IN the culinary world, deconstructing a recipe means breaking up the ingredients of a popular or well-known dish and creating what would seem like an entirely different dish that’s new, inventive and unique. Only they aren’t entirely different, because the essence, flavor and appeal of the original dish are retained.
Sounds too complicated? You think only a chef can pull it off? Not so, according to our friends at the San Miguel Pure Foods Culinary Center. Here are some deconstructed dishes that you can prepare at home when you feel like whipping up something a bit more special than the usual.
BREAKFAST LAYERED RICE
Ingredients:
100 grams mixed vegetables
1/4 cup Magnolia Nutri-Oil Palm Olein for sautéing
1 pc onion, sliced
3 cloves garlic, minced
1 (210 g) can Purefoods Corned Beef Hash
4 cups brown rice, cooked
3 pc Magnolia Brown Egg, cooked scrambled
pinch iodized fine salt
pinch pepper
Procedure:
Sauté mixed vegetables in oil over medium heat in a pan. Season with salt and pepper. Set aside.
In the same pan, sauté onion and garlic. Add corned beef and cook for three minutes more. Season with salt and pepper. Set aside.
Fill a clear wide glass with the cooked ingredients in layers in the following order: rice, mixed vegetables and corned beef. Repeat with another set of layers then top with scrambled egg.
GRILLED CHICKEN CORDON BLEU KEBAB SKEWERS
Ingredients:
4 pc Magnolia Chicken Station Boneless Chicken Breasts, butterfly cut
pinch iodized fine salt
pinch pepper
2 tsp Spanish paprika
12 slices Purefoods Honeycured Bacon, sliced into strips
12 slices Purefoods Sweet Ham, sliced into strips as the same size of the bacon
1 (185 g) pack Magnolia Cheddar Cheese, sliced into large cubes
1 pc green bell pepper, sliced into large cubes
1 pc onion, quartered
1/4 cup Magnolia Butter-Licious, softened
Additional materials:
5 pc barbecue sticks
Procedure:
Arrange butterfly-cut chicken breast in a big chopping board. Using a mallet, pound chicken until 1/4 inch thick. Cut pounded chicken as the same size of the bacon. Season with salt, pepper and paprika.
Arrange a slice of bacon on a chopping board. Put chicken and ham on top, then add cheese and bell pepper in the middle. Roll bacon with the chicken, cheese, ham and bell pepper inside. Skewer chicken cordon bleu, bell pepper and onion into a barbecue stick and repeat until stick is full.
Put inside the chiller until ready to grill. Brush skewers with butter. Grill for at least eight to 10 minutes or until cooked through. Makes five servings.
Tip: You can also pan-fry or bake as an alternative cooking method.
MINI MEXICAN HAM AND BACON PIZZA TORTILLA
Ingredients:
10 pc
6 flour tortillas
1/2 cup Purefoods Meaty Spaghetti Meat Sauce
1 to 1/2 cups Magnolia Quickmelt Cheese, grated
1/4 cup Purefoods Cooked Ham, diced
1/4 cup Purefoods Honey Cured Classic Bacon, diced
1/2 cup chopped green bell peppers
1 tsp chili flakes
Procedure:
Preheat the oven toaster at 400°F.
Place tortilla onto oven toaster metal sheet. Spread about 2 tbsp of sauce on each tortilla, leaving 1/2 inch of the edge. Top with cheese, ham, bacon and peppers. Bake for 10 minutes or until cheese has melted.
Top with chili flakes. Cut each pizza into four wedges. Makes five servings.
Tip: You can also put other toppings like pineapple as an added flavor.
TJ GIANT NO BREAD SANDWICH
Ingredients:
5 pc Tender Juicy Giant, thawed
2 tbsp Magnolia Nutri-Oil Palm Olein
1 (98g) pc button mushroom pices and stems
1 pc red bell pepper, sliced into thin strips
1 pc green bell pepper, sliced into thin strips
1 can chili con carne
1/4 cup Magnolia Cheezee, grated
pinch iodized fine salt
pinch pepper
Procedure:
Pan-fry Tender Juicy Giant in oil in a medium heat pan for two minutes. Set aside. In the same pan, sauté bell peppers and mushroom until soft. Season with salt and pepper. Set aside.
Reheat chili con carne in a sauce pot. Set aside
Cut Tender Juicy Giant in half but not through and through. Put bell pepper and mushroom mixture.
Add chili con carne. Top with grated cheese.
TRI-COLOR SEXY ARRABIATA PASTA WITH HUNGARIAN SAUSAGE
Ingredients:
3 tbsp Magnolia Nutri-Oil Palm Olein
1 head garlic, crushed finely
1 pc Purefoods Deli Hungarian Sausage, sliced thinly and diagonally
2 (180g each) cans Purefoods Sexy Chix Arrabbiata
1 tsp chili flakes
1 tsp sugar
1/2 tsp dried oregano
1 to 1/2 tsp iodized fine salt
1/4 tsp pepper
2 tsp calamansi juice
1/4 kg tri-color fusili or rotini pasta, cooked according to package directions
1/4 cup sliced basil leaves
Procedure:
Sauté garlic in oil over medium heat until light brown. Add sausage and cook for three minutes more.
Add chicken arrabbiata, chili flakes, sugar, oregano, salt, pepper, calamansi juice. Simmer covered for three minutes. Toss pasta and basil into the sauce. Serve hot.
Makes five servings.
For more great recipes and tips, visit www.mygreatfood.com now.