GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 9 - GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

Ingredients:

• 500G PORK MINCE
• 500G VEAL MINCE
• 2 TBS. RICOTTA
• 1 EGGS
• ¼ CUP FINELY GRATED PARMESAN CHEESE
• 2 HANDFULS OF FRESH BREAD CRUMBS
• 2 SPRIGS OF THYME
• 2 CLOVES GARLIC CLOVES, CRUSHED
• 1 TSP TOMATO PASTE
• 6 CUBES FIRM MOZZARELLA, 3CM X 3CM

TOMATO SAUCE:

• 2 TBS. OLIVE OIL
• 1 ONION, FINELY CHOPPED
• 2 CLOVES GARLIC, FINELY CHOPPED
• 3 ANCHOVY FILLETS
• 1 CHILLI FINELY CHOPPED
• 1 BAY LEAF
• 1 CAN CRUSHED TOMATOES
• ½ CUP WHITE WINE
• 2 X 700 ML TOMATO PASSATA (TOMATO PUREE)
• 6 BASIL LEAVES, TORN
• FRESHLY GROUND SALT AND PEPPER

Procedure:

• 1. TO MAKE THE SAUCE: HEAT THE OIL IN A LARGE HEAVY BASED SAUCEPAN (THAT CAN GO IN THE OVEN).
• 2. ON MEDIUM LOW HEAT, FRY THE ONION, GARLIC, ANCHOVIES AND CHILLI UNTIL SOFT. ADD THE WHITE WINE AND COOK OFF FOR 5 MINUTES. NOW ADD THE CRUSHED TOMATOES, THE PASSATA AND BAY LEAVES. SEASON WITH SALT AND PEPPER. BRING TO THE BOIL AND THEN TURN DOWN TO A LOW HEAT.
• 3. SIMMER FOR 30 MINUTES. NOW ADD THE BASIL.
• 4. PRE HEAT THE OVEN TO 200°C.

FOR THE MEATBALLS:

• 1. MIX THE VEAL AND PORK MINCE WITH RICOTTA, EGG, PARMESAN, BREAD CRUMBS, PARSLEY, THYME, TOMATO PASTE AND THE GARLIC. SEASON WITH SALT AND PEPPER. COMBINE WELL WITH YOUR HANDS.
• 2. FORM THE MIXTURE INTO LARGE BALLS (SIZE OF A TENNIS BALL). PIERCE THE MEATBALL WITH THE MOZZARELLA AND ENSURE YOU SEAL WELL WITH THE MEAT. PLACE MEATBALLS ON TO A TRAY AND BAKE IN THE OVEN AND COOK FOR 15 TO 20 MINUTES.
• 3. ONCE COOKED, ADD THE MEATBALLS TO THE SAUCE, AND PLACE BACK INTO THE OVEN AND COOK FOR ANOTHER 35 MINUTES AT 180°C.
SERVE WITH A LITTLE FRESHLY GRATED PARMESAN.

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MAGIC STUFFED ROAST CHICKEN

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 9 - MAGIC STUFFED ROAST CHICKEN

MAGIC STUFFED ROAST CHICKEN

Ingredients:

• 2 whole chickens, at least 1.3 kg each

For Brine:

• One half cup MAGGI MAGIC SARAP
• One half cup brown sugar
• One half cup white sugar
• 2 lemons, juiced
• enough water to cover chicken

For Stuffing:

• One fourth cup butter
• 2 cups diced longganisa, casings removed
• 1 cup diced bacon
• One and a half cups chopped squash
• One and a half cups chopped carrots
• One and a half cups chopped sweet potatoes
• 2 cups chopped potatoes enough water to cover vegetables
• One fourth cup maple syrup
• One fourth cup unsalted butter, softened
• 1 tbsp chopped garlic
• 1 cup chopped white onions
• One half tsp dried rosemary
• One half tsp dried thyme
• 2 8g sachets MAGGI MAGIC SARAP
• 1 tsp pepper

Procedure:

• 1. For the brine: Mix all ingredients in a non-reactive container. Ensure that chickens are submerged in water. Leave to brine inside the refrigerator for at least 12 hours.
• 2. In a sauté pan, melt butter. Add longganisa and bacon. Cook for 8-10 minutes. Set aside to cool.
• 3. In a stockpot, boil squash, carrots, sweet potatoes and potatoes in water until tender. Drain, then mash.
• 4. Combine mashed vegetables with remaining ingredients, including longganisa and bacon. Mix well and use to stuff cavity of brined chickens. Cover in foil.
• 5. Roast in a preheated 350F oven, at the bottommost rack. Remove foil after 30 minutes. Brush with MAGGI MAGIC SARAP dissolved in water every 10 minutes. Brush with butter during the last 10 minutes of roasting. Cooking time is approximately 1 hour 45 minutes.

Blurb:

Place excess stuffing in a baking dish and cover with foil. Bake alongside chicken and serve on the side. Read more...

