Doña Elena Olive Oil's Festive Flavors at 49-B Heirloom Kitchen + 5 Free Recipes

Doña Elena Olive Oil in collaboration with 49-B Heirloom Kitchen presents Festive Flavors at 49-B Heirloom Kitchen featuring five special dishes by Chef Erica Aquino starting November 20, 2016 until January 2017.  On the special healthy holiday menu are Grilled Shrimp Patacones, Olive and Chorizo Stuffed Roast Chicken, Grilled Tilapia with Red Onions and Olive Relish, Cuban Beef Stew with Yellow Rice and Cheese Panna Cotta. 

Try these special dishes at 49-B Heirloom for a limited time!  After having a taste of these healthy holiday dishes at 49-B Heirloom Kitchen, you can also try making them at the comforts of your own home as Doña Elena Olive Oil in collaboration with 49-B Heirloom Kitchen have shared these special recipes of Chef Erica Aquino as well!

Grilled Shrimp Patacones is a South-American inspired appetizer with chilled cucumber yogurt soup to neutralize the palate and allow a delicious transition of the courses.

P285.00

Grilled Shrimp on Patacones

Spiced grilled shrimp with tapenade mayonnaise and pico de gallo on fried green banana chips

Recipe serves 8

Ingredients:

Grilled Shrimp

16 Fresh Medium-Sized Shrimps, peeled and deveined

Salt and Pepper, as needed

¼ tsp. Sweet Spanish Paprika

1 Tbsp. Minced Garlic

2 Tbsp. Doña Elena Extra Virgin Olive Oil 

Tapenade Mayo

½ cup Mayonnaise

¼ cup Doña Elena Sliced Black Olives

½ tsp. Minced Garlic

½ tsp. Chopped Fresh Dill

1 tsp. Chopped Fresh Parsley

1 Tbsp. Crumbled Feta Cheese

½ tsp. Lemon Zest

1 Tbsp. Lemon juice

Salt and Pepper, as needed 

Pico de Gallo

3 Tomatoes, deseeded and diced

1 Medium Onion, diced

3 Tbsp. Chopped Cilantro

1 Tbsp. Lemon Juice

Patacones

4 Large Green Saging na Saba, peel and cut into 4 rounds

Oil for frying

Salt, as needed 

Cilantro Leaves for Garnish

Procedure:

Grilled shrimps: In a bowl, season shrimps with salt, pepper, paprika, garlic and Doña Elena Extra Virgin Olive Oil.

Preheat grill or grill pan over high hear.  Brush grill with oil to prevent shrimps from sticking.  Grill marinated shrimps for 1-2 minutes on each side or until shrimp is opaque.

Tapenade Mayonnaise: Put the mayonnaise, Doña Elena black olives, garlic, fresh herbs, feta cheese, lemon zest and lemon juice in a food processor.  Blend together until smooth.  Season with salt and pepper to taste and set aside.

Pico de Gallo: In a separate bowl, mix together the diced tomatoes, onions, lemon juice and chopped cilantro.  Refrigerate until ready to use.

Patacones: Preheat frying oil in a shallow pan over medium hear.  Fry the chunks of saba until lightly browned on both sides.  Remove saba from oil and flatten by placing the bottom of a plate or a clean can over the saba and press down gently.  Return the flattened saba to the hot oil and fry for a minute or until golden brown and crispy.  Remove chips from oil and drain excess oil with paper towels,  Season chips with salt.

To assemble dish: Take a piece of patacones and spread half a teaspoon of tapenade mayonnaise on it.  Top it with a piece of grilled shrimp and spoon half a teaspoon of pico de gallo over the shrimp.  Garnish with whole cilantro leaves.

Chilled Cucumber Yogurt Soup Shooters

Recipe serves 12

Ingredients:

1 Large Cucumber, peeled, deseeded and cut in chunks

¾ cup Plain Yogurt

1 Tbsp. Chopped Shallots

1 Small Garlic Clove

1 tsp Fresh Dill

1 tsp Chopped Parsley

½ tsp Fresh Tarragon

2 Tbsp. Lemon Juice

4 Tbsp. Doña Elena Olive Oil, and extra for drizzling

Salt and Pepper, As Needed

Fresh dill for garnish

Procedure:

Puree ingredients in a blender until smooth.  Season with salt and pepper to taste.  Refrigerate overnight.  Season more with salt and pepper before serving.

To serve, pour soup in shot glasses, drizzle top with a bit of Doña Elena Extra Virgin Olive Oil and garnish with a small sprig of dill.

