Blog posts tagged with 'recipes'

 

Recipe courtesy of The Butchery

Ingredients
4 pieces classic fennel sausage
1 head of garlic, slivered
1 cup mixed forest mushrooms
1 tbsp olive oil
Salt, pepper to taste
Directions
Cut the sausages into 1-inch round slices. Heat olive oil in a frying pan. Fry the garlic until lightly brown, and add the sausages until browned, about 5-10 minutes. Add the mushrooms and cook for another 3-5 minutes, until the water from the mushrooms evaporates. Serve immediately.
If you prefer to enjoy your sausages the simple way: Cook with a bit of olive oil on low-medium heat covered. Turn every 1-2 mins to brown evenly and cook for 10-12 mins. Let rest for a minute after cooking et voilà you have a succulent fresh sausage before you.

Lamb Adobo

This is one of my youngest son's favorite dishes. The classic Filipino dish with a twist, and all you have to do is use a different protein! Enjoy adobo in a new way by using lamb.

Ingredients

1 pack Gerald lamb cubes
3-4 cloves garlic, chopped
1 small onion, chopped
2 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free version)
2 tbsp vinegar
1 tbsp brown sugar

Directions

Sauté lamb cubes in olive oil with garlic and onions until brown.

Add 2 cups water and let it simmer on low heat, until meat is tender, about 45 minutes.

Add soy sauce, vinegar and sugar, and a pinch of salt and pepper. Let it simmer for about 5 mins until sauce slightly thickens.

Serve with freshly cooked rice.

Spaghetti with Scallops and Mussels

 

There’s no need to go to an Italian restaurant to enjoy this classic pasta dish. You can prepare it in minutes with the convenience of the frozen seafood available on Gerald.ph.

Ingredients
500g Spaghetti pasta (or Linguine pasta)
1/2 cup reserved pasta water
1 pack scallops (roe off)
1/2 pack mussels (shell off)
3/4 cup dry white wine
1/4 cup frozen chopped parsley
2-3 tbs garlic herb butter
4 cloves garlic, chopped
2-3 tbs. flour
2 tbs. olive oil
Salt and fresh ground pepper to taste
Directions
1.In a large pot, cook pasta until al dente or tender to the bite. Drain and set aside some pasta water.
2. Lightly dredge each scallop in a bowl full of flour and season with a bit of salt and pepper. Shake off the excess. In a skillet over medium-high heat, add olive oil and half of the garlic herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes.
3. Add chopped garlic into the skillet and saute for 30-40 seconds - do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add mussels and cover for 3-4 minutes. Stir.
4. Add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Voila, a delightful pasta dish!

I first prepared this rack of lamb recipe only because I couldn’t find mint jelly to serve with lamb for a dinner party once. The key is to season the lamb with enough flavor that you don’t need any sauce. It only takes a few minutes to prepare, using ingredients that are already in your pantry.

Ingredients
1 rack of lamb
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp vegetable oil
2 tbsp Dijon mustard
1 garlic clove, minced
1/4 cup seasoned breadcrumbs
1 tbsp grated parmesan
to prepare the beans:
1/2 pack extra fine green beans (unthawed)
1/2 tbsp butter
1 garlic clove, crushed
salt to taste
Directions
Season rack of lamb with salt and pepper on all sides. Heat medium-sized skillet and add oil until almost smoking and sear the lamb on both sides until it reaches a nice brown color, about 6 minutes.
Set the lamb on a plate and let cool slightly.
Preheat oven to 450 deg F.
Combine the mustard and garlic and spread mixture all over the lamb. Combine the breadcrumbs and cheese and press onto the mustard to create a crust on the lamb.
Place the lamb on a baking sheet and cook for 12 to 15 minutes. Let rest for 5-10 minutes.
Prepare the beans while the lamb is cooking or resting. Melt the butter in a skillet over medium heat, and add the beans and garlic and cook until the beans begin to thaw. Season with salt and cook and stir until the beans are lightly browned, about 5 to 10 minutes.
Carve the lamb into individual chops to serve with a helping of the sautéed green beans and red wine.

Duck Terrine

Terrines seem intimidating but are actually easy to do. What I love about this rustic style recipe is the mix of intense flavors of the meat. Adding to that, the contrast in texture with the creaminess of the duck liver. All in harmony in a single bite with the perfect French bread.
Bon appetit!