ROASTED TURKEY WITH MAPLE MUSTARD SAUCE

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 9 - ROASTED TURKEY WITH MAPLE MUSTARD SAUCE

ROASTED TURKEY WITH MAPLE MUSTARD SAUCE

Ingredients:

• 1 WHOLE TURKEY ABOUT 5KLS.
• ¼ CUP VEGETABLE OIL

SPICE RUB:

• 1 TBSP GARLIC POWDER
• 1 TBSP SALT
• 1 TBSP CORIANDER POWDER
• ½ TBSP BLACK PEPPER

MAPLE MUSTARD SAUCE:

• 1 CUP DIJON MUSTARD
• 1 CUP MAPLE SYRUP

Procedure:

• 1. MIX GARLIC POWDER, SALT, CORIANDER, AND PEPPER TOGETHER.
• 2. LIGHTLY OIL TURKEY BREAST. RUB SPICE MIXTURE INTO TURKEY BREAST.
• 3. BAKE TURKEY BREAST IN A SHALLOW ROASTING PAN AT 325°F (160°C) UNTIL INTERNAL TEMPERATURE REACHES 170°F | 75°C (ROASTING TIME FOR A 4 TO 6 POUND TURKEY BREAST IS APPROXIMATELY 1 1/2 TO 2 1/4 HOURS; A 6 TO 8 POUND BREAST TAKES 2 1/4 TO 3 1/4 HOURS). LET TURKEY BREAST REST FOR 15 MINUTES BEFORE SLICING. SERVE WITH MAPLE MUSTARD SAUCE.
• 4. FOR MAPLE MUSTARD SAUCE: MIX TOGETHER THE DIJON MUSTARD AND MAPLE SYRUP.
MAKES 4 TO 6 SERVINGS.

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DOUBLE CHOCOLATE MOUSSE

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2 - DOUBLE CHOCOLATE MOUSSE

DOUBLE CHOCOLATE MOUSSE

Serves 8 Prep Time 30 minutes plus chilling time

For the dark chocolate mousse:

Ingredients:

• 130 grams bittersweet chocolate, chopped
• 2 tablespoons rum
• 1 tablespoon whipping cream
• 1 egg yolk
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1 tablespoon sugar
• 125 ml whipping cream

For the white chocolate mousse:

• 130 grams white chocolate, chopped
• 2 tablespoons rum
• 1 tablespoon whipping cream
• 1 egg yolk
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 1 tablespoons sugar
• 125 ml whipping cream
• chocolate shavings, for garnish (optional)

Procedure:

• 1. Make the dark chocolate mousse: In a double boiler, melt bittersweet chocolate. Add rum, cream, and egg yolk; mix until well combined. Remove from heat.
• 2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium speed until mixture becomes foamy. Increase mixer speed to high and slowly add sugar. Beat until medium peaks. Fold in melted chocolate.
• 3. In another bowl of an electric mixer fitted with the whisk attachment, beat cream until soft peaks form. Fold into chocolate-egg white mixture.
• 4. Make the white chocolate mousse: Repeat steps 1 to 3 with white chocolate and remaining ingredients.
• 5. Prepare 8 individual serving glasses. Alternately pour dark chocolate and white chocolate mixtures into the glasses to create different layers. Chill in the refrigerator for 3 hours or overnight. Garnish with chocolate shavings, if desired.

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ROLLED LASAGNA

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2 - ROLLED LASAGNA

ROLLED LASAGNA

Ingredients:

• 1LB. GROUND BEEF
• 1JAR (26 OZ.) SPAGHETTI SAUCE
• 1/4 CUP A.1. ORIGINAL STEAK SAUCE (OPTIONAL)
• 1 EGG, LIGHTLY BEATEN
• 1CUP (8 OZ.) RICOTTA CHEESE
• 1/2CUP KRAFT GRATED PARMESAN CHEESE, DIVIDED
• 9LASAGNA NOODLES, COOKED, DRAINED
• 2CUPS KRAFT SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE, DIVIDED

Procedure:

• 1. PREHEAT OVEN TO 350°F. BROWN MEAT IN SKILLET ON MEDIUM-HIGH HEAT; DRAIN.
• 2. COMBINE SPAGHETTI SAUCE AND STEAK SAUCE. REMOVE HALF OF THE SAUCE MIXTURE; STIR INTO MEAT IN SKILLET. SET REMAINING SAUCE MIXTURE ASIDE FOR LATER USE.
• 3. MIX EGG, RICOTTA CHEESE AND 1/4 CUP OF THE PARMESAN CHEESE. SPREAD EACH NOODLE WITH 2 HEAPING TABLESPOONFULS OF THE RICOTTA MIXTURE. TOP EVENLY WITH A SCANT 1/4 CUP MEAT MIXTURE AND 2 HEAPING TBSP. MOZZARELLA CHEESE.
• 4. ROLL UP EACH NOODLE, STARTING AT ONE OF THE SHORT ENDS. PLACE IN GREASED 8-INCH SQUARE BAKING DISH. POUR REMAINING SAUCE MIXTURE OVER NOODLES.
• 5. SPRINKLE WITH THE REMAINING PARMESAN AND MOZZARELLA CHEESES; COVER WITH FOIL.
• 6. BAKE 45 MIN. OR UNTIL HOT AND BUBBLY.

