Curiosity Got The Chef

Whether as a side dish or a main, it is loaded with flavor and Christmas spirit! It’s a great way to use up leftover ham and perfect for big family gatherings as well. Substitute ham with bacon to give it a more ‘naughty’ feel.

Christmas Ham and Sweet Potato Gratin

Ingredients (serves 8 to 12)

8 large sweet potatoes, sliced into thin disks

2 cups Christmas ham, sliced into small cubes

2 cups cream

2 cloves garlic, minced

1 tsp nutmeg

1 tbsp cayenne pepper

2 tsps marjoram

½ cup red bell pepper, minced

½ cup green bell pepper, minced

1/2 cup queso de bola grated

1 cup mozzarella chese grated

2 tbsps olive oil

Salt, pepper

Directions:

2.  In a pot, saute the garlic, and the ham in olive oil until fragrant.  Pour in the cream, herbs and spices.

3.  Add in the sweet potatoes , red and green peppers and mix well. Let simmer for 5 minutes.

4. Transfer to a baking sheet.  Top with grated cheese and bake in a 200 degree C oven for 30 minutes or until cheese is golden brown.

Complete your meals with a savory twist on the beloved cheesecake.  It’s perfect for wine and cheese parties as well! You can substitute half of the brie cheese amount with bleu cheese to give it even more of a pungent flavor.

Brie Cheese Cake with Caramelized Apples

Ingredients

1 cup graham crackers, crushed

1/4 cup walnuts, crushed

10 tbsp melted butter

200g brie cheese, cut into small cubes

227 g cream cheese, softened

2 green apples, sliced thinly

4 tbsps brown sugar

125 ml white wine

pinch of salt

Directions:

1. Combine graham crackers, salt, walnuts. Add enough butter to make it form like wet sand.

2.  In a ring mold or springform pan, add the crust mixture and press until it’s flat.  Let cool in the ref for 20 minutes.

3. Mix together cream and brie cheese.  Season with salt, pepper and paprika.  Place on top the cooled crust.  Smoothen the top and let chill again.

4. Using the leftover butter, cook the apples with the brown sugar.  Pour in white wine and cook until slightly crunchy but mostly soft.  Top on the cheese cake when serving.

Jazz up your macaroni salad with this morning mix! Sweet pickle relish and mustard add more balance to the usual creamy salad. Make more than a batch as you will need it.

Morning Mix Pasta Salad

Ingredients (serves 4)

4 links longganisa hamonado, sliced into bite-sized pieces

4 cups cooked Bow Tie pasta or macaroni

1/8 cup red pepper, minced

1/8 cup green pepper, minced

¼ cup sweet pickle relish

2 tomatoes, diced

1 cup edamame peas or blanched green peas

2 tsps Dijon mustard

1 cup mayonnaise

1 hard boiled egg

Salt, pepper and cayenne

Directions:

1. In a saute pan, cook the longganisa pieces until fully cooked. Set aside.

2. In a mixing bowl, combine all the ingredients except the macaroni, peas and longganisa.  Season the dressing.

3. Gently fold in the remaining ingredients so as not to break the ingredients.

4. Garnish with slices of hard boiled egg.

Become the lunch box super star and the envy of your class or work mates with this re-worked 80s classic.  The brightness of the calamansi and the coolness of the mint make this a perfect dessert on warm days.

Calamansi Mint Bars

Ingredients (serves 8 to 12)

6 tbsps butter

1 cup flour

¼ and 1/2 cup of granulated sugar

2 eggs

¼ cup mint leaves, chopped finely

2 tbsps flour

3 tbsps calamansi juice

½ tsp baking powder

1 cup powdered sugar for garnish

pinch of salt

Procedure:

1. Beat together butter, ¼ cup sugar and pinch of salt until creamy.  Add in 1 cup flour and form into dough.

2. Flatten the dough into a greased 8 X 8 pan and bake in a 350 degree F oven for 15 minutes.

3. In a bowl, beat eggs, ½ cup sugar, baking powder, 2 tbsps flour, mint leaves and calamansi juice until it slightly thickens.

4.  Pour over the baked dough and bake again for 25 minutes or until set.

5.  Let it cool and then cut into serving size squares.

Make the ultimate baon! These meatballs have the “baon trio” - It’s versatile, easy to make and absolutely yummy! It’s also the best way to get kids to eat vegetables since they’re all hidden in the meatballs!!! 

Chicken Meatball Marinara

Ingrdients (serves 4)

400 g minced chicken meat

1/4 cup onions grated

1/4 cup carrots grated

1 clove garlic grated

1 tsp ginger grated

1/2 cup chili leaves, minced

2 tbsps worchestershire sauce

1/4 cup breadcrumbs

1 15 oz can crushed tomatoes

1 large red bell pepper, minced

1/4 cup fresh basil

2 sprigs thyme

1 stalk leek

1 bay leaf

Salt and pepper

2 tbsps olive oil

Directions:

1. Combine 1st 8 ingredients and season with salt and pepper. Form into meatballs the size of pingpong balls.

2. In a saucepan, sear balls in olive oil to color them. Set them aside.

3. In the same pan, saute red pepper, thyme until fragrant. Pour in canned tomato, bay leaf and half of basil. Bring to a simmer for 10 minutes.

4. Place balls into sauce to fully cook them. Simmer for another 10 minutes.

5. Serve over rice, noodles or inside a crusty bread as a sandwich with basil leaves as garnish.