Olive and Chorizo Stuffed Roast Chicken is a Mediterranean version for a Thanksgiving centerpiece, using ingredients such as olive oil, olives spices and chorizo

P550.00

Olive and Chorizo Stuffed Roast Chicken with Home made Gravy

Recipe serves 8

Ingredients:

Roast Chicken:

1 Whole Roasting-Size Chicken

Salt and Pepper, As Needed

½ tsp. Smoked Spanish Paprika

2 Tbsp. Minced Garlic

¼ cup Doña Elena Extra Virgin Olive Oil, plus more for drizzling

Zest and Juice of 1 Whole Lemon 

Olive and Chorizo Stuffing:

3 one-inch thick slices of Baguette, cut in cubes

½ cup milk

3 Tbsp. Doña Elena Extra Virgin Olive Oil

¼ cup Chopped Onion

2 Tbsp. Minced Garlic

¼ cup Chopped Spanish Chorizo such as Pamplona or Bilbao

40g of Cleaned and Chopped Chicken Liver

10 pcs. Doña Elena Pitted Green Olives, sliced

8 pcs. Pitted Dates, chopped

¼ cup Garbanzo Beans

1 cup Cooked Rice

½ cup Chicken Stock

1 Tbsp. Chopped Fresh Parsley

2 Tsp. Chopped Fresh Rosemary

Salt and Pepper, As Needed 

Homemade Gravy:

¼ cup Browned All Purpose Flour

¼ cup Butter

Chicken Drippings

Chicken Stock, As Needed

Salt and Pepper, As Needed 

Butcher’s Twine or Skewer

Procedure:

Roast Chicken: Wash chicken under cold running water then pat dry, making sure the cavity has been cleaned out properly.

In a large roasting pan, season the chicken with salt, pepper, paprika, lemon zest and garlic. Make sure to season inside the cavity, the skin, as well as underneath the skin of the chicken.

To season under the skin, slowly slide fingers between the meat and skin, starting from the cavity opening. Separate the two slowly to avoid tearing the skin while gently inching your way over the breast. Leave the skin attached at the breast bone near the wings to keep skin intact while roasting. Pour ¼ cup Doña Elena Extra Virgin Olive Oil and lemon juice over the chicken and toss to coat. Let marinate for 30 minutes up to 4 hours in the refrigerator.

Remove marinated chicken from chiller at least 20 minutes before roasting. 

Olive and Chorizo Stuffing: In a separate bowl, soak the cubes of bread in milk for 10 minutes.

Preheat large sauté pan over medium high heat. Add Doña Elena extra virgin olive oil and sauté onion and garlic until soft but not browned. Add chopped chorizo and chicken liver. Sauté until crumbly and evenly browned.

Add sliced Doña Elena green olives, dates, garbanzo beans, cooked rice, soaked bread with milk, and chicken stock to the chorizo mixture. Sauté for about 5-10 minutes or until mixture is well combined and colored evenly. If stuffing is too watery, turn up heat and let liquid evaporate for about 5 minutes. Add chopped herbs and season to taste. Let stuffing cool to room temperature.

Stuffing and Roasting the Chicken: Preheat oven to 200degC. Fill the chicken’s cavity with olive and chorizo stuffing and tuck the excess skin over the cavity hole. Tie the legs together with twine or skewer the legs together to keep the stuffing from falling out.

In a roasting pan, place the chicken wing side up. Drizzle chicken with Doña Elena extra virgin olive oil and sprinkle skin with a small pinch of salt and pepper. Cover pan tightly with aluminum foil and roast for 50 minutes.  Increase temperature to 220degC and continue to roast chicken uncovered for 10-15 minutes or until chicken is golden brown. Check the chicken’s doneness by sticking a skewer in the fattiest part of the chicken. If the juices run clear, the chicken is done.

Remove the roast chicken from the oven, loosely cover with foil and let it rest for 10 minutes before serving. Drain drippings from pan and set aside for the gravy. 

Homemade Gravy: In a sauce pan, melt butter over medium low heat. Sprinkle browned flour onto melted butter and stir to make a light brown paste. Cook paste for 5-10 minutes while constantly mixing with a wire whisk to rid of raw starchy taste. Gradually add chicken drippings while continuing to whisk. If gravy is too thick, pour in hot chicken stock until preferred consistency is achieved. Season with salt and pepper to taste. 

Serving suggestion: Serve olive and chorizo stuffed chicken with mashed potatoes, roasted vegetables and homemade gravy on the side.

