp fresh thyme leaves, plus a few sprigs

·         1 garlic clove, bashed to bruise

·         4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each

For the croutons

·         4 oz Baguette

·         2 tbsp olive oil

For the dressing-and-salad

·         1 garlic clove, finely chopped

·         1 tsp Dijon mustard

·         ½ tsp Worcestershire sauce

·         1 tbsp lemon juice, plus extra for squeezing

·         good pinch chilli flakes

·         4 anchovy fillets, finely chopped

·         3 tbsp good-quality mayonnaise

·         4 tbsp fat-free yogurt

·         1 head romaine or Cos lettuce, leaves separated, washed and dried

·         1 bag lolo roso lettuce

·         1 oz piece Parmesan, shaved with a potato peeler

Method

1.   juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.

2.   Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.

3.   Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.

4.   Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.

5.   Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.

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Cheesecake

(180 – 200 degrees – 1hour)

Ingredients:

1550g. Cream cheese

500g. Sugar

400g. Sour Cream

14pcs. Whole eggs

Base: Melted Butter and Crashed grahams

Procedure: Beat Cream Cheese until  smooth. Add sugar and sour cream and eggs. Then Line ring molder with foil and spread base to your desired thickness and set. If base is already set, pour cream cheese mixture and bake using brain marie. Place ring molder on top of a baking tray and put water just enough to cover it do not overflow and place into oven over 180 - 200 degrees for 1hour. 

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Chocolate sorbet

Ingredients

Serves 6

·         7 oz caster sugar

·         2 oz cocoa

·         2 oz dark chocolate, finely chopped

·         1 tsp vanilla extract

Method

1.   Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.

2.   Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.

3.   Before serving, transfer to the fridge for 30 mins to make scooping easier.

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Fruit Triffle

Glass Layer:

Blueberry Mousse

Coconut Mousse
Chocolate Mousse

Blueberry Mousse:

500g. Whip Cream

500g Blueberry Puree

8 Gelatin sheets

(+,-) Icing Sugar

Procedure:

Whip Cream until Soft Peak form. Puree blueberry and set aside. Bloom Gelatin into ice water until soft and put into double boiler to melt. Temper little amount of blueberry puree into melted gelatin and pour again into blueberry puree mixture. Fold blueberry-gelatin mixture into whip cream.

Coconut Mousse:

500g Whip Cream

500g Coconut Cream

8 Gelatin Sheets

(+,-) Sugar

Procedure:

Boil Coconut Cream and add Sugar and gelatin and stir. Cool mixture and set aside. Whip Cream until Soft Peak form. Fold Coconut-Gelatin mixture into Whip.

Chocolate Mousse:

500g Dark Chocolate

500g whip cream

8 gelatin sheets

Procedure: Whip Cream until Soft Peak form. Melt Chocolate in a double boiler and set aside. Bloom Gelatin into ice water until soft and put into double boiler to melt. Temper little amount of Ganache into melted gelatin and pour again into Ganache mixture. Fold Ganache-gelatin mixture into whip cream. Pipe into little glasses and chill!

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Strawberry-Chocolate SemiFreddo

Ingredients

150g dark chocolate, melted
6 egg whites,
6 eggyolks

3 T. sugar
2cups heavy cream

Fresh Strawberries

Procedure:

1. Melt the chocolate in a double boiler until no longer solid. Remove from heat and continue to mix gently as it cools down. Add egg yolks and sugar and blend at high speed until mixed thoroughly.
2.  In a separate, grease-free mixing bowl, beat the egg whites until peaks form. In a third bowl, whip the cream slightly until soft peaks form but before it loses its liquidity.
3.  First fold the egg whites into the chocolate-yolk mixture, and hand mix gently with a spatula until all ingredients have been incorporated. Then add the cream, scraping the sides to make sure the mixture is homogeneous.
4.  Pour into individual serving containers or log form and freeze for several hours.
5. Serve with puree fruits or chocolate syrup.

