How to Cook Kalderetang Pato

Kalderatang Pato

Basic Ingredients

• 1 duck
• 1/8 cups or 3 tablespoon of Soya sauce
• 3 pcs of dried lime leaves or bay leaves
• 1 red bell pepper
• 1 large onion, chopped
• 3 medium tomato
• 1 can pork and beans
• 2 tablespoon margarine
• 1 pcs Chorizo de Bilbao or Chinese sausage
• 1/2 cup cheese
• 1/2 cup sweet pickles
• 1 can of 7-up or 1/2 can of beer
• 1 can of Pepsi-cola
• salt and pepper to taste

Cooking Methods

• Blend everything together except cheese and cook in medium heat.
• Cook meat in tender,once the meat are done, add cheese and stir till melted to the sauce.
• Cover and cook for another 15-20 mins.

Duck Recipes: Duck Confit With Frisee Salad

Duck Confit With Frisee Salad

Ingredients:

For the confit

• 4 duck legs, about 2 pounds total
• 1/4 cup finely ground sea salt
• 2 cups rendered duck fat, about 1 pound
• 3 to 4 large garlic cloves, peeled
• 4 thyme sprigs

For the salad:

• 2 tablespoons minced shallots
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 4 lightly packed cups washed and trimmed frisee
• Fine sea salt and freshly ground black pepper

Cooking Procedures:
To make the confit:

• It is important to keep the ingredients for this dish free from any contamination, therefore, work on a clean surface and keep the duck and duck fat free from any ingredients other than what you are using for this recipe.
• Rub all sides of the duck legs with a generous amount of sea salt. Place in a shallow dish, cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350°F.
• Melt the duck fat in a small saucepan over medium heat. Do not let it get too hot. Pat the duck legs dry on absorbent towels and arrange in a single layer in a baking dish.
• Place the garlic and thyme between the duck legs. Pour the melted fat over. There should be enough fat to cover most of the duck.
• Cover with aluminum foil and bake for about 1 1/2 hours or until the meat recedes from the end of the leg and is easily separated from the bone when pierced with the point of a small knife. Let rest until cool.
• In the time it takes to cool, the duck will continue to cook so it is important to account for this when checking the doneness.
• Once cool, cover with plastic wrap. At this point, the duck, sealed in the fat, can remain in the refrigerator for a few weeks.

To make the salad:

• Carefully remove the duck legs from the fat. Pulling too hard may rip the meat, so a safer trick is to slightly melt the fat, then lift it out with a perforated spatula. Don't let it get too hot as the next step requires the duck to be cool.
• To remove some of the bone, place the duck leg, skin side down, on the work surface. Gently hold the meat around the thigh bone to keep it from moving, while at the same time, with the fingers of your other hand, lift the thigh bone from the meat.
• When it is separated from the meat, twist it to release from the leg bone. With the butt end of a heavy, old chef's knife or a cleaver, carefully chop away the knuckle at the end of the leg.
• In a pan large enough to hold the duck in a single layer, heat about 2 tablespoons of the duck fat over medium heat. Carefully place the duck legs, skin side down, in the hot fat.
• Let sizzle to crisp and color the skin, about 4 to 5 minutes. If it sticks to the pan, let it continue to cook. When the skin has crisped it will release. Adjust the heat as necessary to caramelize the skin to a dark and crispy golden brown.
• Carefully transfer the duck to a plate. Pour any residual fat from the pan into a salad or mixing bowl.
• Add the shallots to the pan and stir for 10 to 15 seconds. Take off the heat and add the vinegar.
• Place back on the heat and reduce by half. Swirl in the olive oil, and then pour the finished dressing into the salad bowl. Toss the frisee in the dressing and season to taste with salt and pepper.
• Place a mound of frisee on each of 4 serving plates. Lean the duck, skin side up, against the frisee. Serve immediately.

Chicken Recipes: Chicken Breast Baked In A Bag

Chicken Breast Baked In A Bag

Ingredients:

• 1 handful dried porcini
• 9 oz mixed mushroom, (field, oyster, and shiitake), torn up
• 1 large wineglass white wine
• 2 medium potato, peeled, sliced, and, cooked
• 3 large knobs of butter, (3 tbsp)
• 1 handful fresh thyme
• 2 cloves garlic, peeled, and, sliced
• olive oil
• sea salt
• freshly ground black pepper
• 2 x 7 oz skinless chicken, breasts, scored
• 1 egg, beaten

Cooking Procedures:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix the mushrooms, wine, potatoes, butter, thyme, garlic, olive oil, salt, and pepper together in a bowl; add the chicken.
• Using wide aluminium foil, make a bag by folding 1 large (about 3 feet) piece in half.
• Brush all four edges with egg wash and fold the foil in half again, creating a double thick bag with a closed end.
• Fold the side edges over twice, creating two sealed edges; and leaving one side open.
• Place mixture into the aluminium foil bag, including all the liquid, making sure you don't pierce the foil.
• Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it on to a roasting tray.
• Place the tray on a high heat on the burners for 1 minute to get the heat going, then bake in the middle of the preheated oven for 25 minutes.
• Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

