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NEW YEAR FAMILY MEAL

NEW YEAR FAMILY MEAL

MAIN DISH

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CANTONESE ROAST PORK
CROWN ROAST OF PORK WITH CURRY AND SAUTEED VEGETABLES
PORK RACK CRACKLING AND PERUVIAN RICE

CANTONESE ROAST PORK

Ingredients:

1/2 kg MONTEREY PORK LIEMPO

Marinade

1 pc onion, finely chopped
1/4 tbsp soy sauce
1 tbsp sugar or honey
1-1/2 tbsp chopped ginger
1 tbsp Hoisin sauce

Procedure:

  1. Preheat oven to 350°F. In a bowl, combine all marinade ingredients together. Marinate liempo for at least 2 hours.
  2. Put in a roasting pan and reserve marinade. Roast for about 1 hour, basting occasionally with marinade. Slice thinly before serving.
Makes 3 to 4 servings.

CROWN ROAST OF PORK WITH CURRY AND SAUTEED VEGETABLES

Ingredients:

2 tsp dried thyme
2 tbsp cooking oil
1 tbsp cumin
1/4 cup iodized fine salt
1 tbsp cayenne pepper
1 tsp black peppercorns, crushed
3 tbsp cooking oil
1 cup red bell peppers, seeded and cut into squares
1 cup green bell peppers, seeded and cut into squares
5 cups cooked rice
1 tsp curry powder
1 tsp nutmeg powder
1 cup coconut cream
salt to taste
3 tbsp cooking oil
12 pc cherry tomatoes
2 pc medium zucchini, cubed
5 kilo MONTEREY PORK CROWN ROAST OF PORK

Procedure:

    1. Preheat the oven at 200°F. Prepare crown roast; trim off any excess fat in the center as the rice stuffing will be placed here. In a bowl, combine oil, cumin, salt, cayenne, and peppercorns. Gently rub the marinade all over the pork, making sure all sides and corners are well coated with the marinade. Let the pork rest for about 1 hour in the refrigerator just to allow the marinade to be absorbed. Roast the pork in the preheated 200°F oven for around 2-2 ½hours or just until the pork juices becomes clear. Wrap in aluminum foil and set aside.
    2. On medium heat, sauté in a wok red and green bell peppers in oil. Add the cooked rice and mix well with the bell peppers. Add the curry powder, nutmeg, and coconut cream. Mix everything together and season with salt to taste. Set aside.
    3. In a separate sauté pan, heat oil then sauté tomatoes and zucchini. Add the thyme and season with salt to taste.
    4. To Assemble: Place the crown roast in a large serving platter. Place the rice in the center of the crown roast and simply arrange the vegetables around the sides of the roast.

Makes 8-10 servings.

PORK RACK CRACKLING AND PERUVIAN RICE

Ingredients:

1 (1.5-2 kg) pc MONTEREY PORKCHOP RACK, boiled
1 tbsp iodized rock salt
1 tbsp cracked black pepper
cooking oil for deep-frying

For Peruvian rice:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp finely crushed garlic
1/4 cup lemon juice
4 cups day-old rice
1/2 tsp oregano
1 tsp paprika
1/2 tsp thyme
1/2 cup light soy sauce
2 tbsp chopped cilantro

Procedure:

  1. Season pork with salt and pepper. Deep fry until golden brown. Set aside.
  2. For Peruvian rice, melt butter and fry garlic until light brown. Stir in rice and the rest of the ingredients. Mix well. Transfer on a dish and top with pork crackling.
Makes 10-12 servings.

NEW YEAR FAMILY MEAL

ACCOMPANIMENT

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EASY ROAST BEEF CAESAR SALAD
GRILLED CHICKEN SALAD
WALDORF SALAD

EASY ROAST BEEF CAESAR SALAD

Ingredients:

2 (120 g each) heads Romaine lettuce, washed and chopped
1-1/2 cups store-bought Caesar dressing
2 cups leftover roast beef, sliced into strips
1 cup store-bought croutons
1/2 cup grated MAGNOLIA QUESO DE BOLA

Procedure:

  1. Toss lettuce with dressing. Add beef together and croutons.
  2. Place salad in a large serving dish then top with cheese.

 Makes 3 to 4 servings.

GRILLED CHICKEN SALAD

Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS
1/2 cup olive oil
1/8 tsp iodized fine salt
1/4 tsp pepper
200 grams mixed salad greens, washed then placed in a bowl of iced water

HERB DRESSING:

3 tbsp minced garlic
1/2 cup olive oil
1/4 cup lemon juice
3 tbsp chopped basil leaves
1/2 cup Parmesan cheese

Procedure:

  1. Pound breast fillets then add olive oil, and season with salt and pepper. Grill until cooked through then set aside.
  2. For the dressing, puree garlic in a blender. Add olive oil then lemon juice in a thin stream. Puree then add basil and parmesan cheese. Blend well.
  3. Pat-dry salad greens then toss together mixed greens and chicken. Drizzle with dressing.

Makes 5 servings

Tip: Wash the salad greens with water and place in a bowl of ice. 

