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Recipe: Pot Roasted Chicken with Four Dips and Mashed Kalabasa
Published January 1, 1970 8:00 AM PHT
Updated March 24, 2020 11:36 PM PHT
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Planning a romantic dinner? Here's the perfect menu.
Pot Roasted Chicken
INGREDIENTS:
1 kilo chicken leg and thigh
4 tbsps butter
2 tbsps rock salt
Black peppercorn, crushed
1 medium lemon, thinly sliced
1/2 cup soy sauce
1 tbsp parsley, coarsely chopped
½ tsp dried rosemary
PROCEDURE:
Melt the butter with the oil in a large casserole over medium heat.
Brown the chicken in batches, about eight minutes per batch, careful not to pierce the skin. Set aside.
Season and rub chicken with salt and pepper.
Brown the chicken in batches, about eight minutes per batch, careful not to pierce the skin. Set aside.
Season and rub chicken with salt and pepper.
Pour in soy sauce, and dried rosemary. Put sliced lemon.
Put the chicken in medium heat.
Basting it with its drippings until the chicken is browned and thoroughly cooked.
Basting it with its drippings until the chicken is browned and thoroughly cooked.
Garnish with chopped parsley on top.
Mashed Kalabasa
INGREDIENTS:
250 g kalabasa, peeled, deseeded, diced
75 g butter, clarified
100 ml fresh milk
Salt and black pepper to taste
PROCEDURE:
In a saucepan, boil kalabasa with water until fork tender. Drain.
Mash the kalabasa with fork, add in butter and milk. Mix well.
Season with salt and pepper.
Four Dips
1. Cream Cheese and Parsley Dip
250 grams cream cheese
60 ml water
2 tbsps parsley
Salt to taste
Ground black pepper to taste
2 slices of lemon juice
Mix all the ingredients in a saucepan and simmer until thick.
2. Roasted Garlic Aioli Dip
2 to 3 whole heads garlic
Extra-virgin olive oil
Salt to taste
Ground black pepper to taste
1 cup mayonnaise
1/2 cup fresh lemon juice
1/2 tablespoon dijon mustard
1/8 teaspoon cayenne pepper
Dash of worcestershire sauce
Chopped fresh parsley for garnish
Mix all the ingredients in a bowl and garnish with chopped parsley.
3. Spicy Tomato Concasse Dip
6 pcs tomatoes
1 tsp red chillies, chopped
Salt and pepper to taste
Fill a large bowl with ice cubes and water and set aside.
Bring a large pot of water to a boil.
Cut an X in the bottom of each tomato with a knife.
Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
Transfer tomatoes to the bowl of ice water and allow to cool for two to three minutes. Peel the skin off each tomato.
Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh and add red chillies.
Season with salt and pepper.
4. Cilantro Pesto Dip
1/2 cup nuts, finely chopped
2 cupd cilantro, large stems removed
½ cup parmesan cheese
2 garlic cloves, finely chopped
1/2 cup olive oil
1/2 cup olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
In a food processor or blender, process the almonds
until they have turned into fine crumbs.
until they have turned into fine crumbs.
Add the remaining ingredients and process until smooth.