Tilapia Fillet with Red Onions and Relish is a harmonious fusion of South American and Mediterranean Flavors, served perfectly with chimichurri and warm Greek orzo salad

P420.00

Tilapia Fillet with Red Onions and Relish

Recipe serves 2

Ingredients:

Red Onion and Olive Relish

¼ cup Red Wine Vinegar

1 cup No-Sugar Added Natural Apple Juice

¼ tsp. Salt

¼ tsp. Pepper

1 Small Red Onion, thinly sliced

½ Small White Onion, thinly sliced

10 Doña Elena Pitted Green Olives, sliced lengthwise

5 Doña Elena Pitted Black Olives, sliced lengthwise

Warm Greek Orzo Salad

½ cup Uncooked Orzo or Risoni Pasta

1 ½ cup Chicken Stock

5 Doña Elena Pitted Black Olives, sliced

5 Cherry Tomatoes, cut in half

¼ cup Diced, Peeled and Deseeded Cucumber

1 Tbsp. Chopped Shallots

1 Tbsp. Crumbled Feta Cheese

3 Tbsp. Lemon Juice

1 tsp. Chopped Dill

2 tsp. Chopped Parsley

3 Tbsp. Doña Elena Extra Virgin Olive Oil

Salt and Pepper, As Needed

Chimichurri

3 Tbsp. chopped cilantro

3 Tbsp. chopped parsley

1 big clove garlic, finely grated

¼ cup Doña Elena Extra Virgin Olive Oil

Grilled Tilapia Fillet

1 Tilapia Fish Fillet, skin off and deboned

Salt and Pepper, as needed

¼ tsp. Spanish Paprika

½ tsp. Chopped Dill

Minced Garlic

Doña Elena Extra Virgin Olive Oil, as needed 

Lemon Slices and Parsley Sprigs for Garnish

Procedure:

Red Onion and Olive Relish: In a non-metal bowl, mix together red wine vinegar, apple juice, salt, and pepper. Add red and white onion, and the sliced Doña Elena black and green olives to the juice mixture. Let the relish marinate in the refrigerator for at least 24 hours.  

Greek Orzo Salad: Let chicken stock boil in a pot over high heat. Add uncooked orzo pasta and stir occasionally to avoid sticking. Cook pasta for 10 minutes or until preferred doneness is achieved. Drain pasta in a colander.

Transfer pasta to a bowl and add lemon juice, chopped herbs and Doña Elena extra virgin olive oil.

Add sliced Doña Elena black olives, cherry tomatoes, cucumbers, shallots, and feta cheese. Mix together until well combined. Season with salt and pepper to taste. 

Chimichurri: Mix together cilantro, parsley, garlic, and Doña Elena Extra Virgin Olive Oil. Set Aside. 

Grilled Tilapia fillet: Pat dry fish fillet. In a shallow dish, season fillet with salt, pepper, paprika, chopped dill and minced garlic. Drizzle with Doña Elena extra virgin olive oil and let marinate for 30 minutes up to 4 hours in the refrigerator. Remove from refrigerator at least 20 minutes before grilling

Preheat grill or grill pan over high heat. Grill tilapia fillet for 4-5 minutes on each side or until fish is easily flaked with a fork. 

To assemble dish: Top grilled tilapia fillet with red onion and olive relish and serve with warm Greek orzo salad and chimichurri on the side. Garnish with slices of lemon and sprigs of fresh parsley.

Cuban Beef Stew with Yellow Rice served with a side of Black Beans and Fried Saba is a Latin-American inspired dish that heartily combines Mediterranean flavors

P340.00

Cuban Beef Stew with Yellow Rice

with Black Beans and Fried Saba

Recipe serves 5

Ingredients:

Cuban Beef Stew:

2 tbsps. Dona Elena Extra Virgin Olive Oil mixed with 2 tbsps. Dona Elena Olive Oil

1 kg. Beef Short Ribs

1 can Pale Ale Beer

1 tsp. Salt

½ tsp. Pepper

1 tsp. Cumin

1 tsp. Dried Oregano

½ tsp. Smoked Spanish Paprika

4 Tbsp. Doña Elena Extra Virgin Olive Oil

1 Large Onion, Diced

3 Tbsp. Minced Garlic

½ tsp Whole Cloves

5 Bay Leaves

5 Tbsp. Tomato Paste

1 (800g) can Crushed Tomatoes

1 cup Doña Elena Pitted Green Olives, halved lengthwise

Beef Stock, As Needed

Brown Sugar, As Needed

Salt and Pepper, As Needed

½ cup Cilantro Leaves, roughly chopped 

Yellow Rice, Black Beans and Fried Saba:

500g Uncooked Long Grain Rice

3 Tbsp. Doña Elena Pure Olive Oil

¼ cup Chopped Onion

1 Tbsp. Minced Garlic

½ tsp Turmeric Powder

1 L Chicken Stock

1 can Black Beans, Drained and Washed

5 Ripe Saging na Saba, each piece cut into 4 rounds 

Bunch of Cilantro for Garnish

Procedure:

Cuban Beef Stew: Place beef short ribs in a bowl and pour in can of beer. Add salt, pepper, cumin, oregano, and paprika. Let marinate for at least 4 hours in the refrigerator. Remove meat from refrigerator at least 30 minutes before cooking.

