Blog Ease Autumn Blogathon:
Blogger Challenge 1
The first favorite recipe, Adobo is a Filipino cuisine and one of the most popular dish served at every Filipino dinner tables. It is the most requested family meal so I cook Chicken Adobo at least once a week or every two weeks. It's easy to cook, lasts longer and left over can be recycled.
Adobo has a lot of variations in different regions of the Philippines. What you'll find here is my own version for my family. I have recipe books but I never follow "by-the-book" instructions unless I'm in a cooking class. Surprisingly, my family love my version. (Hey let me know if you disagree ;)
The second family favorite, Beef Wellington is a recipe that has unclear history or origin. Some say it is named after Arthus Wellesley, first Duke of Wellington. Others say it is a dish borrowed from French, which was called "Fillet de Boeuf en Croute".
Beef Wellington is the favorite recipe that I learnt from Chef Ashok at my Gourmet Cooking Class in Bermuda a few years ago. I hope you'll try and love it too like us. I also included below a You Tube presentation of Beef Wellington by the very popular, outspoken English chef, Gordon Ramsay.
- 1 lb. chicken breast fillet (cut into chunks)
- 1/2 cup soy sauce (less sodium type)
- 1/2 cup cane vinegar (or any type in your pantry)
- 1 cup diced potato
- 2 tbsp. diced red onion
- 1 bulb minced garlic (or half bulb / few cloves)
- 1/2 tsp. ginger (thinly sliced)
- 1/2 tsp. ground black pepper
- bay leaves
- chili (optional)
- 1 tbsp. brown sugar
- 1 cup water
- 2 cups coconut milk
In a sauce pan, put together soy sauce, vinegar, garlic, onion, ginger, black pepper and sugar. Taste the mix so you know whether to add more sugar or more pepper, before adding chicken. Coat chicken well and let it marinade for at least half an hour in the fridge.
Get the sauce pan out of the fridge, add potatoes and cook for 10 minutes. Turn off the heat.
Fry chicken and brown on all sides. Put the chicken back into the sauce pan and add bay leaves and water. Cook for another 10 minutes.
Add coconut milk and cook for 5 minutes further then let it simmer for 2 minutes or until sauce thickens.
Taste and season if needed.
Serve with steamed rice.
8 oz. tenderloin
1 tbsp. fresh thyme
1 sheet puff pastry
3 tbsp. butter
1 medium onion (finely chopped)
1/4 cup white wine
1/4 cup demi-glace
1/4 cup ham (finely chopped)
2 cups button mushroom (finely chopped)
3 large carrots
3 medium potatoes
salt and pepper
Mushroom Sauce Ingredients:
3 tbsp. butter
1/4 cup shitake mushrooms
1/4 cup button mushrooms
1/4 oyster mushrooms
3 tbsp. finely chopped onions
3 branches fresh thyme
2 tbsp. finely chopped parsley
1 cup red wine
2 cups demi-glace
Preheat oven to 400 degrees Fahrenheit.
In a frying pan over high heat, seal the tenderloin in 2 tbsp. butter and rest on side. In the same pan, saute thyme, parsley, onion and button mushrooms, season to taste. Add ham, white wine and reduce to half.
Add demi-glace and simmer to almost dry, rest on the side.
In a greased baking tray, put one layer of puff pastry on the bottom, put half of the mixture on the pastry, insert tenderloin and cover with rest of the mixture. Cover with second layer of puff pastry, seal edges with a fork and brush with egg wash.
Bake for 15 minutes and turn the heat down to 300 degrees Fahrenheit.
(20 mins = Rare /
25 mins = medium /
30-35 mins = well done)
In a pot, saute onion in butter until tender, add thyme, parsley and all mushrooms. Cook for 5 minutes.
Add red wine, reduce to half, add demi-glace and simmer for 10-15 minutes. Check seasoning. Serve on the side with tenderloin.
Gordon Ramsay's Beef Wellington:
This post is part of Blog Ease Autumn Blogathon challenge hosted by Blog Ease Facebook Group, BellaDazzle, All 'Bout Cute Designs, Giveaway Overload, Shoes Fashion Fitness, Survival Guide by The Working Mom and Roasted Beanz.