Don’t you believe it when they say that too many (amateur) cooks spoil the broth. With enough enthusiasm, even a group of weekend cooking buffs can quickly whip up great-tasting dishes. This is what the Sunday’s Best Contest was all about. As a venue where non-professional chefs demonstrated their culinary know-how, the competition was proof that neither age nor training in any of the prestigious and expensive culinary schools will determine a sure winner. What is more important is the imagination to think of a recipe, a genuine interest in cooking good food, and enough confidence in the kitchen to stay calm and collected even during a cooking contest when there are time constraints.
Take the case of 17-year-old Geraldine Feliciano. After making it as one of the five finalists via an online voting contest on www.mygreatfood.com, the BS HIRM freshman from UP Diliman’s College of Home Economics emerged as the overall winner of San Miguel-Purefoods’ My Sunday’s Best Recipe Cook Off.
“I was helping my mom since I was in second grade,” says Geraldine, explaining her efficiency and confidence in the kitchen. She relates that it took about a week to think of a recipe before it was kitchen-tested. Geraldine shares that her cousin Rezelee helped her practice for the cooking competition. “She loves eating and was my biggest critic.”
Geraldine’s chicken croquettes earned the highest praise from the judges. “Timing and precision are key factors in making perfectly browned chicken croquettes,” judge and Starweek columnist Lydia Castillo said, declaring the croquettes “perfect.” Chef Reggie Aspiras stressed the importance of wise time management in the kitchen. “Choose recipes you do well and use your time wisely. Do things that are manageable within a time frame,” she advised the competitors. She continued, “In joining a competition, we suggest that you choose a recipe that you really like to share.” Chef Sylvia Reynoso-Gala agreed, saying, “In making a recipe, giving the right proportions are important.”
While the other entries by finalists Harold Gumabay (adobo paella), Jessica Dizon (chicken cordon bleu), Mercedita Madrona (pastry-wrapped chicken-bacon roulade) and Belinda Evangelista (chili minced meat in bell pepper) might have been innovative, they took too long to prepare. The judges also saw that preparation techniques needed some improvement. For example, in preparing cordon bleu, chef Sylvia advised the contestant to put flour on the chopping board to make it easier to roll the meat, while chef Reggie suggested that the chicken be pounded more to make it thinner.
Apart from culinary competitions, San Miguel Purefoods’ Culinary Center periodically holds such activities as mall cooking demonstrations, culinary workshops, and livelihood and educational seminars. In addition, there are newsletters to keep the consumers updated on the latest trends in food. Best of all, there is, a website, www.mygreatfood.com that consumers can visit, should they run out of ideas on what to cook.
Chicken Croquettes
Ingredients:
2 medium-sized potatoes
2 breast fillets from Magnolia free-range chicken
salt and pepper, to taste
1 egg yolk
1/4 cup flour, or less depending on the potato
1/4 cup cream cheese
1 tbsp. garlic, minced
1 tbsp. parsley, finely chopped
1 tbsp. canned pimientos, finely chopped
1 cup flour
2 eggs, beaten
1 cups Japanese breadcrumbs
For the sauce:
1 tbsp. vegetable oil
1 tbsp. Magnolia Gold Butter
1 tabsp. garlic, minced
1 tbsp. onion, minced
1/4 cup canned diced tomatoes
1/2 cup Magnolia All-Purpose-
Cream
salt, to taste
Procedure:
1. Chop the potatoes into quarters and place in a pot with enough water to cover the potatoes. Boil over medium-high heat.
2. Meanwhile, cut each breast fillet into three almost equal parts. Place a piece on a chopping board and put cling wrap over it. Pound the fillet with a mallet until it is about 3-5 mm. thick. Do the same to the rest of the fillets, then season with salt and pepper on both sides.
3. When the potatoes are cooked through, drain and set aside to let the water evaporate.
4. To make the filling, mix the cream cheese, parsley, garlic and pimientos in a bowl.
5. Preheat a pan with less than an inch of water. Fill the breast fillets with the cream-cheese mixture and wrap with foil. Boil in the pan over medium heat for 5 to 7 minutes.
6. Mash the potatoes in a bowl, then season with salt and pepper. Mix with the egg yolk and cup of flour or less.
7. After cooking the chicken, unwrap the foil from the chicken and cover each with the potato mixture and form a ball.
8. Roll the balls in the 1 cup flour then into the beaten eggs, and lastly, into the breadcrumbs. Fry until golden brown. Serve with creamy tomato sauce.
For the sauce:
1. Sauté the garlic and onion with the butter and oil.
2. Add the chopped canned tomatoes and cook for about 3 minutes.
3. Add the all-purpose cream and cook for another minute. You may add salt depending on your taste.