Preheat stock pot over medium high heat. Add Doña Elena extra virgin olive oil and sauté onion, garlic, cloves and bay leaves until onions are translucent and tender. Add tomato paste and let it cook for a few minutes until it slightly darkens and thickens.

Increase heat and add the short ribs to the pan with the beer marinade. Mix in beef with the cooked tomato paste until evenly colored. Add the crushed tomatoes and beef stock until meat is fully submerged in liquid. Season with a bit of brown sugar, salt and pepper. Turn down the heat to low, cover and let simmer for 2-3 hours or until meat is fall-off-the-bone tender. Add Doña Elena green olives and season stew to taste. Add chopped cilantro leaves to finish.

Yellow Rice: Use a medium pot with a tight-fitting lid. Heat Doña Elena extra virgin olive oil in pot over medium high heat. Add chopped onion and garlic and sauté until tender. Add turmeric powder and uncooked rice to onion and garlic. Fry until slightly toasted and evenly colored. Pour in chicken stock, cover pot then turn down heat to the lowest possible flame. Leave to cook undisturbed for 15-18 minutes.

Black Beans and Fried Saging na Saba: Heat black beans in a microwaveable container for 1-2 minutes and set aside.

Preheat frying oil in a shallow pan over medium heat. Fry the chunks of saba until golden brown. Remove fried saba from oil and drain excess oil with paper towels.

To serve, scoop a mound of rice onto a plate, make a well in the middle and spoon the stew into the well. Top the stew with a spoonful of hot black beans and some fried saba. Garnish with a handful of fresh cilantro leaves.

Cheese Panna Cotta is a departure from the typical as its deliciously creamy drizzled with Doña Elena Pure Olive Oil with a zest of lemon

P225.00

Cheese Panna Cotta

with Lemon-Infused Olive Oil and Pistachios

Recipe serves 6

Ingredients:

Cheese Panna Cotta:

1 bar (225g) Cream Cheese

1/3 cup + 2 Tbsp. Jolly Cow Fresh Milk

1/3 cup Cream

Zest of half a lemon

6 Tbsp. White Sugar

1 tsp Vanilla Extract

1 tsp Unflavored Gelatin

6 tsp Crumbled Kesong Puti

6 tsp Chopped Pistachios 

Lemon Infused Olive Oil:

Zest of 1 Lemon

Zest of half an Orange

½ cup of Doña Elena Pure Olive Oil 

Thin slices of lemon for garnish

Procedure:

Lemon Infused Olive Oil: In a microwaveable container, mix together lemon zest, orange zest and Doña Elena Pure Olive Oil. Microwave for two minutes on high, then set aside to cool. Remove zest with a strainer when ready to use. *Best used at room temperature.

Cheese Panna Cotta: Sprinkle unflavored gelatin evenly over cold milk to let it “bloom” for 10 minutes.

In a sauce pot over low flame, heat cream, lemon zest and white sugar. Whisk until sugar is dissolved. Add cream cheese to mixture and stir until cream cheese is incorporated and smooth.

Add milk and gelatin to the mixture and continue to stir until the gelatin dissolves. Strain mixture with a fine sieve and allow to slightly cool before adding vanilla extract.

Transfer cream cheese mixture to molds. Tap molds lightly on the table to remove air bubbles. Refrigerate for at least 8 hours.

To easily unmold the panna cotta, separate the sides with a thin sharp knife then dip the bottom of the mold in hot water for a few seconds. Gently tap the mold upside down onto your serving dish until the panna cotta is released.

To assemble dish: Drizzle lemon infused Doña Elena pure olive oil over the cheese panna cotta then sprinkle crumbled kesong puti and chopped pistachios on top. Garnish with a thin slice of lemon.

In this photo (left to right): Joel Aseniero, Brand Activations Associate at Fly Ace Corporation, Zen Prudentino, Senior Product Manager at Fly Ace Corporation, Chef Erica Aquino, 49-B Heirloom Kitchen's Executive Chef and Dianne Pagtalunan, PR Manager at Fly Ace Corporation

Enjoy healthy holiday dishes with Doña Elena Olive Oil and 49-B Heirloom Kitchen!

49-B Heirloom Kitchen is located at 146 Sct. Gandia Street, Quezon City. 

For inquiries and reservations call 653-3711.  For updates, find them on Instagram @49BHeirloomKitchen.

Doña Elena Olive Oil is exclusively distributed by Fly Ace Corporation in the Philippines. 

It is the consistent no. 1 Olive Oil brand according to A.C. Nielsen. 

Available in three (3) variants, Extra Virgin, Pure and Pomace, which comes in 250 ml, 500 ml, 1L glass bottes and 5L PET bottle sizes.  For more tips, recipes and promos, visit Doña Elena on Instagram and Facebook @DonaElenaCusineraClub

www.flyacecorp.com