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Blueberry Layered Cake

Ingredients:

1000g Ganache

350g Croquant

Chocolate roulade

Chocolate Mousse

Blueberry Mousse

Strawberry Puree

1. Chocolate Ganache

1kl. Dark Chocolate

1Liter whip Cream

 Procedure: Boil whip cream and pour into chocolate and stir until chocolates are melted.

Base: Mix 500g ganache and 250croquant.

2. Chocolate Sponge (Roulade)

200g. Cake flour

300g. Cocoa Powder

100g. Mixo

500g. Sugar

225g. Melted butter

30pcs Whole eggs

(Mix all using kitchen Aid or any mixer)

Note: If Plain Roulade, Cake Flour must be 500grams.

3. Chocolate Mousse 

1:1 ratio  

1Liter Whip Cream

1Liter Ganache

12 Gelatin Sheets­

Procedure: Bloom 12 sheet of gelatin in an ice water bath. Then melt the gelatin sheets in a double boiler, temper and mix into chocolate ganache and fold into Whip cream.

4. Blueberry Mousse

2cans Blueberry (Comstock)

1Liter Whip Cream (softpick)

(+,-) Icing Sugar

15 Gelatin Sheets

Procedure: Puree 2cans of blueberry(comstock), Whip Cream until soft peak and add icing sugar. Bloom gelatin sheets into an ice water bath and melt into double boiler. Mix melted gelatin into blueberry puree and fold into whip cream.

5. Strawberry Puree

1000g Strawberry Puree

(+,-) Icing Sugar

12 gelation sheets

Procedure: Boil 1L of strawberry puree and add 300g sugar. Whip Cream until soft peak. Bloom gelatin sheets into an ice water bath and melt into double boiler. Mix melted gelatin into strawberry puree and fold into whip cream.

Final Procedure: line a ring molder with wax paper. Pour ganache and let it set. If ganache is already set put the roulade and pour chocolate mouse mixture, and let it set. do the same procedure for the next layers.

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Kinilaw with coconut milk

Prep Time: 20mins


Ingredients:
1/2 kg fresh fish meat (tangigue), cut into cubes
100 ml fresh coconut milk
350 mL sukang bahal or aged vinegar
5 tbsp sliced onions, white
5 tbsp sliced ginger
1 large biasong or kaffir lime
2 green chili peppers, or jalapeno, chopped
1 red bell pepper
2 pcs green or red tomatoes, sliced
50g cucumber, cut into rondels
1/4 cup calamansi juice
salt and pepper to taste


Procedure:

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Pour in the vinegar and mix well. Drain the fish. Add the kalamansi juice, garlic, tomatoes, kaffir lime zest, chili peppers, bell peppers, ginger and onion. Mix well and set aside. Squeeze the remaining kaffir lime juice into the mixture and pour in the coconut cream.


Note: While it is more common to use red onions for making kinilaw, I prefer the sweet white onions as they give a wonderful contrast to the sourness of the vinegar and kalamansi juice. When eating kinilaw, remember to eat each piece of fish with a few pieces of onions as well. It makes the experience of eating kinilaw really memorable.

Yield: 4servings
Prepared by: NJTM

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Honey mustard chicken

Prep Time: 25mins

Cook Time: 25-35mins

Ingredients:

1 kilogram chicken, cut into six portions and seasoned with salt and pepper

 ¼ cup Dijon mustard

1 ½ tablespoon honey

½ piece onion, minced

¼ teaspoon tarragon leaves, fresh or dried

½ teaspoon hot sauce

¼ cup melted butter

½ cup dry breadcrumbs

4pcs calamansi

salt and pepper to taste 

Procedure:

Rub chicken with calamansi, salt and pepper. In a preheated pan or griller, sear or grill chicken until color changes to light brown. Set aside. 

In a mixing bowl, combine mustard, honey, onion, tarragon, hot sauce and 1 tablespoon of butter.

