Kinox Enticing Dishes

Bacon and Prawn Bruschetta

Ingredients:

-large prawns 10pcs (peeled and deveined but leave the tail and head on)
-bacon 10 slices
-baguette slices 10pcs toasted
-5 cloves garlic sliced and sautéed in olive oil
-asparagus spears 10pcs
-tomato slices 10pcs
-salt and pepper
-chopped parsley

Procedure:

Wrap the bacon generously around the prawns and asparagus. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon is firmly fixed. Season sat and pepper and drizzle with the garlic olive oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the bacon crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Place the tomato slices and prawns on the toasted baguette slices then drizzle with more garlic olive oil. Top with parsley and serve with lemon wedges.

Quick Chicken Parmesan

Ingredients:

4 Chicken Breast Fillet
8 slices mozzarella cheese
1 can diced or crushed tomato
Parmesan cheese
1 medium onion, thinly sliced
2 Tablespoons olive oil
2 Garlic cloves, crushedFresh basil

Salt and pepper

Procedure:

1. In a large frying pan, heat oil over medium high heat, season then gently brown the chicken , turning once, (about 3 to 4 minutes each side) remove from pan and add crushed garlic, and onions to hot oil. Cook for about 1 minute, add the canned tomatoes, and mix in some beer or white wine.

2. Return chicken to pan, and spoon the sauce over the chicken. Top each chicken with basil leaves and slices of cheese. Cover and simmer until the cheese melts. Sprinkle top with parmesan cheese and basil leaves. Serve with bread, pasta or rice.

Roman fried Potatoes (Patate Fritte Alla Romanesca)

Ingredients:

500g large potatoes
2 cups oil for frying
Salt
Pepper
Garlic powder
Italian herb mix (basil, oregano, marjoram, etc.)

Procedure:

Peel and dice the potatoes (1/2-inch squares), and let them sit in cold salted water for an hour. Dry them well and heat the oil and lard; when a bread cube tossed in begins to brown immediately, remove it and add the potatoes.

Fry, stirring the potatoes about gently to keep them from sticking to the sides of the pan, and when they're golden remove them and set them to drain for a couple of minutes on absorbent paper. Transfer them to a serving dish, dust them with salt, pepper, garlic powder and Italian herbs before serving.

Rice with Sesame Seeds with Chicken Tika and Cauliflower Soup

Rice with Sesame Seeds - Til Bhath (South India)

Ingredients:

2 cups long grain rice
4 cups chicken stock
2 tbsp chopped spring onions/chives
3 cloves garlic minced
3 tbsp canola oil
2 teaspoons salt/fish sauce
2 tablespoons sesame oil
1 teaspoon ground mustard seeds
1 tbsp curry powder
1 cup sesame seeds
Lemon juice to taste

Procedure:

-Saute the onions, garlic, sesame seeds and rice with canola oil and sesame oil in a saucepot. Season with the spices and salt/patis.

-Add in the chicken stock, lemon juice and spring onions then cover it. Let the rice cook for 15-20 minutes. Serve as a side dish to vegetable/seafood/meat dishes.

Chicken Tikka

Ingredients:

500g boneless, skinless chicken breast
salt to taste
1 teaspoon red chili powder
1 teaspoon ground coriander
1 tsp ground cumin
2 tablespoon lime juice
2 each garlic cloves, crushed
1 x ginger, fresh, grated
½ cup olive oil
2/3 cup plain yogurtlime slices, to garnish
Fresh tomatoes sliced
Zucchini sliced
Eggplant sliced

Procedure:
1) Dice the chicken into 3/4-ich cubes. Thread onto short skewers.
2) Put skewered chicken into a shallow non-metal dish.
3) In a small bowl, mix together yogurt, gingerroot, garlic, chili powder, corriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
4) Season vegetables with salt, pepper, cumin and olive oil.
5) Heat grill. Place skewered chicken and vegetables on the grill and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.

Gobhi Shorba (Cauliflower Soup)

Ingredients:
1 cup heavy cream
10 cashews finely chopped
1 medium onion chopped
3 cloves garlic
1 tbsp. butter
3-4 cups chicken stock
250g cauliflower flowerets cut into cubes
1 tsp. sugarsalt/fish sauce to tastefreshly
ground pepper to taste
¼ tsp turmerica pinch of ground cumin as the garnish
Coriander leaves
Canola oil 2 tbsp

Procedure:

1. Sauté the cauliflower, onions, garlic and season with salt/patis, sugar, pepper, turmeric and cumin. Then add in the chicken stock.
2. Using a blender/hand mixer, whiz the mixture until smooth.
3. Return to the heat and simmer and whisk in the butter until melted and well incorporated.
4. Serve immediately garnished with coriander leaves and cumin.

