Compiled Recipe – Chorizo Paella

Chorizo Paella

* ½ cup olive oil, divided
* 2 tbsp. garlic, minced
* 150 grams chistorra sausage, casings removed and crumbled
* 2 chorizo de Pamplona, sliced into rounds
* 1 (210 gram) can chorizo de Bilbao, sliced into rounds
* 2 medium white onions, chopped
* 3 medium tomatoes, chopped
* 500 grams chicken breast fillets, cubed
* 3 cups Spanish Bomba rice
* 2 cubes chicken bouillon, crushed
* 2 tsps. paella seasoning (used Paellero)
* 1 tsp. Italian seasoning
* 2 tsp. fresh basil leaves, chopped
* 6 cups chicken stock
* ½ cup dry white wine
* salt and pepper (to taste)
* 1 (8 ounce) can pimiento, sliced into strips
* 3 tbsp. parsley leaves, chopped
* 3 tbsp. Parmesan cheese, grated, plus 50 grams sliced into strips
* fried basil leaves (to top)
* 1 to 2 lemons, sliced into wedges

1)  Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo, and fry in batches (one type per batch). Set aside.

2)  In the same pan, heat remaining oil. Sauté onions and tomatoes until tender.

3) Add chicken and fry for 3 to 4 minutes.

4) Add rice, seasonings, and basil. Mix well.

5) Add chorizo mixture, stock, and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and a let simmer on low heat for 30 minutes.

6) Remove from the heat and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.






Compiled Recipe – Corn and Tuna Pasta

Corn and Tuna Pasta

* 1 tbsp. butter
* 1 tbsp. olive oil
* 1 tbsp. chopped garlic
* 2 tbsp. white onions, chopped
* 1 (184 gram) can tuna chunks in water
* 1 cup canned cream style corn
* ½ cup all-purpose cream
* salt
* pepper
* 2 ½ cups fusilli pasta, cooked
* parmesan cheese (to serve)
* chopped parsley (to garnish)

1) Heat butter and olive oil in a pan over medium heat. Sauté garlic, onions and tuna for 2 to 3 minutes.

2) Add corn and cream; mix well then simmer for 1 to 2 minutes. Season to taste with salt and pepper.

3) Pour sauce over cooked pasta just before serving. Top with parmesan cheese and garnish with parsley.



Compiled Recipe – Thai Beef Skewers

Thai Beef Skewers

* ¼ cup olive oil
* 500 grams ground beef
* 3 tbsp white onions, chopped
* 1 tbsp parsley, chopped
* ½ tsp ground cayenne pepper
* ½ tsp ground cinnamon
* 1 tsp ground paprika
* ¼ tsp ground ginger
* ¼ tsp ground turmeric
* ½ tsp ground cumin
* ½ tsp ground coriander
* salt (to taste)
* ground black pepper (to taste)
* 1 cup red onions, quartered
* 1 ½  cup tomatoes, quartered
* 1 cup red bell peppers, sliced
* 1/3 cup red onions, sliced
* 2 tsp parsley, chopped
* 3 tbsp olive oil
*2 tbsp lemon juice

1) Pre-heat oven to 350◦F. Switch to broiler option if available, or place rack on the topmost rung. Grease a baking sheet with oil.

2) Combine beef, onions, parsley and spices in a bowl; mix well. Season with salt and pepper. Allow to rest for 10 minutes.

3) Thread an onion quarter onto each metal skewer or thick barbecue stick. Take about ½ cup portions of the beef mixture and shape into logs. Skewer logs with barbecue sticks and re-shape. Thread a tomato quarter on each end.

4) Place beef skewers on baking sheet then brush with oil. Broil in the pre-heated oven for 6 to 8 minutes or until cooked. (Alternatively, you can grill the skewers on a grill pan or a charcoal grill.)

5) Make the tomato and bell pepper salad: Toss all ingredients together. Set aside.

6) Garnish skewers with parsley, if desired. Serve tomato and bell pepper on the side.


