Chicken Asado

Chicken Asado

Ingredients:
1 kg Chicken, cut into serving pieces
2 Tbsp. Soy Sauce
1/4 cup Lemon Juice
1/4 cup Butter
1 1/2 cup Tomato Sauce
1 large Onion, diced
2 pieces dried Bay Leaves
2 large Potatoes, quartered
1/2 Tsp. grounded Black Pepper
2-3 Tsp. Salt
3/4 cup Cooking Oil

Preparation:
1. Rub the chicken with salt and pepper and let stand for at least 30 minutes.
2. Heat a frying pan then pour the cooking oil slowly and Pan Fry the chicken. Then set it aside.
3. Heat a cooking pot or wok then put the butter.
4. When the butter is hot enough, add the onions and sauté until the texture becomes soft.
5. Add the bay leaves and cook for about a minute.
6. Pour the tomato sauce and bring to a boil.
7. Add the soy sauce and lemon juice then stir to ensure that the mixture is properly distributed.
8. Simmer for about 5 to 7 minutes.
9. Add the pan-fried chicken and simmer for about 10 minutes.
10. Place the potatoes in and continue to simmer for about 7 to 12 minutes.
11. Turn off the heat then transfer to a serving plate.

Read More

Tiniim na Manok

Tiniim na Manok

PREP TIME: 10 mins COOK TIME: 1 hour TOTAL TIME: 1 hour 10 mins

Yield: 4 to 6 Servings

INGREDIENTS:

1 (4 to 5 pounds) whole chicken
3 cups pineapple juice
½ cup soy sauce
¼ cup brown sugar
½ cup pineapple tidbits
2 shallots, peeled and minced
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and sliced thinly
1 tablespoon salt
1 teaspoon pepper corns
¼ cup cornstarch dissolved in ¼ cup water

INSTRUCTIONS:

Rinse chicken and drain well.
In a pot (large enough to accommodate chicken) with tight fitting lid, combine pineapple juice, soy sauce and brown sugar. Bring to a boil, stirring regularly, until sugar is dissolved.
Add pineapple tidbits, shallots, garlic, ginger, salt and pepper corns. Add chicken. Lower heat, cover and simmer for about 40 to 50 minutes or until chicken is cooked through (insert a thermometer on thickest part of chicken to read 165 F).
Gently remove chicken from pot, place on serving platter and keep warm. You can chop chicken into serving pieces, if you like.
In a colander, strain marinade mixture and discard aromatics. Return liquid back to pot and bring to a boil. Gently add cornstarch slurry and continue to cook, whisking regularly, for about 3 to 5 minutes or until thickened. Pour half of the sauce over chicken and place remaining half in a bowl to serve as dipping sauce. Garnish platter with additional pineapple tidbits. Serve hot.

Read More

CHICKEN AFRITADA

CHICKEN AFRITADA – is another popular Filipino dish cooked in tomato sauce with carrots, potatoes and bell peppers as the main vegetables. This dish is generally believed to have been introduced in the Philippines by the Spaniards.

NUMBER OF SERVINGS: 3-4

1/2 kilograms chicken, cut into serving pieces
1 tablespoon soy sauce
1/4 teaspoon ground pepper
2 tablespoon cooking oil
4 cloves garlic
1 medium onion, chopped
1 cup tomato sauce
1 cup water
3 medium potatoes, cubed
2 medium carrots, cubed
1 red bell pepper, cubed
2 bay leaf (laurel)
1 chicken broth cube
1 teaspoon of salt (to taste)
1 tablespoon brown sugar

1. Pour-in cooking oil in a cooking pot or casserole then apply heat. Add garlic and onions( until light brown).

2. Add the chicken stir fry, then add salt, black ground pepper, bay leaf, soy sauce, and then simmer for 5 minutes, until chicken absorbed seasonings and produce its own oil.

3. Add potato, carrots, green bell pepper, tomato sauce, chicken broth cube, brown sugar, and water.(just add sugar and salt to your taste preference)

4. Mix together then simmer for 15-20 minutes under medium heat until the sauce is thickened.

5. Remove from the heat then serve with rice.

Read More

Baked Garlic Chicken Wings

Easy, moist and delicious. I normally serve with a side of fried rice, chicken gravy and pickled ginger. Yummy!

Ingredients:
6 cloves garlic, crushed
3 tbs olive oil
2 tsp chili powder, optional
1-1/2 tsp garlic powder
salt and fresh fround black pepper to taste
12 chicken wings, thighs or drummies

Procedure:
Preheat oven to 375 degreesF (190 degrees)
Combine olive oil,garlic,chili powder,garlic powder, salt and pepper in a large resealable bag.