Arrange the chicken on a baking dish, spread the mixture over  the chicken pieces then coat with breadcrumbs. Drizzle with remaining butter and bake In a preheated 350 degrees F oven for about one hour or until done.

. 

Note: Best serve with fresh vegetable salad or rice.

Yield: Serves 4

Prepared by: NJTM

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Teriyaki pork kebabs

Prep Time: 15-20mins

Cook Time: 20-25mins

Ingredients:

800 grams pork tenderloin, cubed

 ½ cup pineapple juice

¼ cup soy sauce

2 tablespoons brown sugar

¼ teaspoon ginger, minced

2 cloves garlic, minced

6 slices of bacon

2 pcs. large white onions, cubed

2 tablespoon sake, rice wine

1 cup canned pineapple chunks, drained

1 piece red bell pepper, seeded and quartered

1 piece green bell pepper, seeded and quartered

4 pieces skewers

Salt and pepper, to taste

Procedure:

For the marinade, combine pineapple juice, soy sauce, rice wine, sugar, ginger, and garlic. Season with salt and pepper. Skewer pork cubes alternately with bacon slices, white onions, pineapple chunks and bell peppers. Marinate the skewers in the pineapple mixture for about 4 hours.

Drain the kebabs and boil the marinade. Grill skewers over charcoal brusing occasionaly with the marinade.

*I am not the owner of this photo, this serves as an example.  

Yield: 4 servings

Prepared by: NJTM

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Grilled blue marlin with mango, cucumber, coriander and lime sauce

Prep Time: 10mins

Cook Time: 15mins

Ingredients:

4pieces blue marlin fillets, (120 grams each) seasoned with calamansi, salt and pepper.

1/3 cup olive oil

1 piece ripe mango, diced

½ piece cucumber, diced

1 piece red bell pepper, seeded and diced

2 pieces salad tomatoes, peeled, seeded and diced

½ piece onion, diced

1 clove garlic, minced

1 table spoon vinegar

Juice of one lime and ½ teaspoon lime zest

Salt and pepper, to taste

Procedure:

Season blue marlin fillets with calamsi and ground pepper and sprinkle a little amount of salt. In a preheated pan, place 4-tablespoons of the olive oil and sear prepared blue marlin fillets over medium flame and grill blue marlin fillets according to your desired doneness. prepare extra olive oil for basting to avoid marlin fillets from drying. Set aside.

Meanwhile, combine all mango, vegetables, vinegar, remaining olive oil, lime juice and zest In a mixing bowl. Season to tast. Serve this as a siding for the marlin fillets or use it to top each serving portion for a more attractive finish.

*I am not the owner of this photo, this serves as an example.  

Best serve with a wedge of fresh american lemon.
Yield: 4servings

Prepared by: NJTM

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Beef Salpicao ala Conchita

Prep Time: 10 - 20mins
Cook Time: 20mins

Ingredients:
1 1/2 beef sirloin (or tenderloin), cubed
3 cloves garlic, minced
1 teaspoon salt
1/8 cup butter, unsalted
4 tablespoon olive oil
1/2 teaspoon ground black pepper
6 tablespoon Worcestershire
2 tablespoon oyster sauce
1 tablespoon soy sauce

Procedure:

Combine the beef, salt, pepper, and garlic then mix well. Let stand for 10 minutes. Add the olive oil and let it soak for at least 30 minutes. Heat skillet above high heat  then when smoke start to come out from the pan, Sear the beef until the color of the outer part turns brown. Try to toss the beef while searing so that all sides are uniformly cooked. Add the oyster sauce, Worcestershire and soy sauce, continue tossing until the liquid dries up. Put-in the butter and cook for 2 to 3 minutes. Transfer to a serving plate. add minced fried garlic on top.

*I am not the owner of this photo, this serves as an example.                                                           

Note: Best serve in a sizzling plate.