Compiled Recipe – Beef and Portobello Burgers

Beef And Portobello Burgers

* 250 grams ground beef
* ½ cup white onions, finely chopped
* ½ tsp Worcestershire sauce
* ½ cup fresh parsley, chopped
* 2 tsp salt, divided
* 1 tsp ground black pepper, divided
* 1 large egg, beaten slightly
* 2 tbsp balsamic vinegar
* 2 tbsp raspberry jam
* 3 tbsp olive oil
* 4 portobello mushrooms
* vegetable oil
* 4 hamburger buns
* 2 tbsp butter, softened
* 4 lettuce leaves
* 4 slices cheddar cheese
* 1 salad tomato, cut into rounds
* 1 medium red onion, cut into rings

1) Combine beef, onions, Worcestershire sauce, parsley,  1 teaspoon salt, ½ teaspoon pepper and egg in a bowl. Mix until combined. Cover and chill until ready to use.

2) In another bowl, whisk together balsamic vinegar, jam, remaining salt and pepper and olive oil. Brush mixture on mushrooms. Set aside.

3) Pre-heat a charcoal grill.

4) Divide beef mixture into 4 and form into patties. Heat vegetable oil in a non-stick pan over high heat. Sear patties for 2 minutes per side (this will help retain their shape). Transfer to the grill and cook to preferred doneness, about 5 to 6 minutes per side for medium doneness.

5) Grill mushrooms until slightly charred, about 3 to 4 minutes per side.

6) Brush insides of buns with butter. Fill with lettuce, burger patties, cheese, tomatoes, mushrooms and onion rings. Serve immediately.



Compiled Recipe – Italian Fish Stew

Italian Fish Stew

* 2 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 ½ tbsp garlic, chopped
* 1 bay leaf
* 1/3 cup carrots, diced
* 1/3 cup celery, sliced
* 1 tbsp tomato paste
* 1/3 cup white onion (optional)
* 1 can whole tomatoes (use 800 gram can)
* ½ kilo whole lapu-lapu, filleted and cut into 2-inch pieces, head reserved
*  ½ cup potatoes, diced
* 1 can white beans (use 400 gram can) , drained and rinsed
* 2 tbsp capers
* ¼ cup black olives, sliced
* 1 ½ fish bouillon cubes
* salt
* pepper
* ½ tsp fresh thyme
* ½ tsp fresh oregano
* 1 tbsp fresh basil
* chopped parsley (to garnish)

1) Heat oil in a pot over medium high heat. Saute onions, garlic, bay leaf, carrots and celery for 1 minute.

2) Add tomato paste; sauté for 1 to 2 minutes. Pour in wine, if using, bring to a boil then lower heat and simmer for 1 minute.

3) Add tomatoes and bring to a boil again. Simmer for 10 minutes. Add fish head, if desired,  and potatoes. Simmer for 5 minutes.

4) Add fish fillets, white beans, capers and olives; simmer for 5 minutes. Season stew with bouillon cubes, salt and pepper.

5) Turn off heat and gently mix in fresh herbs. Garnish with parsley. Serve hot.





Compiled Recipe – Sweet Corn Fritters

Sweet Corn Fritters

* ¼ cup rice flour
* ½ cup all purpose flour
* ¼ tsp salt
* 1 tsp baking powder
* 2 tsp sugar
* 1 tsp garlic, finely chopped
* ½ tbsp white onions, chopped
* ¼ cup water
* 1 cup canned corn kernels, drained well
* 1 tsp cilantro, chopped
* ¼ cup parsley, chopped
* 3 cups vegetable oil

1) Combine rice flour, all purpose flour, salt, baking powder, sugar, garlic, white onions and water in a bowl; mix well. Add corn kernels, cilantro and parsley; mix.

2) Heat vegetable oil in a shallow pan. Scoop 1 tablespoon corn mixture into hot oil and fry until golden. Drain on paper towels. Serve immediately.



Compiled Recipe – Burger Steak with Gravy

Burger Steak With Gravy

* 500 grams ground beef
* ½  medium white onion, chopped
* 1 large egg
* 2 tbsp fresh milk
* 3 tbsp soy sauce
* 2 tsp brown sugar
* ½ tsp salt
* 1 tsp ground black pepper
* 1 tbsp vegetable oil
* 1 tbsp butter
* ½ medium white onion, chopped
* 125 grams fresh white button mushrooms, sliced
* 1 (411 gram) can beef broth, about 1 ¾ cups
* 1 tbsp soy sauce
* 3 tbsp whole milk
* 1 tbsp cornstarch, dissolved in 1 tablespoon water
* salt (to taste)
* ground black pepper (to taste)
* vegetable oil (for frying)
* 4 cups white rice, cooked
* 4 eggs, cooked sunny side up (to serve)

1) Make the burgers: Combine all the ingredients in a bowl. Cover and refrigerate for 30 minutes or until ready to cook.