WALDORF SALAD

Ingredients:

2 pc (100 g) red apples
2 tbsp sugar
1/2 pc (75 g) lemon, juice squeezed (2 tbsp)
2 stalks (75 g) celery, sliced (1/2 cup)
1/2 (65 g) walnuts
1/4 cup MAGNOLIA ALL-PURPOSE CREAM, chilled then whipped
2 tbsp MAGNOLIA REAL MAYONNAISE
100 grams MAGNOLIA CHICKEN STATION BREAST FILLET, boiled and cubed (2/3 cup)
pinch iodized fine salt and pepper

Procedure:

  1. Cut apples into 1" cubes. Place in a bowl then add sugar and lemon juice.
  2. Add celery and walnuts. Toss and set aside.
  3. In another bowl, combine cream and mayonnaise. Mix well then add apple mixture and chicken breasts.
  4. Season with salt and pepper. Chill covered then serve.

Makes 4 servings.

Tip/s:
• Use red and green apples for more color
• Add pickle relish for some tanginess
• Add 1/4 cup cubed MAGNOLIA CHEDDAR CHEESE
• Use 100% mayonnaise instead of a combination of All-Purpose Cream and mayonnaise
• Coarsely chop walnuts to spread nutty flavor and texture

NEW YEAR FAMILY MEAL

DESSERT

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CHILLED MANGO CUSTARD CAKE
EASY CARROT CAKE BY CHEF HENY SISON
GOLD EDAM CHEESECAKE

CHILLED MANGO CUSTARD CAKE

Ingredients:

16 pc graham crackers
1/4 cup sweetened mango juice
1 cup fresh mango bits
1 cup fresh mango balls
1 (90 g) pack clear unflavored gulaman
1-1/2 cups water

Custard Cream

1 cup sugar
1/3 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups MAGNOLIA FULL CREAM MILK
5 pc MAGNOLIA BROWN EGGS, use egg yolks only
1/2 tsp vanilla extract
1/4 cup BAKER'S BEST MARGARINE

Procedure:

  1. Prepare custard cream by combining sugar and flour in a heavy bottomed saucepan. Mix well. While stirring, pour in milk and egg yolks. Cook over moderate heat while stirring continuously. When slightly thick, stir in vanilla and margarine. Cook until mixture is very thick. Remove from heat and let cool.
  2. To assemble, spread about 1/2 cup of cooled custard cream on an 8x8x4 inch square dish then arrange 4 pieces of graham crackers side by side. Brush graham with mango juice then spread about 1/4 cup of mango bits on top. Repeat layer sequence to make a total of 4 layers more. Finish with a last layer of custard cream then arrange mango balls on top.
  3. Meanwhile, dissolve gulaman in  water in a saucepan and bring to a boil while stirring occasionally. When gulaman is completely dissolved, remove from heat. Cool slightly and pour on top of mango balls and spread evenly. Chill for at least 3 hours before serving.

Makes 12 servings.

EASY CARROT CAKE BY CHEF HENY SISON

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp iodized fine salt
2 cups sugar
1 cup cooking oil
4 pc MAGNOLIA BROWN EGGS
4 cups grated carrots

Icing

1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
1-1/4 cups powdered sugar

Procedure:

  1. Preheat oven to 350°F. Grease and line a 9” x 3” pan. Set aside.
  2. Sift flour, baking powder, baking soda, cinnamon and salt 3 times. Set aside.
  3. Beat sugar, oil and eggs in a large bowl on low speed for about 30 seconds or until blended.
  4. Add dry ingredients. Beat on low speed for 1 minute. Stir in carrots.
  5. Bake for 40 to 45 minutes or until done. Cool completely for 1 hour.
  6. Frost top and sides of cake with cream cheese frosting. Chill until ready to serve.

CREAM CHEESE FROSTING:

  1. Beat cream cheese and butter until smooth. Gradually add in powdered sugar. Transfer to a bowl then cover and chill.

Makes 8-10 servings. 

GOLD EDAM CHEESECAKE

Ingredients:

Crust

2 cups crushed pasencia
1/4 cup raisins, roughly chopped
1/4 cup roasted cashew nuts, roughly chopped
2/3 cup MAGNOLIA GOLD BUTTER UNSALTED, melted
1/4 cup brown sugar

Filling

1 pack fresh strawberries, use whole and halved pieces
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (225 g) pack MAGNOLIA CREAM CHEESE, softened
1/4 cup sugar
1 tbsp unflavored gelatin
1/4 cup MAGNOLIA PUREFRESH MILK
2 cups grated MAGNOLIA EDAM CHEESE

Garnish

1-2 pc kiwi, sliced
1/4 cup blueberries

Procedure:

  1. Prepare crust by mixing pasencia, raisins, cashew, butter and sugar. Mix well and press onto bottom of a 9”x 2”diameter round removable bottom pan. Set aside.
  2. For filling,whip cream until double in volume or stiff peaks form. Set aside in the refrigerator.
  3. In another bowl, beat cream cheese and sugar until light and well blended.
  4. Meanwhile, dissolve gelatin in milk in a sauce pan then place over low heat until gelatin is melted. Add to cream cheese mixture while still hot. Continue beating until well blended.
  5. Fold whipped cream to cream cheese mixture. Add cheese and fold.
  6. Top prepared crust with mixture. Chill until set, about 2 hours then top with fresh fruits.

Makes 8-10 servings.

(Yield: 3 cups crust mixture & 4 cups filling)

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