CHICKEN LIVER WITH PAISTACHIO PATE (APPETIZER)

PREP TIME 20 mins, plus overnight chilling Cooking time 15 mins. Freezing suitable SERVES 8-10 INGREDIENTS 435-350 cals/serving

2 rashers of rindlessnstreaky bacon, finely chopped About 225 g butter 700 g chicken livers, chopped 1-2 garlic cloves, peeled and chopped Large pinch of ground all spice 125 g flat mushroom finely chopped 1 onion, peeled and finely chopped 200 g low fat soft cheese

30 ml (2tbsp)double cream 40 g shelled pistachio nuts, roughly chopped 45 ml(3tbsp) chopped mix fresh parsley, chives and thyme Salt and pepper

TO GARNISH Pasley or other herb leaves Few shelled pistachio nuts

1. Place the bacon in a heavy-based frying pan and cooked until lightly browned. 2. Add 50 grams of the butter to the pan and heat until just melted. Add the livers to the pan with the garlic and all spice, and cook briskly over a high heat until the livers are sealed and browned on the outside but still a little pink(but not bloody) on the inside. Remove the bacon and livers from the pan with a slotted spoon and set aside. 3. Add the mushrooms and onion to the pan and cook gently until the onion is softened. Remove from the heat. 4. Transfer the livers and bacon to a blender or food processor. Add the onion and mushrooms, along with any butter remaining in the pan. Add the soft-cheese and cream and work until smooth. Turn in to a mixing bowl. 5. Fold the nuts and herbs into the pate. Season with salt and pepper to taste. Spoon the pate into small individual dishes and level the tops. 6. Melt the remaining butter in a small saucepan over a very low heat. Slowly pour into a jug, leaving the milky sediment behind. Slowly pour the clarified butter onto the pates to cover them completely. Immerse herbs and pistachios in the butter to garnish. Chill overnight to set. VARIATION-To make a milder pate increase the cream cheese to 400 grams.

GARLIC AND ONION SOUP

PREPARATION TIME 10 MINUTES COOKING TIME 50 MINUTES SERVES 6 INGREDIENTS 115 CALS/SERVING

50 g butter 450g onions, peeled and thinly sliced 30tbsp white plain flour 2L vegetable or chicken stock

2 egg yolks 1tbsp red wine vinegar Salt and pepper

1. Melt the butter in a saucepan, add the onions and garlic and cook until golden.

2. Stir in the flour and cook for 1 minute. Remove from the heat and pour in the stock, then bring to
the boil, stirring cover and simmer for about 30 minutes.

3. Beat the egg yolks with the vinegar. Mix with a little hot soup, and then stir the egg yolks into the
rest of the soup. Cook over a gentle heat, stirring until the soup thickens slightly. Do not boil. Season to taste. Serve in individual bowls.

SOY-GLAZED CHICKEN LIVERS WITH CHINESE LEAVES

PREPARATION TIME 10 MINS. PLUS MARINATING

COOKING TIME 5 MINS. FREEZING NOT SUITABLE SERVES 4 INGREDIENTS 275 CALS. PER SERVING

30 ml(2 tbsp) dark soy sauce 30 ml (2 tbsp) dry sherry 1 garlic clove, peeled and crushed 5 ml (1 tsp)grated fresh root ginger 5 ml (1 tsp)sesame oil 5 ml (1 tsp)clear honey

1.25 ml ( tsp)Chinese five-spice powder 350 grams (12 oz)chicken livers, thawed if frozen 50 grams (2 oz)watercress 125 grams (4 oz)pak choi or Chinese cabbage shredded 15 ml (1 tbsp)coriander leaves

15 ml (1 tbsp) sesame seeds, toasted

30 ml (2 tsp)lime juice 15 ml (1 tbsp)rice or wine vinegar 10 ml (2 tsp)caster sugar Salt and pepper

DRESSING 30 ml (2 tbsp) groundnut oil 10 ml (2 tsp) chilli oil

1. Combine the soy sauce sherry, garlic, ginger, sesame oil, honey and five spice powder together until well blended. Wash and dry the chicken livers, discarding any colored parts. Toss the liver in the soy mixture and transfer to a shallow dish. Cover and marinate for two (2) hours. 2. Meanwhile, make the dressing. place all the ingredients in a small bowl and whisk until blended. Set aside. 3. Transfer the chicken livers, with all the juices, to a foil-lined grill pan and grill as close to the heat as possible for 1-2 minutes on each side until browned and just cooked through.

