January Recipes

Method 1.) Cook the olive oil, onion and garlic for 5 minutes 2.) Add the rest of the vegetables and cook for a further 5 minutes 3.) Add the stock and Bayleaf, cover and simmer for 30 mins 4.) Once cooked blend in a food processor 5.) Reheat before serving Prepared by Chef Neil DISH CATEGORY: STARTER Carrot and Parsnip Soup COUNTRY OF ORIGIN Ingredients Glug of Olive Oil 3 chopped parsnips 2 chopped onions 4 chopped carrots 1 chopped potato 1 clove of Garlic 1 Bay leaf Pinch of salt 2 pints of vegetable stock

COUNTRY OF ORIGIN Method 1. Combine lemon juice and shrimp and marinade for 30 minutes. 2. Pour cooking oil in a wok or frying pan then apply heat. 3. When the oil is hot enough, put-in the garlic and cook until the color turns light brown. 4. Add the onions and red bell pepper then cook until the texture softens. 5. Put-in the shrimps and cook for 2 minutes. 6. Add the cooking rice wine, salt, and pepper then cook for another minute. 7. Add the tomato sauce and stir. Cook for 2 minutes. 8. Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside. 9. Heat a sizzling plate and transfer the shrimp along with the other ingredients. 10. Top with sliced green chilies and serve. 11. Share and enjoy! Prepared by Chef Neil DISH CATEGORY: STARTER Ingredients 1 lb shrimp peeled and deveined 2 tablespoons garlic minced 1/4 cup lemon juice 1/2 cup green chili sliced diagonally 1 cup red bell pepper chopped 1/4 cup cooking oil or olive oil 1 medium-sized onion quartered 2 tablespoons cooking rice wine 1/4 cup tomato sauce 2 tablespoons chili sauce Salt and pepper to taste Gambas

GUEST CHEF: Poochie About the Chef Poochie graduated from First Gourmet Academy in Manila and went on to open her own restaurant in Puerto Princesa, Palawan, which became wellknown as one of the few venues in the area serving high-quality international dishes. She later set up a boutique cooking school introducing tourists to Filipino, Thai, and Taiwanese cuisine, although this project was brought to an abrupt halt in 2020 due to COV 19. She is responsible for training The British Kabayan how to cook Pinoy food and he buys his dinner from her when he is too lazy to cook! Poochie still lives in Puerto Princesa and enjoys baking, drinking coffee, and growing eggplants. Chef Adverts You can order meals from Poochies kitchen daily- delivery service available at extra charge. Call 0917 1887819

Method 1.) Sear the chicken until golden-brown. 2.) Add the ginger, onion, and garlic and continue to cook medium heat until the onions are translucent. 3.) Add the soy sauce, bay leaf, peppercorns and a splash of water (1-2tbsp). 4.) Cover and simmer on low heat for 10 minutes. 5.) Add the vinegar, without stirring, then pour in the coconut milk. 6.) Simmer, uncovered, for a further 20 minutes, or until the meat is cooked through and tender. 7.) Taste and adjust seasoning as necessary. Cooked by Chef Poochie DISH CATEGORY: MAIN DISH Ginataang Adobo COUNTRY OF ORIGIN Ingredients ½ kg chicken pieces (or pork) 1 medium onion, peeled and sliced 6 cloves of crushed garlic 6 slices of ginger 3 bay leaves 1 teaspoon peppercorns 2tsp cane vinegar 250ml (1 cup) coconut milk 60ml soy sauce.

Method 1.) Heat the Olive oil and cook the shallots and garlic until translucent them add leeks and cook for a minute before adding the mushrooms- cook on high heat for 10 minutes then add the spinach and salt & Pepper. 2.) Preheat the oven to 190 degrees C and on a wellfloured worktop roll the pastry into a 21 x 16-inch rectangle then cut into 4 pieces each about 7 x 8 inches. Season the salmon on all sides and place one fillet on each piece of pastry. Cover the Salmon with the stuffing and then seal with the pastry using egg wash to fasten the edges. Place on a parchment lined bake sheet with the seam downwards. 3.) Brush the tops of the pastry parcels with egg wash and the n score the top with a knife and bake until the pastry is golden brown (40 minutes) and serve Cooked by Chef Neil DISH CATEGORY: MAIN DISH Salmon Wellington COUNTRY OF ORIGIN Ingredients For the stuffing 4 Tbsp olive oil 1kg button mushrooms, extremely 4 tsp garlic minced finely chopped without the stems 2 shallots, finely chopped Thyme 1 cup leek, thinly sliced 1.5 cups baby spinach Dill Salt and pepper to taste For the Wellington 4 skinless Salmon Fillets Puff pastry, thawed but use cd straight from the fridge Egg wash Salt and pepper to taste

GUEST CHEF: Jam Fernandez About the Chef Chef Jam is a professional pastry who chef worked in the hospitality industry for more than 15 years and is currently living in Austria. He loves to travel and documents culture and cuisine of different countries by video vlogging through Sweetchefjam. Chef Jam is the founding Chairman of El Nido Friends for HOPE Incorporated helping less fortunate school children to go to school and to learn by reading books. Watch my vlogs on the link below: https://www.youtube.com/channel/UCKHdjubm9LF2DNo1oaIGH6g Chef Adverts

2 egg yolks 100 g powdered sugar 1 vanilla bean

GUEST CHEF: Arnel Almadrones About the Chef Chef Arnel is Company Owner of Senordamla Restaurant at the Microtel in Puerto Princesa, Palawan. He is also Executive chef at Senordamla Gourmet restaurant & Catering Services providing outside catering or many VIP functions across the city. Senordamla recently won the Gawad Turismo award for OUTSTANDING COMMUNITY SERVICE and last year he was asked to cook for former VP Leni Robredo and her party when they were campaigning in Puerto Princesa. The British Kabayan regularly eats at Senordamla and the food and service are always outstanding. Chef Adverts

Method 1.) In a bowl, mix the butter until creamy. Add sugar the sugar and beat about 2mins. 2.) Add the eggs, condensed milk and cream, beat until incorporated. 3.) Fold in all remaining ingredients. 4.) Transfer the mixture in pastry bag and pipe into small sized macaroon pan lined with colored paper cups. 5.) Baked in preheated 330 degree F/ 166 degree C oven, for 25 to 30 minutes. Cooked by Chef Arnel DISH CATEGORY: DESSERT Pinoy Coconut Macaroons COUNTRY OF ORIGIN Ingredients 80grams Softened Butter 50grams white sugar 2pcs large eggs 1can condensed milk 65grams All-purpose cream ¼ teas salt ¼ teas Baking powder 65grams All-purpose flour 145grams Dessicated coconut