Filipino Recipes

Ingredients:

•  1 or 1/2 kilo Chicken
• 1/4 cup bacon cubed
• 1 large garlic clove, mashed
• 1 pc. white onion, sliced
• 1 tbsp olive oil
• 1 tbsp butter, melted
• 1 pcs baby celery, heart quartered
• 10 pcs carrot balls
• 2 pcs Zucchini cut into chunks
• 10 pcs Marble potato
• 2 cups chicken stock
• 1/4 cup white wine
• 1/4 cup brandy
• 1 pc bay leaf
• 2 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 tsp salt
• 1 tsp black peppercorn
• 2 fresh parsley sprigs

Procedures:

1. Heat olive oil in large flame proof casserole and Saute onion, garlic and bacon. Flame with Brandy and Wine.
2. Brush chicken with melted butter and season well. Lay on top of onion mixture and arrange prepared vegetables around them.
3. Pour chicken stock and wine around chicken and add herbs
4. Cover and pot roast for 1 hour, then remove lid and turn occasionally until golden and tender.
5. Remove vegetables with slotted spoon and arrange on platters and chicken pot roast. Spoon over chicken the remaining sauce and sprinkle with parsley.

source: idol_ko_sa_kusina

Ingredients:

• 1 kilo        potatoes
• 2 tsp         salt
• 2 tbsp       MAGNOLIA GOLD BUTTER, MELTED
• 2 pc           egg yolk
• 1/4 tsp      nutmeg
• 1/2 cup     Baron All Purpose Cream
• 1 cup         PUREFOODS LUNCHEON MEAT, Chopped
• 1/4 cup     Chives or spring onions, chopped
• Extra Baron All Purpose Cream for dusting
• Magnolia Gold Butter for Pan Frying

Procedure:

1. Boil potatoes until tender.  Peel off skin and mash.
   
2. Add salt, butter, egg yolk, nutmeg and flour.  Mix lightly.
   
3. Add luncheon meat and chives.  Mix to distribute evenly.
   
4. Form mixture into a log and refrigerate for at least 15 minutes.
   
5. Cut into1 inch rounds and with the back of a spoon, make slight criss-cross indentations on one side of the potato cake.  Refrigerate for another 15 minutes then pan-fry in butter.  Cook over moderate heat until golden .

source: mygreatfood.com