4. Place the salad leaves and coriander in a large bowl, add the dressing and toss until evenly coated.
Divide the salad between individual plates, spoon on the chicken liver with their juices and serve at once, scattered with the sesame seeds. VARIATION if preferred, you can fry the chicken livers- heat 30 ml (2 tbsp) sunflower oil in a frying pan, add the livers and fry quickly to seal. Add the marinade juices to the pan and simmer gently for 3 minutes.

ASPARAGUS SOUP
PREPARATIN TIME 15 MINUTES COOKING TIME 25 MINUTES FREEZING SUITABLE SERVES 4 INGREDIENTS 125 g blanched almonds 1.1 L vegetable stock or water 1tbsp vegetable oil 4 celery sticks, diced 450 g asparagus, trimmed and chopped 2tbsp chopped fresh parsley 3tbsp single cream Salt and pepper Cream, toasted flaked almonds and parsley to garnish 260 CALS/SERVING

1. Place the almonds and stock in a blender or food processor and grind until very smooth. Sieve the mixture, reserving the liquid, and discard the grains.

2. Heat the oil in the large saucepan and gently fry the celery for 5-6 minutes. Add the asparagus and cook for 5 minutes pour the stock over the top and add the parsley. Cover and simmer for 15 minutes. 3. Cool slightly, then puree in a blender or food processor until smooth. Return to th pan and stir in the cream. Heat gently. Season and garnish with cream, toasted almonds and parsley.

QUAIL EGG CURRY

INGREDIENTS

4 tbsp oil 1 large onion finely sliced 2tbsp onion tsp ground turmeric tsp chili powder

tsp salt A big pinch of sugar 20 hard-boiled quail eggs cup water

1. 2.

Heat the oil in frying pan over medium high heat and fry the sliced onion for 3-4 minutes until lightly browned. Add the onion mixture turmeric, chili, salt and sugar, stirring constantly, fry for another 2-3 minutes. Add the eggs and mix until well covered with the spices. Add the water bring it to the boil, lower heat, cover and cook it for about 10 minutes until the gravy thickens.

3.

LITTLE DEVILLED EGGS

INGREDIENTS

16 hard-boiled quail eggs, cut in half lenghtwise 1/2tbsp onions finely chopped 2 green chilies, finely chopped 1tbsp coriander leaves chopped 1/2tsp salt

2tbsp mashed potatoes Oil for deep-frying] 1 tbsp plain flour cup water

1.

Remove the yolks and mix with the onions, chillies, coriander leaves, salt and mashed potatotoes. Put the mixture back into the egg whites. Chill for 30 minutes. Heat the oil in a pan over a high heat. While the oil is heating up make a batter with the flour and water. Dip eggs into the batter and gently put into the hot oil. Fry until golden brown.

2. 3.

BALUT(basic recipe)
Balut is now being served as appetizers in restaurants; cooked adobo style, fried in omelets or even used as filling in baked pastries. Ingredients: Fresh ducks egg Salt, vinegar or fish sauce

How to cook? 1. Place the fresh duck egg on a boiling water for 5-8 mins till hard boiled. Do not overcook the eggs. 2. Serve with salt, vinegar or fish sauce.

Balut ala Pobre

Ingredients 4 pcs. balut, cooked 30 gms. fresh garlic 1 tbsp. oyster sauce 1 tsp. butter

2 tbsps. olive oil 1 dash black ground pepper 2 spring onion, sliced 3-long 1/2 tsp. garlic, browned

Directions

1. 2. 3. 4.
5.

