Bread Crumbs: Ham and Cheese Empanadas

Ham and Cheese Empanadas

Ingredients:

Filo pastry
8 pcs Ham of your choice (chopped)
1/4 cup red and white cheddar cheese
1/4 cup mozzarella cheese
1 tbsp fresh parsley (chopped)
1/4 cup cream
Salt and Pepper
1 egg for the egg wash (beaten)


Directions:

1. Pre-heat the oven to 180°C.  Combine the ham, cheese and parsley.

2. Pour in the cream.

3. Cut your pasty into your preferred size.  Place the filling in the centre.

4. Seal the sides with a little egg yolk.

5. Crimp the sides or Press down with a fork.  Place on top of a baking tray lined with baking paper.
Brush with the egg wash.  Bake for about 20-25 minutes until golden brown and flaky.

6. Serve with a Spinach dip.  Plate and Enjoy! :)

Cluck Cluck: Roasted Whole Chicken

Stuffed Roasted Chicken

Ingredients:

1 whole large chicken

1 tbsp fresh thyme leaves

1 tbsp fresh spring onions (finely chopped)

1/4 tsp paprika

1/4 tsp dried oregano

1/4 tsp dried parsley

1/4 tsp dried basil

2 tbsp butter (softened)

1 lemon

Directions:

1. Preheat the oven to 230°C 450°F.  Prepare the herb butter rub by combining the butter and the fresh herbs.

2. Combine the dried spices and rub the chicken with it.  Chill in the fridge for about 15 minutes.

3. Rub the chicken with the herb butter and place on a sheet tray.  I lined it with an aluminum foil for easy clean-up.
Place a few fresh herbs on the tray and place the chicken on top.  Add lemon wedges on the side.

4. Roast for about 50 mins to 1 hour.

5. Remove from the oven and let rest for about 10 minutes.

6. Plate and Enjoy! :)

All About Pasta: Siomai Sotanghon Soup

Siomai Sotanghon Soup

Ingredients:
1 tbsp cooking oil
1 medium carrot (sliced thinly into 1 inch pieces)
1 medium onion (chopped)
1 tbsp garlic (minced)
1 tbsp garlic (fried until crispy) - optional
1 small ginger (sliced thinly)
2 tbsp fresh onion leaves (chopped)
1 litre water/ chicken stock
1 packet sotanghon
Saffron (optional)
Salt and Pepper
Siomai
Calamansi (optional)


Directions:

1. Soak the sotanghon in warm water and set aside.  Heat the oil in a pot and cook the garlic, ginger, onions and carrots for about 3 minutes.
Note: I used a large pan here, but if you want more of a soupy dish, better use a pot.

2. Add half the water/ chicken stock then place the siomai pieces.

3. Add the rest of the water/ chicken stock.  Cover and let simmer for about 5-8 minutes.

4. Remove the noodles from the water and add them in.  Season to taste.  If you used chicken stock, you may not need to add a lot of salt.

5. Stir gently and add the onion leaves and saffron.  Simmer for about 10 minutes or until the noodles are cooked.  The noodles will soak up the stock so you can add more water or stock as you like.

6. Top with fried garlic for extra yumminess.  Plate and Enjoy! :)

Oink Oink!: Porchetta

Porchetta

Ingredients:

Pork belly (butterflied)
1/4 cup fresh parsley (chopped)
2 tbsp fresh sage leaves (chopped)
2 tbsp fresh thyme leaves
2 tbsp fresh onion leaves
2 tbsp garlic (minced)
2 tsp fennel seeds (crushed)
Zest of 1 orange
Olive oil
Salt and Pepper


Directions:

1. Combine all the ingredients for the stuffing.

2. I've asked the butcher to butterfly the pork belly so there's more surface area for rolling.  If not, you can just do it yourself with a sharp knife, cut crosswise but not all the way.

3. Lightly score and season the pork belly with salt, pepper and olive oil.

4. Place the stuffing on top of the pork.

5. Roll and tie.  Refrigerate for 24 hours.

6. Roast in the oven at 250°C for 15 minutes then lower the temperature to 120°C for about an hour.
Internal room temperature of 63°C.

7. Let rest for about 10 minutes.  Plate and Enjoy! :)