The Maya Kitchen Makes Father’s Day extra special

Wednesday, June 8, 2011

MAKE DAD feel even more loved with these select recipes from The Maya Kitchen. Smoked salmon brings Eggs Benedict up another notch.

Traditional Beef Pot Pie is an unmistakable comfort food and Banana Cream Pie with Caramel Fudge rounds up this simple but special meal for that special man of the house.

Have something to report? Tell us in text, photos or videos.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.
 
Eggs Benedicts Style with Smoked Salmon
 
Pancake:

1 pack MAYA “Think Heart” Whole Wheat Pancake Mix 200g
1 piece egg
2 tablespoons oil
3/4 cup water
Poached quail eggs
Smoked salmon
Hollandaise sauce, prepared

Prepare pancake mix as per package direction.
To assemble: Lay 1 cooked pancake onto serving plate, top with sliced salmon, poached egg and hollandaise sauce. Sprinkle some chopped parsley for garnish. Repeat procedure with the remaining pancakes & toppings.
 
Yield:  6 servings
 
***** 
 
Beef Pot Pie
 
Filling:
½ kilo beef tenderloin, cut into strips
MAYA All-Purpose Flour
½ cup butter
3 tablespoons crushed garlic
1 cup sliced mushrooms
3 tablespoons red wine
1 cup mushroom stock
¼ cup cubed ham
¼ cup chopped fried bacon
 
Pastry:
2 ½ cups MAYA All-Purpose Flour
1 tablespoon garlic powder
1 cup butter (1 – 225g bar)
¾ cup cream cheese
 
Prepare eggwash for brushing crust.

Dredge beef in flour. Set aside. Heat butter then sauté garlic. Add beef and cook until browned. Add mushroom and stir fry for a minute. Pour in the wine and mushroom stock. Simmer then add ham, and bacon. Cook until mixture is slightly dry. Cool.

Preheat oven at 350°F/ 177°C. Prepare three – 5 ounces ramekins.  Set aside.

In a bowl, sift flour and garlic powder together. Cut in butter and cream cheese. Gather dough into a ball then divide into 2 portions one bigger than the other. Roll out the bigger portion to 1/8-inch thick. Cut into 3-inch rounds. Fit into the muffin pans. Fill with the cook beef mixture. Roll out the remaining dough.  Use as top crust for pot pie – make slit at center of crust to serve as steam vent. Brush with eggwash then bake until brown.
 
Yield: 5 pieces
 
***** 

Banana Cream Pie with Caramel Fudge
 
Pastry:
1 pack MAYA Complete “Quick n’ Easy” Hotcake Mix 200g
1 tablespoon cocoa powder
4 tablespoons water
     
Filling:
¼ cup sugar
3 tablespoons MAYA Cornstarch
1 ½ cups evaporated milk
1 piece egg yolk, slightly beaten
1 tablespoon butter
½ teaspoon vanilla
3 pieces ripe banana (lacatan), sliced into rounds
 
Caramel Fudge:
1 cup whipping cream
2 tablespoons powdered sugar
¾ cup sugar
½ cup softened butter
 
Preheat oven at 400°F/ 205°C. Combine MAYA Complete Hotcake Mix with cocoa powder. Add water, one tablespoon at a time, enough to form a ball of dough. Roll out to 9-inch pie plate. Bake until golden brown.

Cool. Prepare filling. Combine sugar and cornstarch. Gradually stir in evaporated milk. Cook over double broiler stirring constantly until mixture thickens. Remove from heat. Gradually stir half of the mixture into the beaten egg yolk. Put back in saucepan and blend. Cook until mixture coats spoon. Blend in butter and vanilla.  Cool.

In a bowl, whip half of the cream with powdered sugar until stiff. Chill. In a saucepan, caramelize sugar in low heat then add butter and remaining all purpose cream.

To assemble: Layer half of banana into pie plate – pour the filling. Arrange remaining half of banana and cover and drizzle caramel fudge. Decorate with whipped cream if desired.     
 
Yield:  8-10 servings