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RECIPES:

How To Make 3 Easy Coleslaw Dressings


Makes 1 1/4 cups dressing

What You Need


Mayonnaise dressing:
1 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
Buttermilk dressing:
1/2 cup buttermilk
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
Sour cream dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar or cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
Equipment
Small mixing bowl
Whisk
Instructions
1.

Combine the dressing ingredients in a small mixing bowl.

2.

Whisk to combine.

3.

Pour over coleslaw and toss lightly to combine.


Soy-Braised Chicken
Chef Gene Gonzalez shares a party recipe that's budget-friendly, too!
Serves 4
Prep Time 15 minutes
Cooking Time 50 minutes

For the chicken


3 cups water
3/4 cup soy sauce
1/2 teaspoon five-spice powder
1 teaspoon finely chopped ginger
1/2 teaspoon finely chopped garlic
3 tablespoons rice wine
1 whole chicken
For the ginger-garlic sauce

1 tablespoon chopped ginger


1 tablespoon chopped garlic
3 tablespoons sesame oil
4 tablespoons soy stock from soy chicken
For the soy chicken rice
1 cup jasmine rice
2 tablespoons oil
1 cup soy stock from soy chicken
1 cup water
1 Cook the chicken: Place everything in a pot and boil for 20 minutes covered.
2 Steep chicken for 30 minutes.
3 Cut into portions and serve with blanched pechay, ginger-garlic sauce, fine chili sauce, and soy chicken rice.
4 Make the ginger-garlic sauce: Saut ginger and garlic in sesame oil in a pan.
5 Add soy stock and let it simmer for a few minutes then transfer to a small dish.
6 Make the soy chicken rice: Saut rice in oil.
7 Add liquids and cook till rice is done about 30 minutes.
Guinataang Halo-Halo
Good news: This thick and slightly sweet soup is very easy to prepare.
A bowl of this can provide the ultimate comfort, especially on a rainy day. Good news: This thick and slightly sweet soup is very easy to prepare.
Another warm merienda you can enjoy is Lelut Mais
Serves 2
Prep Time 20 minutes
Cooking Time 30 minutes

1 cup glutinous rice powder


2 cups water
2 cups thick coconut milk (gata)
1 cup water
1/2 cup each of cubed sweet potato and yam
1/2 cup saba banana
1/2 cup cooked small sago (tapioca)
1/4 cup fresh jackfruit meat (langka),
sliced into strips
sugar to taste

1 Mix glutinous rice powder with water. Form mixture into small balls. Set aside.
2 In a pot, mix together coconut milk and water. Bring to a boil. When liquid comes to a boil, drop in the glutinous
rice balls to cook.
3 When halfway done, add sweet potato and yam, and cook until softened. Add banana, sago, and jackfruit. Bring to
a boil and let simmer for a few minutes. Add sugar to taste and serve hot.

Lelut Mais (Lugaw na Mais)


This dish is served most often during the rainy season, partnered perfectly with turon na saging.
Serves 5 to 6
Prep Time 30 minutes
(including grating and extraction time)
Cooking Time 30 to 40 minutes

1 liter coconut milk


(second extraction) or gata
100 grams native corn kernels
(from about 2 cobs)
150 grams uncooked malagkit rice
150 grams sugar, divided
500 ml coconut milk (first extraction) or kakang gata
1 Boil coconut milk (second extraction) then add corn kernels, stirring occasionally.
2 Once the corn is cooked, add rice. Lower heat to medium.
3 Continue to stir then add half of the sugar.
4 Once the rice is cooked, add coconut milk (first extraction).
5 Continue to stir and cook for 5 minutes or until there is no more sour taste from the added
kakang gata. Add the rest of the sugar, if necessary. 6 Serve either warm or cold.
Brussels Sprouts Two Ways
By Michael Solomonov
Serves 4 to 6

BRUSSELS SPROUTS

2 pounds Brussels sprouts, root removed and halved

cup white wine vinegar

cup Basic Tehina Sauce (recipe below)

2 tablespoons lemon juice

3 tablespoons kosher salt

Canola oil

VINAIGRETTE

cup white anchovies, minced

1 tablespoon white wine vinegar

3 tablespoons olive oil

cup chopped parsley

cup chopped dill

Kosher salt
TOPPING

1 cups hazelnuts, toasted

3 tablespoons harissa

cup feta cheese, crumbled

2 tablespoons water
BASIC TEHINA SAUCE
Serves 10, makes about 4 cups

1 head garlic

cup lemon juice (from 3 lemons)

1 teaspoons kosher salt

2 generous cups tehina

teaspoon ground cumin


1.
2.
3.

1.
2.
3.

1.
2.

