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CHRISTMAS FAMILY MEAL 2

CHRISTMAS FAMILY MEAL 2

MAIN DISH

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HERB CRUSTED PRIME RIB WITH GARLIC CONFIT MASHED SAUCE
SAUSAGE AND HARISSA PASTA
SISIG RICE STUFFED FRIED CHICKEN

HERB CRUSTED PRIME RIB WITH GARLIC CONFIT MASHED SAUCE

Ingredients:

GARLIC CONFIT:

3 pc whole garlic, sliced in half
1 tbsp iodized fine salt
1 tbsp pepper
1 cup cooking oil

HERB CRUST:

1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp all spice powder
1 tsp garlic powder
1 tsp onion powder
1 tsp iodized fine salt
1 tsp pepper

PRIME RIB:

1 kg MONTEREY BEEF PRIME RIB, bone-in
1 tbsp MAGNOLIA GOLD BUTTER
1 tbsp cooking oil

Procedure:

  1. Preheat oven to 350°F.
  2. For the garlic confit, arrange garlic in a small oven proof dish. Season with salt and pepper and pour oil. Cover with foil and cook in the oven for 1 hour. Mash garlic and set aside separately from the oil.
  3. In a mixing bowl, combine all the herb crust ingredients. Mix well. Set aside.
  4. Pat dry meat with paper towel. Rub both sides of meat with herb crust mixture. Set aside.
  5. In a medium size pan over high heat, add butter and oil. Brown meat for 2 minutes on each side then roast in the oven for 20 minutes covered with foil. Set aside and rest meat for 5 minutes.
  6. On a white plate, arrange cooked meat. Put mashed garlic on top of meat and pour oil from the garlic confit. Serve with mashed potato or mix vegetable on the side.
Makes 5-6 servings.

SAUSAGE AND HARISSA PASTA

Ingredients:

150 grams PUREFOODS BACON CLASSIC HONEYCURED, chopped
1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (200 g) pack PUREFOODS BOCKWURST SAUSAGE, sliced
8 cloves garlic, sliced
1/2 cup Harissa paste
1/2 cup white wine
1 (150 g) pc green bell pepper, sliced
1/2 cup grated MAGNOLIA QUICKMELT CHEESE
1/2 kg spaghetti, cooked according to package directions

Procedure:

  1. In a pan over medium heat, melt butter and cook sausage and bacon for 3 minutes.
  2. Add garlic, Harissa paste, white wine, bell pepper,and cheese. Cook sauce until cheese melts. Toss in cooked pasta and mix well. Serve.

Makes 8 servings

SISIG RICE STUFFED FRIED CHICKEN

Ingredients:

250 grams MONTEREY PORK SISIG
2 cups day-old rice
1 (150 g) bundle asparagus, cleaned and chopped
1 (1-1.5 kg) pc whole MAGNOLIA CHICKEN
1/2 cup fish sauce
cooking oil

Procedure:

  1. In a non-stick pan, combine pork sisig, rice, asparagus.  Cook over medium heat. Mix well. Let cool and set aside.
  2. Stuff sisig rice mixture into the cavity of the chicken. Secure chicken cavity with butcher’s twine to avoid from spilling. Wrap chicken in foil and boil in enough water for 30 minutes. Drain and let cool.
  3. Discard foil. Pour fish sauce over the chicken and deep-fry in hot oil until golden brown. Slice before serving.

Makes 8 servings.

CHRISTMAS FAMILY MEAL 2

ACCOMPANIMENT

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GARLIC CHEESE DIP
HEARTY CHICKEN AND CHORIZO SOUP
Holiday Nuggets Salad

GARLIC CHEESE DIP

Ingredients:

1/2 cup MAGNOLIA FRESH MILK
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
4 cloves garlic, pounded into paste
2 tbsp lemon juice
2 cups grated MAGNOLIA QUESO DE BOLA
pinch cayenne pepper

Procedure:

  1. Combine all ingredients in a saucepan. Cook over low heat while stirring continuously until smooth.
  2. Transfer to a fondue container or plain deep dish bowl. Serve with crackers and toasted bread.

Makes 3 to 4 servings.  

HEARTY CHICKEN AND CHORIZO SOUP

Ingredients:

3 cups chicken stock
1 (150 g) can PUREFOODS SHREDDED CHICKEN IN BROTH
2 pc PUREFOODS CHORIZO BILBAO STYLE, sliced
1 (100 g) pc potato, cubed
1/2 (120 g) cup garbanzos, boiled
1 pc bell pepper, sliced

Procedure:

  1. In a pot, simmer stock with chicken. Add chorizo, potato, and garbanzos. Cook for 10 minutes or until potatoes are tender.
  2. Add bell pepper and cook for 2 minutes more.