CAPTIVATING AND EXOTIC DISHES TO TRY AT HOME

Life becomes more adventurous when trying out the mysterious – add a little flavor and excitement to any meal with these recipes and take a step toward a greater culinary journey. Kinox brings you Chef Niño’s approved recipes that will add spice to any dinner table, starting with the dalandan chicken salad to immediately put guests in the right mood with its light and citrus zest. But get ready for the oohs and ahhs with Creole flavored coconut tempura shrimps with mango, lychee, and tomato chutney served side-by-side with a fusion of Pinoy-Mediterranean fettuccine with longganisa clam sauce. Seduce the taste buds with these wonderful recipes and get that heady delight of capturing your guests with these enticing dishes.

FETTUCCINE WITH LONGGANISA CLAM SAUCE

Ingredients:

500g uncooked fettuccini noodles
1 cup sliced vigan longganisa

1/2 cup olive oil

1 cup diced onion

2 tablespoons minced garlic
1 large bell pepper diced

1 teaspoon crushed red pepper flakes

1 cup beer

1 can diced tomatoes

2 pounds littleneck clams, scrubbed clean and picked over

3 tablespoons chopped fresh parsley leaves
Parmesan cheese

Procedure:

Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.

Begin making the sauce while the pasta is cooking.

Set a large 14-inch saute pan over medium-high heat.

Add the olive oil to the pan and the longganisa, add the onions and saute until lightly caramelized and translucent, about 3 minutes.

Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.

Add the beer, stir to combine well, and cook until the beer has reduced to half. Add the diced tomatoes and the clams then cover and simmer until the clams open. Toss in the noodles. Top with chopped parsley and parmesan cheese before serving.

COCONUT TEMPURA SHRIMPS MANGO, LYCHEE and TOMATO CHUTNEY

Tempura ingredients:

2/3 cup of flour
1/2 cup cornstarch
1 large egg, beaten
2tbsp coconut cream
1 cup dessicated coconut
1 cup ice-cold soda water/beer
Salt
1 pound large shrimp, peeled, deveined and tail on Creole seasoning (Essence),
recipe follows
2 pcs saging na saba
1 recipe of mango chutney
1 tablespoon cilantro, finely chopped

Procedure:

Preheat the fryer. In a medium sized mixing bowl, combine the flour, cornstarch, egg, coconut and soda water.

Mix well to make a smooth batter. Season with salt. Season the shrimp with Creole seasoning. Holding the tail of the shrimp, dip in the batter, coating completely and shaking off the excess.

Fry the shrimp in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with Creole seasoning. Peel the bananas. Slice the bananas thinly, lengthwise.

Fry the bananas until golden brown. Remove and drain on paper towels. Season with Creole seasoning. Mound some of the Mango Chutney in the center of each plate. Lay the shrimp around the chutney. Garnish with fried bananas, litchee fruit and cilantro.


Chutney ingredients:

1 tablespoon butter
1/2 cup chopped red onions
1 pc ripe red tomato chopped
Pinch of salt
1 ½ cups small diced mango
1 ½ cups chopped lychees
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Procedure:

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

CURRIED COCONUT CHICKEN RICE IN BANGUS PARCELS WITH CRAB ROE SAUCE

Ingredients:

-500g chicken legs and thigh
-400g uncooked long grain rice
-1 cup coconut cream
-3-4cups chicken stock
-1 medium onion
-1 tbsp sliced ginger
-1tbsp chopped garlic
-finger or red chilis chopped to taste
-1 medium red bell pepper sliced
-1 bunch wansuy chopped
-1 tsp yellow curry powder
-patis to taste
-pepper to taste
-1/3 cup canola oil

Procedure:

-Heat the oil in a pan then sear the chicken pieces. Once slightly browned, set them aside. In the same pan, sauté the onions, ginger, garlic, bell peppers and chilis. Add the curry powder, pepper and patis then mix in the rice and make sure all the grains are well coated.
-pour the chicken stock and coconut cream in. Bring it to a boil then turn the heat down and simmer covered until the liquid level almost reaches the rice ao until the rice is half cooked then put the chicken pieces back in the pot, sticking them into the rice. Cover and simmer until everything is cooked through.
-top with chopped wansuy and drizzle with coconut cream or extra virgin coconut oil before serving.

Bangus Parcels with Crab Roe Sauce

Ingredients:
500g boneless Bangus trimmed and cut into 5 rectangles
1/2 Cup Green Mangoes sliced
¼ Cup Onions Chopped
½ Cup red Tomatoes Chopped
1/4 cup Patis
Salt and Pepper
Banana Leaves for wrapping

*Crab Roe Sauce
1 cup taba ng talangka
5 cloves garlic minced
1 small red onion minced
2 tbsp kalamansi juice
1 red chili minced
½ cup heavy cream
3 tbsp Canola oil
Chopped spring onions for garnish

Procedure:
- Season bangus fillet with salt and pepper then wrap it in banana leaves and fasten with tooth picks together with mangoes, onion, tomatoes and season with patis.
- Bake in 350’ oven, or steam or grill or pan grill for about 10-15 minutes.
- While the fish are cooking, sauté the onions, garlic, chili and crab roe. Season with kalamansi juice. Remove from heat before whisking in the cream.
- Serve with crab roe sauce and the chicken rice.