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MAGIC BBQ

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 9 - MAGIC BBQ

MAGIC BBQ

Ingredients:

• 3kg skinless pork kasim, thinly sliced
• 50g Maggi Magic Sarap
• ½ cup oil for brushing

Barbecue Sauce:

• 4 cloves garlic, mashed
• ¼ cup soy sauce
• ½ cup banana catsup
• ½ cup brown sugar
• 3 pcs. Red chilli, minced

Procedure:

• 1. Soak bamboo skewers in water for 1 hour.
• 2. Cut sliced pork into bite size pieces. Lightly season with MAGGI MAGIC SARAP and skew w/ barbeque sticks.
• 3. To make the barbeque sauce, mix garlic, soy sauce, catsup, sugar and chili.
• 4. Check seasoning and adjust to preference.
• 5. Preheat a clean and grill.
• 6. Brush pork with vegetable oil and grill the pork for 1minute per side.
• 7. Brush with the barbeque sauce and grill for another minute.
• 8. Serve immediately with vinegar flavored with garlic and chili.

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CAJUN CHICKEN LOLLIPOPS

Here's Idol sa Kusina Recipe for Episode 72 / Dec. 2 - CAJUN CHICKEN LOLLIPOPS

SCAJUN CHICKEN LOLLIPOPS

Ingredients:

• 12 PCS. CHICKEN WING FIRST JOINTS (ALSOCALLED "DRUMETTES")
• 1 CUP HOT PEPPER SAUCE
• VEGETABLE OIL FOR DEEP FRYING
• 8 TABLESPOONS UNSALTED BUTTER
• 2 TEASPOONS PLUS 2 TABLESPOONS CAJUN SEASONING
• 3/4 CUP ALL-PURPOSE FLOUR

Procedure:

• 1. STAND A DRUMETTE ON ITS WIDE END, AND, HOLDING THE NARROW BONE AT THE TOP, USE A PARING KNIFE TO PUSH AND SCRAPE THE SKIN AND MEAT DOWN- WARD TO EXPOSE THE BONE AND MAKE A PLUMP "LOLLIPOP" OF CHICKEN AT THE BOTTOM. REPEAT WITH THE REMAINING DRUMETTES. TOSS THE LOLLIPOPS IN 1/2 CUP OF THE HOT PEPPER SAUCE IN A NONREACTIVE BOWL (SEE COOK'S NOTE, BELOW) AND REFRIGERATE FOR 1 HOUR.
• 2. HEAT ABOUT 3 INCHES OF OIL IN A DEEP, HEAVY-BOTTOMED POT OVER MEDIUM HEAT UNTIL A DEEP-FRY THERMOMETER REGISTERS 375 DEGREES F. WHILE THE OIL HEATS, MELT THE BUTTER WITH THE REMAINING 1/2 CUP HOT SAUCE AND 2 TEASPOONS OF THE CAJUN SEASONING. STIR TO BLEND WELL AND SET THE MIX- TURE ASIDE IN A WARM SPOT.
• 3. LINE A LARGE PLATE WITH PAPER TOWELS. WHISK FLOUR WITH THE REMAINING 2 TABLESPOONS CAJUN SEASONING. FRY UNTIL GOLDEN BROWN, ABOUT 7 MINUTES. DRAIN ON PREPARED PLATE.
• 4. WHEN ALL THE LOLLIPOPS ARE COOKED, PUT THEM IN A LARGE BOWL AND TOSS THEM WITH THE WARM SPICED BUTTER. SERVE LOLLIPOPS WARM OR AT ROOM TEMPERATURE.

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DARK CHOCOLATE CRINKLES

Here's Idol sa Kusina Recipe for Episode 71 / Nov. 25 - DARK CHOCOLATE CRINKLES

DARK CHOCOLATE CRINKLES

Ingredients:

• ¼ cup black cocoa powder plus ½ cup cocoa powder
• ¾ cups vegetable oil
• 2 cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup confectioner's sugar

Procedure:

• 1. In the bowl of an electric mixer with a whisk attachment, combine cocoa, oil and sugar. Add eggs and vanilla and mix until well combined.
• 2. In a separate bowl, combine all-purpose flour, baking soda, and salt. Gradually add to the cocoa mixture and stir until just combined.
• 3. Place the mixture in the refrigerator for at least an hour or until the dough is firm before using.
• 4. Preheat oven to 350°F.
• 5. Shape the dough into ¾-inch balls and roll in the confectioner's sugar to coat completely.
• 6. Place the balls in a lightly greased cookie sheet or a cookie sheet lined with parchment paper. Arrange the balls about 2 inches apart.
• 7. Bake the cookies until puffed and cracked on the top, about 10-12 minutes. Cookies should look undone and still soft in the center. The internal heat will cook the cookies while cooling down and will keep them moist and chewy on the inside and crisp on the outside. Cool completely.

Tip:

Black cocoa powder is a type of alkalized, Dutch-processed cocoa. It is available at specialty baking supply stores like SweetCraft and Chocolate Lovers. To make the usual chocolate crinkles, just use ¾ cup cocoa powder.

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