Remove shell of the cooked balut and reserve the juice. In a sauce pan, saute garlic in olive oil until golden brown. Place balut and saute for a minute then add butter and oyster sauce. Continue cooking then, add balut juice and cook until the sauce thickens. Servce and garnish with browned garlic and sprigs of onions in serving plate

BALUT WITH SOUP ~

Relish the unique flavor of balut in a mouth-watering clear stock. PINOY BALUT WITH SOUP INGREDIENTS 1/4 cup butter 1/2 cup finely chopped celery 1/2 cup finely chopped onions 1/2 cup finely chopped kinchay 1/2 cup finely chopped carrots 6 pieces cooked balut 6-7 cups of chicken or beef stock, clarified and strained Salt and pepper to taste 1 tsp. red wine (optional) Chopped kinchy, for topping Croutons, for topping

PINOY BALUT WITH SOUP PROCEDURE

1. 2. 3. 4.

In a pot, heat the butter the saute the celery, onions, kinchay, and carrots. Meanwhile, carefully peel the balut while collecting the broth. Cut the balut into quarters. When the vegetables are tender, add the balut. Pour in the soup stock and reserved balut broth. Bring to a boil then season to taste. To perk up the taste of the consomme, you can add a tablespoon of red wine. Serve the soup hot and topped with chopped kinchay and croutons.

CRUNCHY PIGS EAR

1. Trim the ears of any excess skin and meat at the base where it connected to the head. 2. Lay it out flat and cut into half-inch strips. The strips are then tossed in a little flour and corn starch before going into oil
heated to 375 degrees.

3. The pigs ears have a lot of water in them and it pops and spits in the bubbling oil.
4. 5. Once we figured out the oil temperature and browning stuff, things moved quickly. We drained the crispy brown pieces on paper towels and sprinkled them with sea salt.

Pigs Ear Salad

Serves 2 1 pigs ear 1 leek, chopped (or onion) 1 carrot, chopped 1 small sprig rosemary 1 clove salt Canola oil (or another high burning oil) 1 tablespoon corn starch 1 tablespoon flour 1 head leaf lettuce Pickled onions (see below) 2 soft boiled eggs (see below) A quick salad dressing (see below) Bring a medium sized pot of water to a simmer. Add the pigs ear and simmer for 5 minutes to remove the scum. In another pot, add the leek, carrot, rosemary, clove and salt pour cold water over the vegetables. Remove the pigs ear from the first pot of water and transfer to the other pot with cold water and vegetables. Place the pot on the stove and simmer for 2 hours or until the ear is tender. Allow to cool in water. Once cool transfer to the fridge and refrigerate for at least 4 hours or over night. (Reserve the broth for another use. It can be refrigerated for about 1 week or frozen for 2 months.) Heat about 3-4 cups canola oil in a medium sized stock pot until the temperature reaches 375 degrees. The oil should be about 2 3 inches high along the pot. In the meantime, cut up the pigs ear (Steve, describe a bit more here). Toss with flour and cornstarch. When the oil is up to 375 degrees, add a few ear parts at a time. Be careful the oil will splatter around. Cook for 2-3 minutes and dark brown. Remove from the pot and transfer to a plate with paper towels or a paper bag.

CHICKEN FEET STEW

2 lb. chicken feet 5 potatoes, cut in eighths 4 onions, quartered

1 c. green beans 1 clove garlic, minced Salt and pepper

1. Cut nails and wash feet. Place in stockpot. Cover with water. 2. Add potatoes, onions, carrots, green beans, bay leaf, garlic, salt and pepper to season. 3. Simmer until tender. Remove bay leaf before serving. 6 to 8 servings.

