INQUIRER LIFESTYLE
25 food icons and their favorite recipes
Norbert Gandler
Talk about exceptional culi-
nary trainer and Norbert Gan-
dler is the man. As Mandarin
Oriental Hotel’s former executive
chef, Gandler mentored the likes
of award-winning chefs Ariel
Manuel, Humphrey Navarro and
Tonyboy Escalante. He founded
the International School for Culi-
nary Arts and Hotel Manage-
ment (Iscahm) which provides
world-class training and educa-
tion to budding chefs.
Roasted Pineapple-Glazed
Australian Lamb Rack and
Blue Cheese gratinated
Lamb Loin, served with
Potato Gnocchi, Green
Beans, Ratatouille and
Sauce Piquant
1.3 k Australian lamb rack,
Frenched
0.2 k pineapple juice
0.03 k garlic
rosemary
0.05 liter olive oil
0.03 k mustard
Salt and pepper to taste
1 k lamb loin
Salt and pepper to taste
Blue-cheese crust:
0.15 k blue cheese
0.05 k butter, soft
0.05 k me de pane, fresh bread
crumbs without crust
1 pc egg
Salt and pepper to taste
0.4 liter sauce piquant
0.5 k ratatouille
0.6 k potato gnocchi
0.5 green beans
Mise en place: Marinate the
lamb rack with olive oil, garlic
and rosemary. Portion the lamb
loin into 100 grams each. Prepare
me de pane. Whip the butter and
cut blue cheese into small cubes.
Blue-cheese crust: Add cheese
into the whipped butter and add
egg yolk. Mix well and add me de
pane, season with salt and pepper.
TELLING THE FILIPINO STORY TO THE WORLD
the sauce piquant around the
meat. Garnish with fresh herbs.
Green Beans with Walnuts:
0.5 k green beans, fresh
0.06 k white onion
0.03 garlic, chopped
0.01 k iodized salt
0.02 k butter
0.15 roasted walnuts
Wash, sanitize and cut onions
into brunoise. Cut garlic into
brunoise. Roast walnuts in frying
pan and chop. Wash, sanitize
and trim green beans. Blanch
green beans in salted water for
eight minutes until tender. Drain
beans in colander. Melt butter,
add onions and garlic. Sauté un-
til translucent. Add green beans.
Season to taste.
Ratatouille Vegetable:
0.15 k onions
0.02 k gar-
lic, peeled
0.3 k bell
peppers, red
and green
0.25 k egg-
plant
0.2 k zuc-
chini
0.005 k
marjoram
0.005 k
thyme, fresh
GANDLER’S Roasted Pineapple-Glazed Australian
or dried
Lamb Rack and Blue Cheese gratinated Lamb Loin
0.02 k
ROMY HOMILLADA
fresh basil
Lamb rack: Season lamb with 0.12 liter virgin coconut oil
mustard, salt and pepper and iodized salt
sear quickly on each side. Roast white ground pepper
the lamb rack in the oven at 170 0.3 k ripe tomatoes
°C until desired doneness. When 0.05 k tomato paste
cooked, glaze the lamb rack with 0.35 liter chicken or vegetable
pineapple juice. stock
Lamb loin: Season the lamb Wash and rinse all veggies and
loin with salt and crushed black herbs. Blanch and peel tomatoes.
pepper. Pan roast or grill loin un- Peel onions and garlic. Chop gar-
til desired doneness. Place the lic finely. Remove seeds from
blue-cheese crust on top of the peppers and tomatoes. Cut pep-
beef and gratinate. Arrange rata- pers, eggplant, zucchini, toma-
touille, green beans and gnocchi toes and onion into macedoine
on a plate. Place lamb loin on top size. Chop marjoram, basil and
of the green beans and the rack of thyme.
lamb on the ratatouille. Arrange Sauté onions, garlic and pep-
THURSDAY, DECEMBER 9, 2010
From page 6
pers in olive oil. Add eggplant,
zucchini, marjoram and thyme.
Add tomato paste and sauté
briefly. Add stock. Cover with lid
and stew. When veggies are ten-
der, add tomatoes and basil. Sea-
son with salt and pepper.
Potato Gnocchi:
0.6 k potatoes
0.15 k corn starch
2 pcs egg
0.05 k butter
0.015 k parmesan cheese
Salt, pepper, nutmeg for sea-
soning
Boil potatoes with skin in
salted water. Peel potatoes
when still warm and mash right
away on clean working table.
Season with salt, pepper and
nutmeg. Add egg, parmesan
cheese and mix quickly. Add
cornstarch and work it into the
potato-egg mixture. Form gnoc-
chi into desired shape. Coat the
gnocchi with cornstarch and
boil in salted water for five min-
utes. After boiling sauté in but-
ter and season to taste with salt
and pepper.
For Sauce Picante:
0.8 liter brown veal stock
0.1 k shallots
0.1 k bell pepper red/green
0.03 k green peppercorn
0.05 k olives
0.1 k tomato
0.05 k butter
0.015 k salt
0.005 k pepper
0.2 liter Porto wine or red
wine
3 sprig thyme
Cut shallots, olives, bell pep-
per and tomato into brunoise.
Sauté in butter shallots, bell
pepper, peppercorns and
olives. Deglaze with wine, re-
duce by half and add thyme.
Add brown stock and simmer
until the sauce reaches the de-
sired taste. Add tomatoes. Sea-
son to taste and brush with
butter. If necessary, thicken
with cornstarch.
7
Boy Vazquez
A doctor by profession but a
great cook at heart, he knows
his food well and has success-
fully run Café Juanita for
some time now. He showcases
the best in Philippine cuisine
and presents food in the most
innovative way.
The hardworking foodie-
doctor is proud of his Pinoy
dishes, such as the chicken rel-
leno intriguingly presented as
a ball. Like a seasoned sur-
geon, he claims: “I could
debone the chicken even with
my eyes closed.”
Café Juanita’s Chicken
Relleno (Chicken relleno
ball)
2 pcs 1.3 k whole chicken
For stuffing:
3 tbsp seasoning
3 pcs calamansi
½ k ground pork
1 pack sweet ham, chopped
1 can sausage VAZQUEZ’S Chicken Relleno
1 pc chorizo Ball ROMY HOMILLADA
½ c butter the stuffed chicken into a
1 c sweet pickle relish round shape.
¼ c raisins Preheat the oven and set to
2 tbsp catsup maximum temperature.
6 pcs green olives On baking pan, place the
150 g cheddar cheese stuffed chicken into the oven
1 tsp ground white pepper
while keeping the maximum
6 eggs
heat setting for half an hour,
½ c cornstarch
then reduce heat to 375 °F and
Debone the chicken by maintain for one and a half
opening the skin at the back. hours. Be sure to turn chicken
Remove the meat and bones regularly. Check if the chicken
through this opening, leaving is done by using a meat ther-
behind the intact skin. Season mometer. One should achieve
the deboned chicken with cala- a temperature of 170 °F. Once
mansi and seasoning. Chop the done, set the oven to broil just
chicken meat and mix with the to brown the surface of the
rest of the stuffing ingredients. chicken.
Put the stuffing mixture into Collect the drippings and
the deboned chicken through use it in preparing the sauce.
the opening at the back. Once Sauté the drippings in butter
done, sew the slit at the back and red wine, then reduce to
of the chicken while molding make the relleno sauce.
25 food icons and their favorite recipes
continued in regular Lifestyle section