Ingredients
2 pieces Gerald duck breast (1 pack approx 600g)
2 pieces Gerald duck leg
1 pack Gerald whole duck liver ( approx 450g)
500g ground pork
2 tbsp cognac or brandy
3 shallots chopped
1 garlic clove minced
20 g salt
5 g pepper
2 -3 whole laurel leaves for topping
Directions
1. Heat oven to 160C.Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins.Take out duck breast and discard the duck skin .Pour the duck fat into a bowl to cool. Cut the cooked duck meat in cubes 2-3cm.
2. Take out the bones from duck legs. In a food processor, blend duck breast and meat from duck legs in batches to a coarse texture, then tip into a large bowl. Add into the large bowl ground pork, shallots,garlic,cognac,salt and pepper. Mix together thoroughly.
3. Devein the duck liver.
4. Spread the cooled duck fat on the bottom and sides of a terrine mold or loaf pan.Pour in some meat mixture. Add in the duck liver. Cover with the rest of the meat mixture. Press down to make it compact. Top with laurel leaves. Cover with tin foil.
5. Bake in oven at 180C for 1hr and 30 mins removing foil in the last 15 mins to brown the top. Cool completely, then wrap in fresh foil and chill. For the best flavour, let the terrine chill and mature for at least 2 days before eating.

Skate Wings in Black Butter

Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.

This classic dish has a misleading name as the butter should turn caramel brown rather than black. It's inspired from the French recipe, sole meunière, making use of only a handful of ingredients but with divine results. Let's get cooking!
Ingredients for 4 servings
450g Gerald skate wings (half-pack)
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
Directions
1. Defrost and soak skate in water for at least 2 minutes. Dry thoroughly with kitchen towel. Set aside.
2. Mix flour, salt and pepper in a shallow dish. Dredge the skate in the flour mixture. Shake to remove any excess flour.
3. Melt 4 tbsp of butter in a large skillet on medium heat. Cook skate for 2-3 minutes on each side or until meat turns white and firm and skin is golden. Transfer on a serving plate and keep warm.
4. Add the rest of the butter in the same skillet. On medium heat, cook until butter turns caramel brown and smells nutty. Be careful not to let it burn. Quickly stir in the capers, lemon juice and parsley then turn off heat.
5. Pour the butter over skate and serve immediately.

Risotto is one of the most popular comfort food in Italy. It's versatile and flexible as it can be prepared with any ingredient. Keep in mind that the secret to Italian cooking is to use quality ingredients. It's reminiscent of the wonderful risotto dish I had during a long drive from Paris to Venice. It was also where I was told that we are not supposed to mix cheese and fish in risotto or pasta dish.

For seafood lovers, here's a recipe you can prepare as an accompaniment to a hearty fare, or you can make it the main course of a meal. Buon appetito!
Ingredients
1 pack mixed seafood
400g risotto rice (arborio or carnaroli rice)
2 shallots, finely chopped
2 cloves garlic,chopped
6 tbsp White wine
5 tbsp extra virgin olive oil
1 liter fish or vegetable broth
2 tbsp freshly squeezed lemon juice
2 tbsp butter
Sea salt and freshly ground pepper to taste
2 tbsp parsley, chopped
Steps
Prepare seafood mix by defrosting and patting dry with kitchen paper towel.
Before cooking the risotto, bring broth to a boil then turn the flame to the lowest setting possible just to keep it warm. Using cool liquid would stop the risotto from cooking.
Sautée garlic in olive oil. Turn heat to medium and add seafood mix. Stir and cook for no more than 2-3 minutes. This is to flavor the olive oil. Quickly remove seafood with a slotted spoon leaving all flavored oil on the pan. Place seafood mix in a bowl and cover with foil. Set aside.
Using the same pan with flavored oil, on medium heat, add chopped shallot and cook for 3 minutes or until soft. Add rice and stir for 2-3 minutes to coat rice. This seals the rice to maintain its chewy quality. Once the grains are translucent add white wine, keep stirring and let wine evaporate.
Here comes the tricky part, as this is the secret to the creaminess of risotto. Add the broth gradually by adding a ladleful of broth at a time. Stir using a wooden spoon. Never let the risotto dry out and do not cover the pot. When broth is absorbed, add a ladle of broth again and then stir gently. keep going for about 13-15 minutes. Season with salt and pepper to taste.
Add seafood mix and it is almost done. Continue stirring for 3-5 minutes until rice is cooked al dente ( tender on the outside but firm to the bite in the center). If broth is absorbed during this time, add broth gradually half a ladle at a time as we don't want risotto to be watery but should still flow a little when served.
As a final touch, stir in butter and squeeze in lemon juice.
Sprinkle with parsley before serving.