2) Make the mushroom gravy: Heat oil and melt butter in a saucepan over medium heat. Add onions and sauté until lightly browned. Add mushrooms and cook for 1 minute. Add broth, soy sauce and milk. Bring to a boil then lower heat and simmer for 2 to 3 minutes. Add cornstarch mixture and simmer until slightly thick, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Set aside and keep warm.

3) Heat oil in a frying pan over medium heat. Divide burger mixture into 4 portions and form into oval patties. Pan-fry until cooked and brown, about 3 to 4 minutes per side. Drain on paper towels.

4) Place 1 cup rice each on 4 plates. Top with burger patties, mushroom gravy and sunny side up eggs. Serve hot.



Compiled Recipe – Chicken a la King

Chicken a la King

* 2 tbsp butter
* 1 tbsp olive oil
* 2 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 1 bay leaf
* 2 tbsp all purpose flour
* 1 (250 mL) pack all purpose cream
* 400 grams chicken breast, cut into 1-inch cubes
* ¾ cups button mushrooms, sliced
* ¾ cups bell pepper, red and green, cubed
* ¼ cup water, or as needed
* salt (to taste)
* ground black pepper (to taste)
* lemon juice (optional)

1) Heat butter and olive oil in a saucepan over medium heat. Sauté onions, garlic and bay leaf. Add flour and continue to cook for 2 to 3 minutes. Add cream and mix well.

2) Add chicken, mushrooms and bell peppers. Simmer to 3 to 5 minutes or until chicken is cooked. Water may be added to thin out the sauce, if necessary. Season to taste. Squeeze in lemon juice while off the heat if desired. Garnish with chopped parsley.



Compiled Recipe – Squash Soup

Squash Soup

* ¼ cup olive oil
* ¼ cup white onions, finely chopped
* 3 cups squash, cubed
* 2 sprigs fresh thyme
* 3 cups chicken stock
* salt (to taste)
* ground black pepper (to taste)
* 1 ½ cups tempura flour
* 1 ½ to 2 cups vegetable oil (to deep fry)
* 20 squash flowers, washed, sepals and pistils removed, and spun-dry

1) Heat olive oil in a large pot over medium heat. Sauté onions until softened. Add squash and cook over medium low heat until onions caramelize and edges of the squash pieces lighten in color, about 15 minutes.

2) Add thyme and chicken stock. Increase heat to medium high. Bring to a boil then cover pot.

3) Lower heat to medium-low and simmer until squash is tender and just beginning to fall apart, about 20 to 25 minutes. Turn off heat. Puree with an immersion blender. Season to taste with salt and pepper. (If using a regular blender, let mixture cool completely before transferring and blending. Transfer mixture back to pot, heat and season with salt and pepper before serving.)

4) Make the squash flower tempura: Prepare tempura flour according to package directions. Make sure to keep the batter cold while working.

5) Heat oil for deep frying in a saucepan over medium high heat. Dip squash flowers in tempura batter then deep fry until light golden brown. Drain on paper towels. Garnish soup with squash flowers and serve hot.





Compiled Recipe – Mini Quiche Cups

Mini Quiche Cups

* 3 tbsp white onions, minced
* ¼ cup green bell peppers, diced
* 3 tbsp olive oil
* ½ cup potatoes, boiled, diced
* ¼ cup bacon, cooked, crumbled
* ¾ cup cheddar cheese, grated
* 4 eggs
* ½ cup whipping cream
* 3 (8-inch) puff pastry sheets, thawed overnight and chilled
* 2 eggs, beaten lightly with 1 teaspoon of water

1) Sauté white onions and green bell pepper in olive oil until soft. Remove from heat. Stir in potatoes and bacon or sausage. Let cool. Stir in sharp cheddar cheese.

2) Beat together eggs and whipping cream; set aside. Cut 24 ( ½-inch) rounds from 3 (8-inch) puff pastry sheets. Grease mini muffin tins. Mold pastry rounds into cups. Brush with egg wash (2 eggs beaten lightly with 1 teaspoon water.)

3) Fill each cup with about cheese filling. Pour in egg mixture, filling almost to the brim. Bake for 15 to 20 minutes or until golden and centers are set.