Friday, January 24, 2014

CHICKEN CALIFORNIA RAISIN FRICASSEE



Fricassee is a white stew in which the meat is cooked in without browning. It is a classic food and original recipe of French. Try this simmered chicken with tasty ingredients and silky sauce.

Preparation time: 20 minutes
Cooking time: 1 hour

INGREDIENTS:
1.5 kilo whole chicken or leg quarters, cut into 8 pieces with skin on
1000 ml chicken stock
300 g white onions
200 g California raisins
150 g butter
10 g flour
1 sachet bay leaf, parsley stems, thyme
1 small celery

LIAISON:
250 ml cream
3 egg yolks
1 tbsp. lemon juice
Salt, white pepper, nutmeg to taste

PROCEDURE:
1. Wash and pat dry chicken pieces.
2. Chop half of California raisins coarsely and season with salt and white pepper.
3. Insert California raisin mixture into skin of chicken pieces.
4. Melt butter in brazier over moderate heat.
5. Add chicken and onions; lightly cook without browning chicken pieces.
6. Add flour, and stir so that it combines with the fat to make a roux.
7. Cook for 2 minutes.
8. Add stock, stir, add 1 sachet and simmer for 30 minutes.
9. Decant or strain.
10. Set aside chicken pieces to make a sauce.

PROCEDURE FOR SAUCE:
1. Simmer sauce add the remaining raisins, season with salt and white pepper.
2. Degrease (skim off any fat on the surface), reduced by 25% or about 10 minutes of simmer.
3. Mix together yolk and cream in a bowl to make a liaison.
4. Temper liaison (add 25% of the sauce to the egg/cream mixture ever so gradually, then mix it all back to the sauce in the pan).
5. Bring to just below simmer while stirring. NEVER BOIL.
6. Correct seasoning with salt, white pepper, lemon juice and nutmeg.

TIP:
Once liaison is added to the sauce, never boil mixture, otherwise egg will coagulate. You can always swirl-in up to 50g of butter to sauce towards end of cooking time to further improve flavor and consistency of sauce.

SERVING SUGGESTION:
Pour sauce on chicken. Sprinkle more California raisins if preferred. Garnish with chopped parsley and lemon slices.



Wednesday, January 22, 2014

LAMB ADOBO WITH SHALLOT BALSAMIC JAM

Lamb is one of the versatile meats in the world. It can prepared in various ways with excellent result. As a delicious and natural-rich food, lamb is natural choice. Have a great healthy and impressive menu for your loving family, lamb adobo with shallots balsamic jam.

Preparation time: 20 minutes
Cooking time: 1 hour

INGREDIENTS:
3 tbsp. olive oil
1.2 kilo boneless lamb leg
1x1cube lamb chops
½ cup red wine vinegar or balsamic vinegar
2 tbsp. Chopped garlic
2 tbsp. light soy sauce
¼ cup brown sugar
1/3 cup California raisins
1 tsp. dried rosemary
1 piece dried chili
1 large bay leaf
150 g mushrooms
½ tsp. pepper
½ tsp. salt
2 tsp. sugar
Water (just enough to cover the meat, keep adding until meat is tender)
Green onions for garnish

PROCEDURE:
1. Sear lamb in olive oil.
2. Add wine vinegar and reduced to 2 tbsp.
3. Add the rest of the ingredients except the mushrooms and fill enough water just to cover the meat.
4. When meat is tender, season with salt, pepper and sugar to taste.

CHUTNEY:
In a sauce pan add in
½ kilo tomatoes
1/3 cup sugar
1/3 cup shallots, chopped
Pinch chili flakes
1 tbsp. balsamic vinegar
¼ cup California raisins
When completely dried add in;
½ cup cranberry, gooseberry or quince jelly
1 tsp. wine vinegar- white or red
¼ cup green onions
1 tsp. salt

Instead of lamb you can also used chicken, pork belly, pork or pork ribs.

Serve with chutney

Tuesday, January 21, 2014

BRINGHE WITH RAISINS



Bringhe is the Philippines answer to paella, combining the ingredients to rice. It is also the well known food for the Filipinos. Try this bringhe with raisins so tasty and creamy. You can prepare this for your special occasions like fiesta, birthdays and other events.