Makes 4 servings.

(Yield: 4 cups)

Tip: Save lard from chorizo and add to soup to enhance flavor. Keep leftover chorizo wrapped in plastic and keep refrigerated

Holiday Nuggets Salad

Ingredients:

1 pc red apples
1 pc green apples
2 tbsp fresh lemon or calamansi juice
2 stalks celery, chopped
1/2 cup seedless grapes
1/4 cup cashew nuts
1-1/2 cups MAGNOLIA REAL MAYONNAISE
pinch iodized fine salt
1 (100 g) pack lettuce leaves
1 (200 g) pack PUREFOODS CHICKEN BREAST NUGGETS, cooked according to package directions

Procedure:

  1. Cut apples into 1" cubes. Place in a bowl and mix with lemon juice.
  2. Add celery, grapes, and cashew nuts. Add mayonnaise and mix well. Season with salt and pepper.
  3. Line salad bowl with lettuce leaves. Add salad mixture and top with chicken nuggets.

Makes 5 servings.  

CHRISTMAS FAMILY MEAL 2

DESSERT

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PASENCIA APPLE CRUMBLE
QUESO DE BOLA CHEESE PIE
TWO-TONE PANNA COTTA WITH CARAMEL SAUCE

PASENCIA APPLE CRUMBLE

Ingredients:

1/4 cup sugar
2 tbsp MAGNOLIA GOLD BUTTER, salted
2 pc green apples, peeled, cored and chopped
2 (250 mL each) pack MAGNOLIA ALL-PURPOSE CREAM
1 (210 g) pack pasencia, reserve 1/4 cup for topping

Procedure:

  1. Heat sugar in a pan until it caramelizes. Add butter and green apples. Pour cream and cook until apples soften.
  2. Remove from heat and mix in pasencia. Transfer to ovenproof container.
  3. Crumble remaining pasencia and top on apple mixture. Cook in the oven toaster on high heat for 2 minutes. 

Makes 6 servings. 

Tip/s:

  • Sprinkle brown sugar before baking in the oven to add ore flavor and caramelization. 

QUESO DE BOLA CHEESE PIE

Ingredients:

2-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1 cup MAGNOLIA GOLD BUTTER
1 cup sugar
1 cup condensed milk
1-1/4 cups grated MAGNOLIA QUESO DE BOLA

TOPPING:

1 cup grated MAGNOLIA QUESO DE BOLA
water (for brushing)

Procedure:

  1. In a medium size bowl, mix first 5 ingredients with the use of a pastry cutter until it forms a dough. Cover with plastic wrap and let rest for 15-20 minutes.
  2. With the use of a rolling pin, roll out dough into a 9” round shape, about 1/3” thick. Fit into pie pan and flute. Brush with butter and top with grated cheese. Bake for 10-15 minutes or until golden brown. Let cool.
Makes 8-10 servings.

TWO-TONE PANNA COTTA WITH CARAMEL SAUCE

Ingredients:

4 tsp unflavored gelatin
4 tbsp MAGNOLIA FULL CREAM MILK
1/2 cup MAGNOLIA CREAM CHEESE, softened
2 (250 mL each) packs MAGNOLIA ALL-PURPOSE CREAM
1/4 cup + 1/2 tsp powdered sugar
1 tsp vanilla extract
2 tsp SAN MIG BARAKO 3-in-1 COFFEE

Caramel Sauce

1/2 cup sugar
1-1/2 tbsp water
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
2 tbsp MAGNOLIA GOLD BUTTER SALTED

Procedure:

  1. Dissolve gelatin in 2 tbsp milk. Set aside.
  2. In a saucepan, melt cream cheese and all purpose cream over low heat, stirring continuously.
  3. Add powdered sugar, mix well and cook until mixture becomes smooth. Remove from heat then stir in vanilla. Set aside.
  4. Melt gelatin mixture over low heat until smooth and completely dissolved. Immediately add to cream mixture and mix well. Pour 1/3 cup of cream mixture into 6 custard cups. Chill and set aside for 15 minutes.
  5. Meanwhile, dissolve coffee powder into remaining milk. Add to leftover cream mixture and mix well. Pour on top of cream layer to form a coffee layer. Chill for another 20 minutes. Serve with caramel sauce.
Caramel Sauce:
  1. Combine sugar and water in a saucepan. Cook over moderate heat until mixture turns into a deep brown color.
  2. Remove from heat and stir in cream.
  3. Mix well and continue to cook for 5 more minutes.
  4. Remove from heat and stir in butter.
Makes 6 servings.
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