FOR THE TEHINA


Break up the garlic and let it fall into the blender. Add lemon juice and teaspoon of salt. Blend on high
for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the mixture through a fine mesh strainer set over a large mixing bowl, pressing on the solids to extract
as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the
cumin and 1 teaspoon of salt.
Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a
time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, add ice water
until it is smooth, creamy and thick.
FOR THE BRUSSELS SPROUTS
In a small mixing bowl, toss the Brussels sprouts with 2 tablespoons of oil and season with salt. Reserve 1
cup of the Brussels sprouts for the baba ganoush in the next step.
On high heat, add 2 tablespoons of canola oil to a large saut pan. Sear the Brussels sprouts cut-side down
in a single layer until charred approximately 6 minutes. You will need to repeat this step until all of the Brussels
sprouts are roasted. Be sure to wipe out the pan and use fresh oil for each batch.
On the final batch, pour the white wine vinegar into the pan to deglaze, releasing the charred bits from the
bottom. Transfer the Brussels sprouts from the pan to a bowl and set aside.
FOR THE BABA GANOUSH
Saut the cup of reserved Brussels sprouts in a hot, dry pan to create a slow, deeply blackened char about
15-20 minutes. Once the sprouts are blackened on all sides, remove them from the pan and set aside in a small bowl
to cool.
Transfer the Brussels sprouts to a food processor and blend with tehina, lemon juice, and one teaspoon of
salt. Add ice water, 1 tablespoon at a time, as necessary until the baba ganoush is a coarse puree.

1.
2.

FOR THE VINAIGRETTE


Add the anchovies, parsley, dill, white wine vinegar, and olive oil to a small bowl and season with salt.
Whisk to emulsify and season to taste with salt and vinegar.

1.

FOR THE TOPPING


In a small bowl, combine the hazelnuts with the harissa and a bit of water, and toss to coat.

2.

To serve, spread the baba ganoush on a small plate with the back of a spoon. Toss the Brussels sprouts with
the vinaigrette and spoon an even layer across the baba ganoush. Top with crumbled feta and the toasted hazelnuts.
Garnish with additional chopped parsley.
Italian roast chicken with peppers and olives
Ingredients

1 x 1.5kg/3lb 5oz chicken (preferably organic)

1 unwaxed lemon, cut in half

4 sprigs rosemary

3 leeks, washed and trimmed

2 red peppers

1 orange pepper

1 yellow pepper

100g/3oz pitted dry-packed black olives

4 tbsp olive oil

Sea salt flakes and freshly ground black pepper, to serve


Method

1.
2.
3.

4.

5.
6.

Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves
and two of the rosemary sprigs into the chickens cavity.
Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the
core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to
the tin.
Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken,
too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black
pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil
and make sure everythings well mixed up.
Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1 hours, by which time
the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp
knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will
be a scorched light-brown in parts.
Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in
the oven, switching the oven off as you do so.
Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of
the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to
your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan.
Sweet OnionMarinated Skirt Steak
The white vinegars acidity curbs the onions bite and highlights its sweetness, resulting in the perfect marinade.

Ingredients

SERVINGS: 4

1 small sweet onion, coarsely grated


2 tablespoons light brown sugar
1 tablespoon distilled white vinegar
1 tablespoon olive oil, plus more for grill
1 pounds skirt steak, cut into -inch pieces
Kosher salt, freshly ground pepper
2 tablespoons finely chopped chives
Flaky sea salt

Preparation
Combine onion, brown sugar, vinegar, and oil in a large resealable plastic bag. Season steak generously
with kosher salt and pepper and add to bag. Seal bag and turn steak to coat. Let marinate at least 20 minutes, or chill
up to 2 hours.
Prepare a grill for medium-high heat; oil grate. Remove steak from marinade, pat dry, and grill, turning
once, until browned and medium-rare, about 5 minutes. Transfer to a cutting board and let rest 10 minutes. Thinly
slice and top with chives and a sprinkle of sea salt.

Tomato and Roasted Lemon Salad


SERVES FOUR

2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)
3 tbsp olive oil
tsp superfine sugar
8 sage leaves, finely shredded
2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
scant tsp ground allspice
1/3 cup flat-leaf parsley leaves
cup mint leaves
seeds of 1 small pomegranate (2/3 cup)
1 tbsp pomegranate molasses
small red onion, thinly sliced (about cup)
salt and black pepper
Preheat the oven to 325F.
Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the
lemon in a bowl, and add 1 tablespoon of the oil, teaspoon salt, the sugar, and the sage. Gently mix and then
spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20
minutes, until the lemons have dried out a little. Remove and set aside to cool.
In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the
remaining 2 tablespoons oil, teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and
serve.