 

My kitchen cannot go without a stock of salmon fillet on hand. It's versatile as it can be prepared in many different ways and takes little time to prepare. I have made it a regular treat for my family as it is not only pleasing to the palate but an easy way to get some heart healthy omega 3 fatty acid into our diet, as well. Bon appétit !

Recipe
1 pack Gerald salmon fillet
6 tbsp teriyaki sauce
200 g Gerald frozen zucchini
100g Gerald frozen onions
2 cloves garlic minced
3 tbsp olive oil
Toasted sesame seeds
Sprig of onion leaves chopped( optional)
Marinate salmon fillet with teriyaki sauce for at least 20 minutes.
Heat 2 tbsp olive oil in a pan. Saute onions , garlic and zucchini for 3-4 minutes or until lightly browned. Stir in 1 tbsp teriyaki sauce. Set aside.
Drain salmon fillet and discard marinate. In a skillet, sear salmon fillet for 5 minutes on each side on medium heat.
For plating, place sautéed zucchini in a platter. Top with salmon fillet. Sprinkle with sesame seeds and chopped onion leaves.

scallops

Scallops are a perfect summer food, but perfect at any time of the year, too! They are light, creamy in texture, and the roe gives a rich flavor. Most instances, it is prepared with heavy cream and butter, which are too heavy to digest. I am sharing here my favorite dairy free cream sauce, which is simple enough, but nevertheless has an elegant restaurant feel to it.

Ingredients (serves 4)

Scallops roe on 1 pack scallops, roe on (454g)
2 tbsp olive oil
4 tbsp cornstarch or potato starch
Salt and pepper
Cashew Cream Sauce
3/4 cup roasted cashew nuts
1 1/2 clove garlic, minced
3 tbsp extra virgin olive oil
3/4 cup water
1 tbsp mixed aromatic herbs for fish
Salt and pepper to taste
Soak cashew nuts in hot water for at least 2 hours to soften. Drain and rinse. Place in a blender together with garlic, extra virgin olive oil, water, herbs, salt and pepper. Purée until smooth. Pour in a pan on low heat for 2-3 minutes or until sauce thickens. Set aside.

Set a pan over high heat. Add olive oil. While olive oil is getting hot, season the scallops with salt and pepper. Dredge with cornstarch or potato starch shaking to remove any excess starch. Place in the pan searing for 2 minutes on one side. Turn the scallops on another side continuing to cook for another 1 1/2 to 2 minutes or until golden brown.

To serve, pour sauce on platter. Place the scallops on top of the sauce. Sprinkle with extra aromatic herbs. Serve immediately.

Sea bass is an excellent source of protein and selenium, which our body depends on to produce antioxidants and essential omega-3 fatty acids needed in lowering blood pressure and reducing levels of cholesterol. What's more, it is also low in calories. Now, that's healthy indulgence in every bite!

Ingredients (serves 4)

1 pack Chilean seabass fillets (approx. 500-600 grams)

250g cherry tomatoes, cut in half

6 tbsp olive oil (divided into 3)

100 g sliced white onion

3 sticks celery, sliced

1/2 tsp cumin

2 garlic cloves, finely chopped

*3 cups red rice, cooked (or 1 cup cooked quinoa)

40g Gerald aromatic dill, chopped

50g pine nuts, toasted

1 chicken or vegetable bouillon cube (diluted in 6 tbsp hot water)

Salt and pepper

Optional for garnishing, balsamic glaze

1. Before cooking ,prepare sea bass by scoring the skin, cutting into the flesh slightly, 5 or 6 times at about 1 cm intervals. Set aside.

2. Heat oven to 180 °C. Put the tomatoes on a baking sheet and drizzle with 2 tbsp olive oil and some salt and pepper. Roast for 15 mins, remove and set aside.

3. Heat 2 tbsp olive oil in a large pan. Add the onion, celery, cumin and garlic, then season to taste. Fry on a medium heat for 10 mins until golden. Add the rice, dill, diluted bouillon cubes and pine nuts. Gently stir through for 5 minutes. Turn off heat.

4. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add 2 tbsp olive oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish spatula to stop it from curling up. Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.

5. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Turn off heat. Leave to rest and baste with the hot oil and juices from the pan.

6. For plating, place rice pilaf with dill on a plate, top with sea bass fillet. Add roasted tomatoes. For garnishing, sprinkle some dill or some balsamic glaze.