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!
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
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