Category: FOOD & DRINKS

Salted Caramel Milkshake Recipe

Salted Caramel Milk Shake, Photo by JMorton

Salted Caramel Milkshake Recipe

I had a salted caramel milkshake when we last went to Gourmet Burgers in Brent Cross.  I absolutely loved it.  The slight saltiness greatly compliment the sweetness of the caramel.  It was really refreshing.

I wanted to make it at home and found a very easy recipe to follow which I have posted below.

Enjoy, kindly let me know how yours went! 🙂

Ingredients:

  • 300 ml cold milk
  • 1 ½ tsp caramel sauce
  • sprinkling of sea salt

Directions

Tip the ice cream, milk, caramel sauce with a little sprinkling of sea salt into a food processor.  Blend until smooth and frothy.

Pour into tall glasses and share.

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

marrow minced pork

Sautéed Marrow & Minced Beef (Ginisang Patola & Giniling na Baka)

The trinity for sauteeing in the Philippines is the combination of garlic, onion and tomatoes.  With these three ingredients many a food are cooked to perfection and one of these recipes, also a great favourite is marrow with minced beef.
Having said that, in this recipe minced beef can be substituted with minced pork, minced lamb, minced chicken or oven minced turkey.  But I prefer beef or pork 🙂

INGREDIENTS

  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced finely
  • 1 large tomato, chopped
  • 1 onion, peeled & chopped
  • 500 g minced beef
  • I large marrow or two large courgettes, peeled, inner sack of seeds removed, then sliced as per photo above
  • 1/2 cup water
  • 1 tbsp fish sauce or 1 tsp salt

INSTRUCTIONS

  1. Using a wok or a large frying pan, heat the oil over medium heat.
  2. Add the garlic and onion and stir fry for a minute.
  3. Then add the tomato and sauté for a further 3 minutes until tomato had softened.
  4. Stir in the minced beef and cook until it has brown.
  5. Mix in the in the marrow slices, then add the water.
  6. Add the fish sauce.
  7. Turn down the heat slightly and leave to simmer for five minutes.
  8. Check the seasoning.  Add more fish sauce or salt if required.

Delicious with freshly boiled rice.

Yummy

Max’s Fried Chicken Recipe

Max’s Signature Chicken, photo by JMorton

Max’s Fried Chicken Recipe

During a recent holiday in the Philippines, we visited Max’s Restaurant a lot as we were staying in a hotel nearby.

I have to say, Max’s fried chicken is really something.  It is soft and moist in the inside and it is crispy at the outside.  Simply tasty.  If you happened to go to the Philippines, be sure to try one of Max’s chicken. 🙂

I thought since we eat a lot of chicken in the UK, how can I make it taste like Max’s?!!!

So I trawled the internet and this is the recipe that I got.

Ingredients:

  • 1 medium size whole corn-fed or organic chicken
  • 4  dried bay leaves
  • 2 heaped tablespoons chopped parsley
  • 1 large onion, peeled and quartered
  • 2 cloves, garlic, minced finely
  • 5 cups water
  • 2 tsp salt
  • 1 tsp ground black pepper
  • oil
Instructions
  1. Use a large steamer; if the steamer is not large enough to contain the whole chicken then cut the chicken in half.
  2. Add the water to the steamer and bring to a boil.
  3. Drop in the bay leaves and chopped parsley into the boiling water
  4. Arrange the chicken into the steamer and cook for 50 minutes.
  5. Take out the chicken from the steamer to let any excess liquid drip out.  Set it aside for half an hour.
  6. Rub minced garlic, salt and pepper all over the chicken and the inside cavities.
  7. In a deep-fryer or large casserole pan, heat the cooking oil.
  8. Deep-fry the chicken.  If the oil does not cover the whole chicken, carefully turn the chicken round until it is golden all over.
  9. Remove the chicken and let it drip and cool down a little.
  10. Serve hot with gravy or choice of sauces.

 

Sigarilyas (Winged Bean)

Sigarilyas, photo by JMorton

Sigarilyas (Winged Bean)

Sigarilyas is much loved legume in the Philippines.  It is an ingredients for dinengdeng and pinakbet.  Two popular recipes from the Ilocano region adopted by the entire Philippine nation. 🙂

Young sigarilyas pods can be eaten raw in salad.

Sigarilyas is rich in iron, calcium and vitamin A & C.

 

Oxtail Soup Recipe

Oxtail Soup, photo by JMorton

Oxtail Soup Recipe

Ingredients

  • 3 tbsp olive oil
  • 1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 bay leaf
  • 3 thyme sprigs
  • 10 black peppercorns
  • 2 tsp tomato purée
  • 300ml/10½fl oz red wine
  • 1.5 litres/2½ pints litres beef stock
  • 1 tbsp plain flour

Braised Lamb Shank Recipe

Lamb shank, photo by JMorton

 

Braised Lamb Shank Recipe

Ingredients

  • 2 tbsp olive oil
  • 4 lamb shanks
  • 1 onion, peeled and chopped roughly
  • 2 carrots, peeled and roughly chopped
  • a good sprig of rosemary
  • 3 bay leaves (laurel)
  • 4 cloves garlic, lightly pulped
  • 1 tbsp plain flour
  • 1 tbsp tomato puree
  • 200 ml white wine
  • 3 vegetable or chicken bouillon cubes dissolved in 500ml hot water

 

 

Brown Derby Pudding

Brown Derby Pudding, photo by JMortonBrown

Brown Derby Pudding

This delicious pudding is so easy to make.

For the base, use a ring donut.

Mix some vanilla ice-cream with whip cream.  Pipe this mix over the donut as per the photo above.

Sprinkle some pounded nuts and finally drizzle with softened dark chocolate.

Fun and fantastic dessert.

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