FRENCH Appetizers (UNG APPETIZERS NA TO SINAMA KO LANG OK LANG SIGURO KAHIT DI LAHAT NG RECIPE FOR APPETIZER STREET FOODS INSPIRED PINAKA IMPORTANTE YUNG MGA MAIN DISH/COURSE DIBA?) FRENCH BREAD APPETIZER 1 c. shredded Jack cheese 3 oz. cube cream cheese 1/3 c. butter 2 egg whites 30 1" cubes French bread 1. Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). 2. Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. 3. Place coated cubes of bread on cookie sheet with wax paper lining, 4. freeze until firm 30-60 minutes. 5. Bake at 400 degrees for about 10 minutes. 6. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive. APPETIZER PINATA MEATBALLS 1 lb. ground beef 1/4 c. chopped raisins 1/3 c. dry bread crumbs 1/4 c. milk 1 egg 1/4 tsp. salt 1/4 tsp. onion salt 1/8 tsp. pepp36 small pimento-stuffed olives 1/2 c. or more Catalina French dressing Combine meat, raisins, bread crumbs, milk, egg and seasonings. Mix lightly. Shape meat mixture around olives into balls. Brown meatballs in dressing over low heat. Cover and continue to cook over low heat 10 minutes, turning meatballs occasionally. Makes 3 dozen appetizers.

1. 2. 3. 4. 5.

CURRIED OLIVE APPETIZER 1 (4 1/2 oz.) can chopped ripe olives 1/4 c. diced green onions 1/4 c. grated cheddar cheese

1. 2. 3.

Curry powder Salt to taste Sm. loaf French bread, sliced and lightly toasted on one side Minced parsley Mix together the olives, onion, cheese, mayonnaise, a pinch of salt and curry powder. Spread on the untoasted side of French bread slices and broil until bubbly. Sprinkle with minced parsley.

BAKED CLAM APPETIZER 1/4 c. fine dry bread crumbs 2 tbsp. each grated cheese and chopped parsley 1 clove garlic, crushed 1 tbsp. oil 1 can (6 1/2 oz.) minced clams Lemon wedges Thin sliced French bread In small bowl, mix well the crumbs, cheese, parsley, garlic and oil - reserve and set aside 1 1/2 tablespoons of crumb mixture. Add clams with their juice to remaining crumb mixture. Place in 1 cup casserole or small foil pan. Sprinkle with reserved crumb mixture. Cook in preheated 425 degree oven for 15 minutes. Place on serving tray with lemon wedges and bread. Makes 4 servings. BRUSCHETTE APPETIZER 8" round "wheel" sour dough French bread loaf 1/4 c. extra virgin olive oil 1 tbsp. butter, melted 2-3 cloves garlic, finely minced 2-3 Italian tomatoes, cubed Small bunch fresh basil, chopped Salt to taste Cut wheel of bread in half, horizontally and brush each half with a light coat of melted butter and a heavier coat of olive oil. Sprinkle on garlic and salt. Toast lightly in oven under broil setting (careful don't scorch the butter). Remove and immediately top with diced tomatoes and basil. Serve immediately to enjoy the wonderful contrast of warm, crusty garlic bread and cool, soft tomatoes and basil. Serves 4. PARMESAN APPETIZERS 2/3 c. Parmesan cheese 1 c. mayonnaise Garlic salt 1 bunch diced green onions 1 pkg. mini rye bread rounds or sliced French rolls Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately. CALIFORNIA PIZZA TOASTS 4 oz. goat cheese or Mozzarella, shredded 2 tbsp. plain nonfat yogurt 1 tsp. minced garlic 1/4 tsp. each: dried oregano and basil 1/4 c. tomato paste 1 lg. loaf whole wheat French bread, cut on a diagonal into 20 slices Preheat broiler. In a bowl, combine cheese, yogurt, garlic, oregano and basil. Spread a small amount of tomato paste on each slice of bread, then top with a dollop of cheese mixture. Broil for 1 minute or until lightly browned. Serve hot. Makes 20 appetizers. Per appetizer: 126 cal.; 5g prot.; 3g fat; 19g carb.; 2 mg chol.; 227 mg sod.

