NEW YEAR FAMILY MEAL

NEW YEAR FAMILY MEAL

MAIN DISH

CROWN ROAST OF PORK STUFFED WITH CURRY RICE AND SAUTEED VEGETABLES

Ingredients:

2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 tbsp cumin
1/4 cup iodized fine salt
1 tbsp cayenne pepper
1/2 tbsp crushed black peppercorns
2 kg MONTEREY CROWN ROAST OF PORK, fat trimmed off at the center

Curry Rice

3 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1/2 cup cubed red bell peppers
1/2 cup cubed green bell peppers
5 cups cooked rice
1 tbsp curry powder
1/4 tsp nutmeg
1 tsp coconut cream
iodized fine salt to taste

Sauteed Vegetables

3 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
12 pc cherry tomatoes
2 pc medium zucchinis, cubed
2 tsp dried thyme
iodized fine salt to taste

Procedure:

  1. In a bowl, combine oil, cumin, salt, cayenne and peppercorns. Gently rub marinade all over the pork making sure all sides are well-coated. Marinate for at least 1 hour in the refrigerator.
  2. Roast pork in a preheated oven set at 200°F for 2-1/2 hours or just until pork juices become clear. Wrap in aluminium foil and set aside.
  3. In a wok, over medium heat, sauté bell peppers in oil. Add rice and mix well. Add curry powder, nutmeg and coconut cream. Season with salt. Mix well then set aside.
  4. In a separate pan, heat oil then sauté tomatoes and zucchini. Add thyme and season with salt to taste.
  5. Place crown roast on a large serving platter. Place the rice in the center of the crown roast and arrange the vegetables around the sides of the roast.
  Makes 6-8 servings. 

CANTONESE ROAST PORK

Ingredients:

1/2 kg MONTEREY PORK LIEMPO

Marinade

1 pc onion, finely chopped
1/4 tbsp soy sauce
1 tbsp sugar or honey
1-1/2 tbsp chopped ginger
1 tbsp hoisin sauce

Procedure:

  1. Preheat oven to 350°F. In a bowl, combine all marinade ingredients together. Marinate liempo for at least 2 hours.
  2. Put in a roasting pan and reserve marinade. Roast for about 1 hour, basting occasionally with marinade. Slice thinly before serving.
Makes 3 to 4 servings.

PORK RACK CRACKLING AND PERUVIAN RICE

Ingredients:

1 (1.5-2 kg) pc MONTEREY PORKCHOP RACK, boiled
1 tbsp iodized rock salt
1 tbsp cracked black pepper
MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL for deep-frying

For Peruvian rice:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp finely crushed garlic
1/4 cup lemon juice
4 cups day-old rice
1/2 tsp oregano
1 tsp paprika
1/2 tsp thyme
1/2 cup light soy sauce
2 tbsp chopped cilantro

Procedure:

  1. Season pork with salt and pepper. Deep fry until golden brown. Set aside.
  2. For Peruvian rice, melt butter and fry garlic until light brown. Stir in rice and the rest of the ingredients. Mix well. Transfer on a dish and top with pork crackling.
Makes 10-12 servings.

NEW YEAR FAMILY MEAL

ACCOMPANIMENT

GRILLED CHICKEN SALAD

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 cup olive oil
1/8 tsp iodized fine salt
1/4 tsp pepper
200 grams mixed salad greens, washed then placed in a bowl of iced water

HERB DRESSING:

3 tbsp minced garlic
1/2 cup olive oil
1/4 cup lemon juice
3 tbsp chopped basil leaves
1/2 cup Parmesan cheese

Procedure:

  1. Pound breast fillets then add olive oil, and season with salt and pepper. Grill until cooked through then set aside.
  2. For the dressing, puree garlic in a blender. Add olive oil then lemon juice in a thin stream. Puree then add basil and parmesan cheese. Blend well.
  3. Pat-dry salad greens then toss together mixed greens and chicken. Drizzle with dressing.

Makes 1-2 servings

Tip: Wash the salad greens with water and place in a bowl of ice. 

WALDORF SALAD

Ingredients:

2 pc red apples
2 tbsp sugar
2 tbsp fresh lemon juice
2 stalks celery, sliced into strips
1/2 cup walnuts
2 tbsp MAGNOLIA REAL MAYONNAISE
1/4 cup MAGNOLIA ALL PURPOSE CREAM, chilled then whipped
2/3 cup MAGNOLIA CHICKEN STATION CHICKEN BREAST FILLET, cooked and cubed
pinch iodized fine salt and pepper

Procedure:

  1. Cut apples into 1" cubes. Place in a bowl then add sugar and lemon juice.
  2. Add celery and walnuts. Toss and set aside.
  3. In another bowl, combine mayonnaise and cream. Mix well then add apple mixture and chicken breasts.
  4. Season with salt and pepper. Chill covered then serve.