Preparation time: 20 minutes
Cooking time: 45 minutes – 1 hour

INGREDIENTS:
½ piece chicken, cubed
¼ kilo pork, cubed
3 tbsp. shortening or pork fat
1 tsp. garlic, chopped
2 tbsp. vinegar
3 tbsp. fish sauce (patis)
Salt and pepper to taste
1 medium red onion, chopped
1 piece bay leaf
1 stalk lemon grass (tanglad) crushed with cleaver
¼ kilo (malagkit) glutinous rice, washed
¼ kilo short grain rice
1 cup coconut milk, juice extracted first without water, then add 1 cup to extract other milk
2 cups chicken stock (add more if needed)
10g yellow (turmeric), crushed with knife
¼ cup Chinese chorizo (sausage) fried and sliced
¼ cup California raisins

PROCEDURE:
1. Sauté chicken and pork with ½ tsp. garlic and shortening of pork fat.
2. Brown everything gently adobo style.
3. Add vinegar and fish sauce and braise gently.
4. Season with salt and pepper.
5. Set aside.
6. In a deep frying pan, heat oil and sauté the remaining garlic until soft.
7. Add the onions, bay leaf, lemon grass, (glutinous and short grain rice), coconut milk, chicken stock and turmeric.
8. Continue cooking, gently folding the mixture every now and then to prevent sticking until rice is cooked.
9. Add ½ tsp. salt to rice.
10. Line the bottom of another pan with a banana leaf.
11. Pour in the rice mixture and top with chicken and pork adobo, Chinese sausage and California raisins.
12. Cover and simmer 15 minutes.
13. Serve immediately.

TIPS:
Closely monitor temperature when cooking rice to prevent crusting.


Thursday, January 16, 2014

ARROZ A LA CUBANA WITH CALIFORNIA RAISINS



Arroz a la cubana or Cuban-style rice is a popular dish in the Philippines. The meat vegetable mixture in this menu is so tasty and flavorful. You can prepare this for your healthy and special dinner.

Preparation time: 20 minutes
Cooking time: 30 minutes

INGREDIENTS:
4 tbsp. vegetable oil
2 tbsp. garlic, chopped
½ cup white onions, chopped
½ cup red tomatoes, chopped
250 g ground pork
500 g ground beef
3 tbsp. light soy sauce
½ cup potatoes, peeled and diced
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
1/3 cup California raisins
½ tsp. salt
¼ tsp. ground black pepper
2 tsp. brown sugar
¼ cup frozen green peas
½ cup tomato catchup


ACCOMPANIMENT:
6 pieces ripe plantains, peeled and sliced lengthwise
½ cup vegetable oil
8 eggs
5 cups freshly cooked rice

PROCEDURE:
1. In a heavy stockpot, heat oil and sauté the garlic and until light brown, then add onions and cook until transparent.
2. Add the tomatoes and cook for 3 minutes.
3. Stir in the ground pork and beef then add the light soy sauce.
4. Add potatoes, red and green bell pepper, California raisins, salt, pepper and brown sugar and stir constantly.
5. Add the green peas and the catchup and simmer for 3 minutes.

 METHOD FOR PLANTAIN:
In separate skillet, heat the vegetable oil and fry the plantain slices until golden brown. Remove from heat and set aside.

Plantain can be sliced lengthwise into 3 parts. Add paprika or chili sauce for those who enjoy a spicy meal.

On a large platter, arrange the cooked rice with the meat in the center topped with fried eggs and surround the sides of the platter with the fried plantain slices. Serve hot.

Plantains  also referred to as “ cooking banana” used for cooking.


Wednesday, January 15, 2014

LUMPIANG BAKA WITH RAISINS

Lumpia are pastries of Chinese origin or fried spring rolls in South East Asia. This is also a traditional Filipino dish. It can be served as a side dish, appetizer and can be also your snack. 

Preparation 30 minutes
Cooking time: 1 hour

INGREDIENTS:
1 tbsp. oil
1 tbsp. onions, chopped
1 tsp. garlic, minced
1 cup, ground beef
2 tsp. light soy sauce
¼ cup raisins
½ tsp. salt
½ tsp. ground black pepper
1 egg white
8-12 pieces spring roll or ready made
lumpia wrapper
2 egg whites for sealing
2-3 cups oil for deep frying

PROCEDURE:
1. Sauté onions for 4 minutes in oil and add garlic.
2. Add ground beef and cook for about 7 minutes.
 3. Add light soy sauce.
4. Add raisins, season with salt and pepper. Cool.
5. Mix egg white to mixture.
6. Wrap in lumpia wrapper or spring roll. Seal with egg white.
7. Fry until golden

GRATED RADISH SAUCE:

INGREDIENTS:
½ cup radish, grated
1 ½ tbsp. sugar
2 tbsp. water
1 tbsp. patis or fish sauce

PROCEDURE:
1. Mix all ingredients together.
2. Season to taste.

SERVING SUGGESTION:
Serve with grated radish sauce.