Seal and shake to combine.
Add the chicken wings; reseal and shake to coat and refrigerate
for 2-3 hrs.

Arrange the chicken wings on a baking sheet.
Cook the wings in the preheated oven 1 hour, or until cooked through.

Serve immediately.

Read More

SPICY CHICKEN WINGS

Prep time: 10 minutes
Cooking time: 15 minutes/batch
Yields: 8 to 10 servings

3 ½ to 4 pounds chicken wings (cut into flappers and drumettes)
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp salt
1 ½ cup all purpose flour
enough vegetable/canola/peanut oil for deep frying
Sauce
2 sticks (8 tbsp/stick) butter, melted
1/3 cup Louisiana hot sauce – or any hot sauce you preferred.
2 tsp garlic powder – option
ground pepper

Combine cayenne, paprika and salt with the flour in a large mixing bowl.
Toss or coat chicken wings with the combination. Place the coated chicken wings in a plate and refrigerate for about 1 hour. The flour mixture will set and will be absorbed by the moisture of the wings.

Heat enough cooking oil in a large pot/dutch oven. Make sure it goes up to 375 F degrees. Please be careful as you release the breaded chicken wings into the hot oil. Deep fry in batches. Do not crowd the pot as the temperature will go down and chicken will be oily and soggy instead of crispy. Fry wings for about 12 to 15 minutes until wings are brown.

Transfer cooked wings to a platter lined with paper towel to remove excess oil.
While frying the chicken you can start working on your sauce. Place butter, hot sauce and garlic powder in a bowl and microwave on high for about 1 minute or a little longer until butter is melted. Stir and make sure the sauce is combined and smooth. Season with ground pepper.

Immediately toss sauce chicken wings with the sauce using a large mixing bowl. Immediately serve.

Read More

broccoli-spinach soup with avocado toasts

No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.

INGREDIENTS:

• 1 tablespoon olive oil, plus more for drizzling
• 1 leek, white and pale green parts thinly sliced
• 4 cups low-sodium chicken stock or water
• 1 bunch broccoli, chopped (6 cups)
• 6 ounces baby spinach (6 cups)
• 1/3 cup freshly grated Parmesan
• 2 tablespoons tahini
• Coarse salt and freshly ground black pepper
• 4 slices rustic bread, toasted
• 2 avocados, sliced
• 1/4 cup radish sprouts
• 1 lemon, cut into wedges

DIRECTIONS:

Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

2. 

1.Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

3. 

2.Working in batches, puree soup in a blender until smooth.

4. 

3. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Read More

Old Fashioned Cake

INTRODUCTION

If you're going to get started, this is the cake you should begin with. Not just because it's simple - though it is - but because it is, for me, the essence of chocolate cake: melting, luscious and mood-enhancingly good. A food technologist would explain this in terms of "mouthfeel" but I don't know quite how that makes me feel. I often describe this cake as a sort of idealised chocolate cake out of a packet, which doesn't sound so very inviting either. But what I mean by this, is that the cake looks and tastes perfect and has that melting, smooth lightness - immensely chocolately but far from rich. The fact that it is scarcely harder than making one out of cake-mix (only worlds better) is an added joy. The recipe itself is an evolved version of a couple of cakes I've done before, and although the amounts and ingredients are slightly fiddled with, the real change, and an improvement in terms of ease, is that it can be made, all in one, in the processor.

AS FEATURED IN

• 
  

  

  FEAST

  2004

Photo by James Merrell

INGREDIENTS

Makes: about 8 slices

METRICCUPS

FOR THE CAKE

• 200 grams plain flour
• 200 grams caster sugar
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 40 grams best-quality cocoa powder
• 175 grams soft unsalted butter
• 2 large eggs
• 2 teaspoons vanilla extract
• 150 millilitres sour cream

FOR THE ICING

• 75 grams unsalted butter
• 175 grams best quality dark chocolate (broken into small pieces)
• 300 grams icing sugar
• 1 tablespoon golden syrup
• 125 millilitres sour cream
• 1 teaspoon vanilla extract
• sugar flowers (optional)

METHOD

1. Take everything out of the fridge so that all the ingredients can come to room temperature.
2. Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.
3. Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
4. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
5. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.
6. To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.
7. While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
8. Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
9. When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
10. Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.
11. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
12. Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
13. I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Read More