Chicken Recipes: Fantastic Roasted Chicken

Fantastic Roasted Chicken

Ingredients:

• 2 lb. chicken, preferably organic
• 1 large lemon
• 8 slices prosciutto or bottle parma ham, thinly, sliced
• clove garlic, peeled, and, finely, chopped
• 2 handful fresh thyme, leaves picked, and, finely, chopped
• salt
• freshly ground black pepper
• 4 oz softened butter
• 2 lb. potato, peeled and cut in chunks
• 1 large celeriac, peeled

Cooking Procedures:

• Preheat the oven and an appropriately sized roasting tray to 425
• Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat.
• It is important to try to push your hand gently down the breast, becoming cautious not to rip the skin.
• Having a peeler, remove and chop the fragrant yellow skin from the lemon, keeping the peeled lemon to 1 side.
• Chop prosciutto and add towards the bowl using the lemon skin, garlic and thyme. Season, with salt and pepper after which mix it all in to the butter.
• Push this in to the space you have produced in between the meat and also the skin - rub and massage any that's left more than in and around the bird.
• Slash the thigh meat to allow the heat to penetrate a bit more, which makes it taste better.
• Cut the peeled lemon in half and push it into the cavity.
• Then place chicken within the hot roasting tray and roast within the preheated oven for 20 minutes.
• While the chicken is cooking, parboil the potatoes in salted water for ten minutes and drain.
• Cut the celeriac into irregular chunks about exactly the same size because the potatoes.
• Eliminate the chicken from the oven, by which the tasty butter will have melted, flavoured and cooked out from the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity from the chicken and lift it off from the tray for 20 seconds while I toss and coat the vegetables within the butter.
• Place the chicken back on leading from the vegetables and cook for about 40 minutes. Leave to stand for ten minutes.
• Once the meat and vegetables have been removed, a bit light gravy can be produced within the tray having a splash of wine and stock, a bit simmering and scraping.

Chicken Recipes: Fragrant Green Chicken Curry

Fragrant Green Chicken Curry

Ingredients:

• Green Curry Paste
• 6 bottle spring onion, washed and trimmed
• 5 medium green chili, seeded, and, finely, chopped
• 2 cloves garlic
• 1 tbsp fresh ginger, root, peeled, and, finely, chopped
• 1 tbsp coriander seeds, pounded, and, crushed
• 1/2 tsp freshly ground black pepper
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/2 handful lime leaf, torn
• 2 lemongrass, stalks, trimmed back, and, finely, chopped
• 2 good handfuls fresh basil, on the stalk
• 3 good handfuls fresh coriander, on the stalk
• 3 tbsp extra virgin olive oil
• 4 lime, zested, and, juiced

Chicken Curry:

• 4 chicken, breasts, boneless, skinless, and, cut into 5 large pieces
• 16 oz coconut milk
• 1 handful chopped pistachio nuts

Cooking Procedures:
Green Curry Paste:

• Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste.

Chicken Curry:

• Marinate the chicken in a little of the green curry paste for 30 minutes, then add a little oil and chicken pieces to a hot casserole-type pan or wok.
• Fry for 4 minutes, then add the remainder of the marinade - it will sizzle.
• Stir in the coconut milk, bring to a boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavour should have a kick but reasonably mellow - very fresh and fragrant.
• Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.

Chicken Recipes: Bangkok Chicken

Bangkok Chicken

Ingredients

2 x whole chickens, de-boned and quartered
1 tbsp Thai red curry paste
Cilantro leaves
Sliced garlic
Sliced ginger
Thai basil
Sea salt

Garnish

8 pieces grilled bok choy
1 cup peanuts, toasted and chopped
1/4 bunch Thai basil, chopped

For the Pineapple Rice

1 cup basmati rice
2 cups chicken stock
1 tsp turmeric
Sea salt, to taste
1 cup grilled pineapple chunks
2 tbsp chopped scallions
1 x egg, cooked as a plain omelet and cut into ribbons

Spicy Peanut Sauce

1 oz sesame oil
1/4 cup peeled and chopped ginger
1/4 cup peeled and chopped garlic
1 pt soy sauce
1/4 cup mirin
1/2 cup plum wine
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup honey
1 piece star anise
4 pieces kaffir lime leaves
1 stalk lemongrass, cut into 1-inch pieces
1 x red pepper, seeded and diced
1 cup peanut butter

Cooking Procedures:

• For the Bangkok Chicken
• On a clean work surface, with the chicken skin side up, gently poke a finger under the skin.
• Place a few leaves of cilantro and Thai basil under skin.
• Repeat with garlic and ginger.
• Flip pieces over and rub with Thai curry.
• Cover and reserve.

For the Pineapple Rice

• In a small saucepan bring rice, stock, turmeric and salt to a boil. Lower heat, cover and cook for 15 minutes.
• Remove from heat.
• Drain and cool to room temperature.
• In a large sauté pan over high heat, sauté rice, pineapple, and scallions for 5 minutes.
• Add egg ribbons.
• Remove from heat and keep warm.

