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Fit for A King

OVEN ROASTED BACON WRAPPED BEEF TENDERLOIN

Ingredients:

3 kg whole MONTEREY BEEF TENDERLOIN, trimmed
1 tbsp iodized fine salt
1 tbsp pepper
1 tbsp paprika
1 (500 g) pack PUREFOODS CLASSIC HONEYCURED BACON
1 cup cooking oil
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED

SAUCE:

1/4 cup chopped red onions
2 tbsp cracked peppercorns
2 cup red wine (optional)
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

  1. Preheat oven 300°F.
  2. Season beef with salt, pepper and paprika then wrap bacon all over the beef. Set aside.
  3. Heat oil and butter over high heat. Brown beef on all sides. Transfer to an ovenproof tray and roast in the oven for 10 minutes (medium rare to medium). When done, cover and set aside.
  4. Using the same pan over medium heat, add onions and peppercorns. Sauté for 30 seconds. Add red wine and reduce in half. Turn off heat and add butter 1 tbsp at a time by swirling. Set aside.
  5. Transfer cooked beef on a chopping board with sauce on the side. Slice beef just before serving and pour sauce on top.

Makes 4-5 servings.

Tip/s: Serve with choice of rice, baked potatoes, pasta or salad.

PIRI PIRI (PERI PERI) CHICKEN

Ingredients:

1 (1.2 kg) pc MAGNOLIA FREE RANGE CHICKEN

Marinade:

1/4 cup paprika
1/2 tsp chili powder
1 clove garlic, finely chopped
1/2 (0.5 g) tsp chopped fresh oregano
1/2 (0.5 g) tsp chopped fresh thyme
1/4 cup olive oil
1/2 (75 g) pc lemon, juice squeezed (2 tbsp)
1 tsp iodized fine salt
1/2 tsp pepper

Basting Sauce:

1/4 cup olive oil
5 pc dried chilies
1 head garlic, peeled

Piri Piri Sauce:

1/2 cup olive oil
2 (104 g) heads garlic, chopped
8 pc dried chilies, chopped
2 (2.2 g) tsp finely chopped fresh oregano
1/2 tbsp sweet paprika powder
1/4 cup red wine vinegar
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

  1. Cut the backbone of the chicken and cut small slits on the chicken breasts, legs and thighs.
  2. Combine ingredients for marinade in a bowl. Mix well until it forms a paste. Rub all over chicken. Cover and chill to for at least 3 hours.
  3. For the basting sauce, combine olive oil, chilies and garlic in a small saucepan. Cook over low heat for about 5 minutes. Set aside.
  4. For the Piri Piri Sauce, heat olive oil in saucepan. Sauté garlic then add chilies, oregano, paprika powder and red wine vinegar. Season with salt and pepper. Adjust taste as needed. Simmer for 3-5 minutes. Let cool then transfer into a blender. Puree until smooth. Set aside.
  5. Grill chicken while continually basting with sauce until cooked. Serve chicken with sauce on the side.

Makes 6 servings.  

PATA TIM

Ingredients:

1 (1.2 kg) pc MONTEREY PORK PATA FRONT
3/4 cup light soy sauce
2 pc star anise
1/4 cup sugar
1/3 cup sherry or cooking wine
1 tbsp pepper
8 pc shiitake mushrooms
2 bundles bok choy

Procedure:

  1. Combine all ingredients in a stockpot except bok choy. Cook covered over high heat until mixture comes to a boil.
  2. Lower heat to simmering and continue to cook until pata is fork tender, about 45 minutes. Add water if necessary. Adjust seasonings as needed. Add bok choy and cook for 1 more minute or just until vegetable brightens in color.

Makes 6 servings.

CHORIZO AND GAMBAS AL AJILLO

Ingredients:

1/3 cup olive oil
3 pc PUREFOODS CHORIZO BILBAO STYLE , finely chopped
1 head garlic, finely chopped
1 tbsp Spanish paprika
1/2 kg shrimps, peeled and deveined
1/4 tsp iodized fine salt
1/8 tsp pepper
1 tbsp chopped parsley
1 pc lemon wedge (optional)

Procedure:

  1. Add oil and stir fry chorizo and garlic in a pan. Cook over medium high heat until garlic starts to turn golden brown around the edges.
  2. Add Spanish paprika, and stir to combine. Add the shrimps and season with salt and pepper. Sauté until the shrimps are cooked (about 2-3 minutes).
  3. Remove the pan from the heat and sprinkle with the parsley. Serve with a wedge of lemon.
Makes 4 servings
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