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Tuesday, November 11, 2003
Recipe of the day: Embutido
A Filipino meat roll favorite that can be adopted to so many other recipes.
Ingredients:
75 to 100 g. leaf lard or sinsal, cleaned and drained
1 piece white gulaman bar, finely shredded
1/2 kg. lean ground pork
1/2 cup chopped Vienna sausage
1/2 cup chopped chorizo de bilbao, (approx. 60g.),
1/4 cup grated cheddar cheese
3 tbsp. raisins
2 tsp. finely crushed garlic
1/4 cup pickle relish
3 tbsp. chopped red onions
1/4 cup chopped pimientos
2 tbsp. chopped carrots
2 tbsp. MAGGI Chili Sauce
2 tsp. MAGGI Savor
1/4 tsp. salt
1/2 tsp. ground black pepper
3 pieces eggs
1/4 cup CARNATION Evap
strings to tie ends of embutido
Broth
1 tbsp. cooking oil
1 tsp. crushed garlic
1/3 cup chopped red onions
1 piece MAGGI Pork Broth Cube, dissolved in
2 cups water
1 tsp. vinegar
1 tbsp. MAGGI Savor
2 tsp. butter
1 piece bay leaf
2 tbsp. cornstarch, dispersed in
2 tbsp. water
Preparation:
1. Divide sinsal into 4 pieces and spread out in a tray. Set aside.
2. Soak finely shredded gulaman bar in water until soft; drain. Set aside.
3. Combine all the ingredients and the soft gulaman shreds. Mix thoroughly.
4. Put around 1 1/2 to 2 cups of mixture on each sinsal; form into a log and wrap with the sinsal.
5. Tie both ends with string to secure. Set aside.
6. To make the broth: Heat oil and sauté garlic and onions until limp.
7. Pour in broth, vinegar, MAGGI Savor, butter and bay leaf; let boil without stirring to avoid the raw taste of vinegar.
8. Lower embutido into the simmering broth and cook over low fire for 25 minutes.
9. Remove embutido from broth and cool before slicing.
10. To make gravy, strain broth and thicken the soup stock with cornstarch. Serve with the sliced embutido.
*Cook Notes:
For Chicken Roulade, use 3 kg. chicken breasts, deboned. Flatten chicken breasts and use to wrap 6 embutido rolls. Tie with kitchen strings and boil as in basic embutido. Serve with gravy. For Beef Roulade, use 2 kg. thinly sliced beef round and use to wrap 6 embutido rolls. Tie with kitchen strings. Cook in sauce prepared thus: sauté 1 tbsp. minced garlic, 1 cup red onions and 4 cups chopped tomatoes in cooking oil, when the tomatoes are wilted, add MAGGI Beef Broth Cube and 6 cups water. Add in the Beef Roulade and bay leaf and season with MAGGI Savor, Calamansi, 1 tsp. paprika powder, salt and pour in 2 cups tomato sauce. Cook beef roulade for 1 hour over medium to low heat while constantly stirring. Transfer roulade to a platter and serve with sauce. For Stuffed Chicken, use two-1 1/2 kg. whole chicken, marinated in: 6 tbsps. MAGGI Savor, 2/3 cup fresh orange juice, 2 tbsps. fresh rosemary, salt and pepper. Stuff with embutido mixture and truss. Bake for 2 hours at 250 degrees F and another hour at 350 degrees F. Serve with gravy prepared thus: drain drippings and thicken with 1 tbsp. cornstarch dispersed in 1/4 cup water.
(November 11, 2003 issue)
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