Makes 4 servings.

EASY ROAST BEEF CAESAR SALAD

Ingredients:

2 (120 g each) heads Romaine lettuce, washed and chopped
1-1/2 cups store-bought Caesar dressing
2 cups leftover roast beef, sliced into strips
1 cup store-bought croutons
1/2 cup grated MAGNOLIA QUESO DE BOLA

Procedure:

  1. Toss lettuce with dressing. Add beef together and croutons.
  2. Place salad in a large serving dish then top with cheese.
 Makes 3 to 4 servings.

NEW YEAR FAMILY MEAL

DESSERT

EASY CARROT CAKE BY CHEF HENY SISON

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp iodized fine salt
2 cups sugar
1 cup MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
4 pc MAGNOLIA BROWN EGGS
4 cups grated carrots

Icing

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/4 cups powdered sugar

Procedure:

  1. Preheat oven to 350°F. Grease and line a 9” x 3” pan. Set aside.
  2. Sift flour, baking powder, baking soda, cinnamon and salt 3 times. Set aside.
  3. Beat sugar, oil and eggs in a large bowl on low speed for about 30 seconds or until blended.
  4. Add dry ingredients. Beat on low speed for 1 minute. Stir in carrots.
  5. Bake for 40 to 45 minutes or until done. Cool completely for 1 hour.
  6. Frost top and sides of cake with cream cheese frosting. Chill until ready to serve.
CREAM CHEESE FROSTING:
  1. Beat cream cheese and butter until smooth. Gradually add in powdered sugar. Transfer to a bowl then cover and chill.
Makes 8-10 servings. 

CHILLED MANGO CUSTARD CAKE

Ingredients:

16 pc LA PACITA GRAHAM CRACKERS
1/4 cup sweetened mango juice
1 cup fresh mango bits
1 cup fresh mango balls
1 (90 g) pack clear unflavored gulaman
1-1/2 cups water

Custard Cream

1 cup sugar
1/3 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups MAGNOLIA FULL CREAM MILK
5 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/2 tsp vanilla extract
1/4 cup BAKER'S BEST MARGARINE

Procedure:

  1. Prepare custard cream by combining sugar and flour in a heavy bottomed saucepan. Mix well. While stirring, pour in milk and egg yolks. Cook over moderate heat while stirring continuously. When slightly thick, stir in vanilla and margarine. Cook until mixture is very thick. Remove from heat and let cool.
  2. To assemble, spread about 1/2 cup of cooled custard cream on an 8” x 8” x 4" square dish then arrange 4 pieces of graham crackers side by side. Brush graham with mango juice then spread about 1/4 cup of mango bits on top. Repeat layer sequence to make a total of 4 layers more. Finish with a last layer of custard cream then arrange mango balls on top.
  3. Meanwhile, dissolve gulaman in  water in a saucepan and bring to a boil while stirring occasionally. When gulaman is completely dissolved, remove from heat. Cool slightly and pour on top of mango balls and spread evenly. Chill for at least 3 hours before serving.

Makes 12 servings.

GOLD EDAM CHEESECAKE

Ingredients:

Crust

2 cups crushed LA PACITA PASENCIA
1/4 cup raisins, roughly chopped
1/4 cup roasted cashew nuts, roughly chopped
2/3 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
1/4 cup brown sugar

Filling

1 pack fresh strawberries, use whole and halved pieces
1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM, chilled
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin
1/4 cup MAGNOLIA FRESH MILK
2 cups grated MAGNOLIA EDAM CHEESE

Garnish

1-2 pc kiwi, sliced
1/4 cup blueberries

Procedure:

  1. Prepare crust by mixing pasencia, raisins, cashew, butter and sugar. Mix well and press onto bottom of a 9”x 2”diameter round removable bottom pan. Set aside.
  2. For filling,whip cream until double in volume or stiff peaks form. Set aside in the refrigerator.
  3. In another bowl, beat cream cheese and sugar until light and well blended.
  4. Meanwhile, dissolve gelatin in milk in a sauce pan then place over low heat until gelatin is melted. Add to cream cheese mixture while still hot. Continue beating until well blended.
  5. Fold whipped cream to cream cheese mixture. Add cheese and fold.
  6. Top prepared crust with mixture. Chill until set, about 2 hours then top with fresh fruits.

Makes 8-10servings.

(Yield: 3 cups crust mixture & 4 cups filling)