Thursday, October 1, 2015

Egg-citing recipes at Food mag cooking demo

Hundreds of Pinoy foodies united at Food magazine's third cooking demo class that featured healthy food recipes from top culinary experts Matthew Bates, Roby Goco, DJ Santos, Nancy Edralin, and Anthony Macaraeg.

Chef Nancy Dizon - Edralin preparing her
Mango Walnut Graham Parfait 

Foodies were fascinated and enjoyed the delicious healthy food that the experts showcased including the fit and breakfast burger, Mediteranean chicken and couscous, poached salmon aioli, breakfast sausage tart, seafood sotanghon with black ink, pad thai salad, and the mushroom and kale paella.

Here are some recipes:
BREAKFAST BURGER 
By Anthony Macaraeg

Ingredients
Whole wheat pita bread
Breakfast Burger
90 gram beef patty
2 pcs eggs
Double smoked bacon
Bell peppers
Fitburger sauce composed of fresh mayonnaise(egg yolks,
extra virgin olive oil)
Heinz ketchup
Directions:
1. Grill pita bread on panini press and pan-grill            beef patty
2. Cook egg omelette with red and green bell              pepper
3. Cook double smoked bacon
4. Setup bread sauce eggs and bacon

MEDITERRANEAN CHICKEN AND COUSCOUS 
By Chef Deejay Santos

Ingredients:
2 cups of San Remo Couscous
2 cups of water
2-3 pcs chicken breast fillet cut into small cubes
1/2 tsp ground oregano
2 tbsp La Espanola Olive Oil with Lemon
Salt and pepper to taste
1 cup cubed zucchini
1/2 cup garbanzos
1/2 cup sliced black olives 1/2 CUD diced tomatoes
Dressing;
1/2 cup olive oil
2 pcs. lemon or lime juiced
1/4 cup cane vinegar
1 tbsp brown sugar salt and pepper to taste
Garnish:
Hard boiled eggs, cut into wedges
chopped cilantro
Directions:
1. Preheat a Tefal Pure Red Wok with water to boil. Place couscous in a bowl or container. Add boiling water then cover. Set aside. Season chicken with ground oregano, salt and pepper.
2. On the same Tefal Pure Red Pan, add olive oil and saute chicken followed by the zucchini, cook until chicken is well done. Turn off heat then add garbanzos, black olives and diced tomatoes.
3. Combine ingredients for the dressing. Drizzle some on the couscous mixture. Transfer on a plate, garnish with hard boiled egg wedges, chopped cilantro before serving.

POACHED SALMON AIOLI
By Chef Matthew Bates

Ingredients:
1   slice whole grain
10g Salmon
1pc Poached egg
Garnish: Lemon wedge and Parsley
Directions:
1. Toast whole gain slice
2. Poach salmon in poaching liquid
3. Slice the bread and plate. Put the salmon and top with poached egg.
4. Garnish with freshly chopped parsley, fresh parsley and lemon wedge on the side.




FOOD magazine editor-in-chief Nana Ozaeta shared that the next FOOD tastings leg will feature how to make desserts in November. Food Tastings is a year-long celebration for FOOD magazine's 20th anniversary.