Spicy Peanut Sauce

• In a large stock pot over high heat, heat sesame oil and add the ginger and garlic.
• Saute for 2 minutes.
• Deglaze pot with soy sauce, mirin and plum wine.
• Add remaining ingredients except peanut butter and bring a boil.
• Reduce heat to simmer and cook 1 hour.
• Remove from heat and whisk in peanut butter.
• To build the dish
• Preheat grill.
• Season chicken with salt and cook until just done, about 6 to 8 minutes per side.
• Remove and keep warm. In the centre of four large dinner plates, place chicken, 2 pieces grilled bok choy, and drizzle with peanut sauce.
• Garnish with chopped peanuts and Thai basil.

Chicken Recipes: Spiced Chicken And Shrimp Nappa Slaw

Spiced Chicken And Shrimp Nappa Slaw

Ingredients:

• 1 x head Nappa Cabbage, shredded
• 1 x carrot, cut julienne
• 2 cups daikon, cut julienne
• 2 x green onion, sliced
• 1 clove garlic, minced
• 1 tsp ginger root shredded
• 1 x Thai red chilli, sliced thin
• 1 x yellow pepper, cut julienne
• 2 Tbsps fresh mint, chopped
• 2 Tbsps fresh cilantro, chopped
• 1/2 cup crushed, toasted peanuts
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 x 7 oz roasted chicken breast, sliced thin
• 2 cups poached shrimp, peeled, deveined and sliced in half
• 1 tbsp five spice powder
• Salt and pepper to taste

Dressing:

• 1 cup rice wine vinegar
• 1/3 cup peanut oil
• 1/2 tsp sugar
• 2 Tbsps sesame oil
• Salt and pepper to taste

Cooking Procedures:

• In a large mixing bowl combine all of the salad ingredients.
• Add the dressing and toss gently.
• Check seasoning and serve.

Dressing:

Combine all ingredients for the dressing and stir until the sugar is dissolved, set aside.

Chicken Recipes: Sixteen Spice Chicken With Caramelized Mango-Garlic Sauce

Sixteen Spice Chicken With Caramelized Mango-Garlic Sauce

Ingredients:

Spice Blend:

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons kosher salt
• 1 tablespoon light brown sugar
• 1 teaspoon ground fennel seed
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1/4 teaspoon plus a pinch cayenne pepper
• 1/4 teaspoon plus a pinch chile de arbol

Caramelized Mango-Garlic Sauce:

• 3 cups home-made chicken stock
• 1 tablespoon olive oil
• Half of one red onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 ripe mango, peeled, pitted, and coarsely chopped
• 2 tablespoons light brown sugar
• Half of one head roasted garlic, cloves peeled and smashed to a paste
• 1 tablespoon chopped cilantro
• Kosher salt and freshly ground black pepper

Mango-Green Onion Salsa2 ripe mangoes, peeled, pit removed, cut into a 3/8-inch dice
Juice of 1 lime
1 to 3 teaspoons honey (depending on ripeness of mango)
2 tablespoons canola oil
2 green onions (scallions), white and light green sections, thinly sliced
2 tablespoons coarsely chopped cilantro
Kosher salt and freshly ground black pepper

Chicken:

• Four 10 ounce skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• Cilantro sprigs

Cooking Procedures:
Spice Blend:
Blend all of the spices. Set aside.


Caramelized Mango-Garlic Sauce:

• Place the stock in a medium saucepan over high heat and simmer the sauce to reduce to about 1/3 cup. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft, 6 to 8 minutes.
• Add the chopped garlic and cook for an additional minute.
• Add the mango and cook, stirring from time to time until it begins to caramelize, 2 to 3 minutes. Add the reduced stock and brown sugar.
• Cook slowly over medium-low heat until the mango is very soft, 20 to 30 minutes.
• Place the mixture in a blender and blend until smooth. Strain the mixture through a fine mesh strainer into a saucepan. Heat the sauce to a slow steady boil, whisk in the roasted garlic, and cook until the sauce is slightly thickened, 10 to15 minutes.
• Stir in the cilantro and season with salt and pepper to taste. Keep warm.

Mango-Green Onion Salsa:
Combine all ingredients in a bowl and season to taste with salt and pepper. Let sit at room temperature for 30 minutes before serving.

Chicken:

• Position a rack in the center of the oven and preheat the oven to 400°F.
• Season the chicken breasts on both sides with salt and pepper. Dredge the skin side only in the spice mixture.
• Heat the oil in an oven-proof pan large enough to hold all of the chicken comfortably in a single layer. Gently shake off any excess spice rub from the chicken and carefully place each piece, skin side down, in the hot oil.
• Do not move the chicken. Adjust the heat, as necessary, so the spices can sear and caramelize, but not burn.
• Cook until there is an almost mahogany colored glaze over the skin.
• Turn the chicken over and place the pan in the oven to cook the chicken until it is just firm to the touch or when the meat registers 165°F when a meat thermometer is inserted, 8 to 10 minutes.
• Place a chicken breast in the center of each serving plate. Spoon 2 to 3 tablespoons of the sauce around it, then spoon a small mound of the mango salsa on the chicken.
• Garnish with a sprig or two of cilantro.
• Serve immediately.