SAMPLE RECIPE WITH COSTING

B r yM s r o R o a le u h o m is tto
IN R D N S G E IE T 5c c ken broth ups hic 1ta blespoon butter 1onion, c hopped 1c pea ba up rl rley 3 tea /4 spoon driedthym e 1ba lea y f 1ta blespoon olive oil 1pound m ushroom slic s, ed 2g rlic c a , hopped 2ta blespoonsc hopped fresh parsley POEUE R C D R:
1.B ringchickenbrothto a boil ina saucepan. Melt butter ina larg skillet ov e er m ediumheat. A onion, andsaute for 5m dd inutes. A the barley thym bay dd , e, leaf and2cups of the hot broth. B ringto a boil, andreduce heat to low, and sim er until m of the brothis absorbed, about 10m m ost inutes. Pour inrem aining broth1/2cupat a tim stirringandallowingit to becom absorbedbefore e, e addingm ore. T process takes about 50m his inutes. 2.Meanwhile, heat oliv oil ina larg skillet. S e e aute m ushroom inthe hot oil until s tender. A g dd arlic, andcookfor about 3m m ore inutes. S inthe barleym ture tir ix andparsley R ov bayleaf, andserv . em e e. F O C S P RP R E T G O D OT E E C NA E F O C S P RS V G O D O T E E IN Q A T Y U N IT MA K TP IC RE R E U ITC S N OT IT MC S E OT

1g 5 1g 0 15 7g 4 g 1 pc 1m 5 l 40 5g 5 g 3g 0

3 .0 /2 0 0 0 4g 8 .0 /k 0 0 1 2 0 1 .0 /k 4 0 0 6 .0 /k 1 0 .0 /pc 4 0 0 8 .0 /L 9 .0 /k 0 0 7 .0 /k 0 0 5 .0 /k 0 0

0 2 /g .1 5 0 8 .0 /g 0 1 /g .1 2 0 6 .4 /g 1 0 .0 /pc 0 8 l .4 /m 0 9 .0 /g 0 7 .0 /g 0 5 .0 /g
T T LC S OA OT

1 8 .8 0 0 .8 1 .6 9 0 1 4 .8 1 0 .0 7 0 .2 4 .5 0 0 0 5 .3 1 0 .5 _________ 7 .6 4 7 8 .1 2 4 1 .6 3 9 3 .1 9 1

T WW U F R( 0 ) C /B F E 1 %

3% 5

KUYA ALVIN ETO NA PALA YUNG MGA PRICES NA NAKUHA KO SA AMIN

CABBAGE 40 per kilo

GINGER FLOUR BANANA SENIORITA

40 PER KILO 30-35 PER KILO

SITAW 35 PER BUNDLE, 1 BUNDLE MAY LIMANG TALI 35 SHORT CAULIFLOWER SAYOTE TOMATO POTATO PECHAY BAGUIO PECHAY EGG PLANT BROCCOLI 60 LONG

12 PER KILO

(SIZE)PER KAING BIG 200 SMALL 150 LAKATAN LATUNDAN MANGO 32 PER KILO 25 BIG, 20 SMALL PER KILO (HINOG) 70 PER KILO

100 per kilo 10-15 PER KILO

35 PER KILO 30 PER KILO 30 PER KILO 40 PER KILO

MANGO (HILAW) 25 PER KILO AVOCADO PINE APPLE APPLE GRAPES WATERMELON 20 PER KILO 30 BIG SIZES PER PIECE 100 PCS PER BOX 1050 90 PER KILO BIG 80

30 PER KILO 50 PER KILO 40 PER KILO

BAGUIO BEANS

BEAN SPROUT35 PER KILO LABANOS AMPALAYA OKRA KALAMANSI KINCHAY SQUASH ONION GARLIC 35 PER KILO 40 PER KILO 25 PER BUNDLE 70 PER KILO 100 PER KILO 25 PER KILO 60-70 PER KILO 90 PER KILO BALUT TAHO PAG PUNO YUNG LAGAYAN NG MAGTATAHO300 PAG DI NAMAN PUNO 250 8 PESOS PER PIECE 70 PER KILO

PAA AT LEEG NG MANOK KIKIAM

60 PER KILO

SQUID BALLS 84 PER KILO