Yield: 6 servings
Prepared by: NJTM

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Chicken Adobo (Adobaw)

Prep Time: 6mins
Cook Time: 40mins
Total Time: 46mins

Ingredients:
3 lbs chicken pieces
3 tbsp minced garlic
2 tbsp minced onions
2 tbsp vinegar
1 cup water
1 bay leaf (optional)
1 tbsp crushed black peppercorn
1 tbsp salt
3 tbsp oil
1t tablespoon sugar (white)
2 tbsp soy sauce
1/4 cup cream, (optional)

Procedure:

In a pot, saute garlic, onions and chicken, cook until chicken is tender. add bay leaf, peppercorns, soy sauce, vinegar, simmer for 10mins. Add water, bring to a boil and then simmer again for about 20 minutes without stirring. Remove any impurities that float up to the top of the stew.

Season with salt and sugar, simmer for another 10 minutes. The flesh of the chicken should be very tender.
Allow the stock to reduce until about  ¾ cup of stock is left. Add the cream only at the end of cooking.

Serve with plain rice and a fried vegetable or a green salad.

Yield: 6 servings
Prepared by: NJTM

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Pork Medallion in Poivre noir sauce (black pepper sauce)

Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins

Ingredients:
1/2 Pork Tederloin (medallion)
2 clove garlic, minced
1 large white onion, Sliced
4 pcs Chili peppers
1 Teaspoon  white sugar
2 sprigs fresh Rosemary leaves
2 tablespoons poivre noir (whole) (black peppercorns)
1/8 cup green bell pepper
1/2 block butter, Unsalted
1/2 Creme fraiche or AP cream
1/2 cup beef stock
salt to taste

Procedures:
I a small 8-10 inch skillet, Heat 1 tablespoon of olive oil over medium heat until smoking point. When skillet begin to smoke, sear pork medallion exactly 2 minutes on each side, add rosemary leaves then sprinkle salt and black peppercorns. do not overcook. Remove them to a plate and let it set.

In the same skillet,  add 2 tablespoon butter and saute onions, garlic, bell pepper and chili peppers until cook then put the tenderloin steaks at the center, add 2 tablespoons peppercorns and beef stock, then simmer for 5mins. Season with salt and a little bit of sugar to taste. Add Cream Fraice at the end so that  the cream will not break.

Serve with Vegestable al anglaise or pasta.

Yield: 3 Servings
Prepared by: NJTM

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Steak Zenaida in mushroom cream sauce

Prep Time: 10mins

Cook time: 8mins

Total Time: 18mins

Ingredients:

4 (3 ounces each) center cut beef tenderloins, medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled.

1/2 block butter

1 teaspoon worceteshire sauce

2 tablespoons shallots, finely chopped

2 cloves garlic, minced

1/4cup mushrooms, sliced

1 teaspoon  dijon mustard

1/2 teaspoon thyme leaves, fresh if possible

2 ounces heavy cream

1 ounce brandy, for flambe

1 tablespoon parsley, chopped

1 rablespoon chives, chopped

2 tablespoons olive oil, extra virgin

salt and pepper to taste

Procedures:

In a small 8- to 10-inch saute pan, heat 1 tablespoon olive oil over medium heat for 1 minute. Add the tenderloin steaks, add 1Tbsp butter, sprinkle with a little salt and pepper, increase heat to medium-high and seared exactly 2 minutes on each side. Remove them to a plate and let it cool.

Preheat a same saute pan over medium heat for 1 minute. Add  butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic, and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes season the ingredients with salt and fresh ground black pepper. Turn the filet mignon steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out. 

Place filet mignon medallions on plates and top with the sauce from the pan, accompanied with sauteed vegetables or sauteed par boiled potatoes.

*I am not the owner of this photo, this serves as an example.


Yield: 2 servimgs

Note: You may want to slightly undercook the filet mignon steaks prior to adding the cream and brandy so that the reduction process of making the sauce doesn't overcook them. 

Prepared by: NJTM

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