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Corned beef croquettes and corned beef flamenco maki

January 14, 2010 00:00:00
Annelle S. Tayao
Philippine Daily Inquirer

WITH “ONDOY” AND “Pepeng” still fresh on people’s minds—and bank accounts—this year is looking to be cheap and practical, but innovative.

Corned beef is comfort food that should really test the Pinoy’s zest for innovation.

From Argentina Corned Beef comes two new recipes that are the result of thinking out of the box—Corned Beef Croquettes and Corned Beef Flamenco Maki.

“Corned beef has always been the staple breakfast food,” says Melissa Lim-Lara, senior product manager of Argentina. “Now we’re introducing ways for people to enjoy their Argentina corned beef.”

The two recipes are part of Argentina’s campaign to extend the use of corned beef.

Lim-Lara also stresses Argentina Corned Beef’s added health benefits—protein, iron and zinc. “It’s not really just about the taste; we’re giving customers premium and authentic corned beef.”

Endorser Boy Abunda’s unique take on the household staple: Corned beef with saba and peanut butter. He takes it for breakfast when he’s in the mood for variety.

For special occasions, Abunda mixes corned beef with pasta.

“It’s my comfort food,” he says. “I can start and end my day with corned beef.”

Corned Beef Croquettes

1 tbsp cooking oil

2 tbsp chopped onion

2 tbsp chopped celery

2 tbsp chopped carrots

1 tsp minced garlic

260 g Argentina Corned Beef

¼ tsp salt

1/8 tsp ground black pepper

4 c mashed potatoes

½ c all-purpose flour

2 eggs, lightly beaten

2 c Japanese breadcrumbs

Cooking oil for deep frying

Ingredients for onion-garlic dip:

2 tbsp milk powder

¼ c water

¼ c mayonnaise

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

1 tbsp chopped spring onion

Heat cooking oil in sauté pan. Add onion, celery, carrots and garlic. Allow to sweat over low to medium heat for 1-2 minutes or until aromatic. Stir in corned beef. Season to taste with salt and pepper. Set aside to cool.

Place about 1 heaping tbsp of mashed potatoes in your hand. Add 1 tsp of corned beef filling in the middle. Add another tablespoon of mashed potatoes to cover filling. Gently form into a croquette.

Dredge croquette in flour, dip in egg then roll in breadcrumbs. Deep-fry in hot oil until golden. Serve hot with onion-garlic dip.

To make onion-garlic dip: Mix all ingredients together. Cover and chill for at least an hour before serving to let flavors blend.

Corned Beef Flamenco Maki

1 recipe sushi rice

1 recipe maki filling

½ c shoestring potato chips (Piknik original flavor)

2 medium-ripe saba, cut into 8 strips each and fried

6 large eggs, beaten and cooked in a pan to make 4 thin sheets

4 sheets nori, cut into halves

1 recipe chimichuri

Place half nori on a bamboo mat and flatten about ½ cup of sushi rice. Place a sheet of egg over rice and place about 3 tbsp corned beef, potato sticks and 2 sticks of banana. Roll and tighten to hold shape. Repeat procedure and slice each roll into 8 pieces. Serve with chimichuri on the side or top each slice with ½ teaspoon of the sauce.

Makes 8 servings.

Sushi rice

3 c Japanese (sushi) rice, washed twice and drained

3¼ c water

7 tbsp rice vinegar

1 tbsp mirin

3 tbsp sugar

Place washed rice in a rice cooker and pour in water. Soak rice for 30 minutes before cooking. Cook rice until done.

In a bowl, blend vinegar, mirin and sugar and set aside until ready for use.

Spread the hot steamed rice on a large plate or a large bowl. Please use a nonmetallic bowl to prevent any reaction with rice vinegar. It’s best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice.

To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

Maki filling

1 tbsp corn oil

¼ tsp paprika

1/3 c minced onions

2 tbsp minced garlic

½ tsp chili flakes

2 tbsp minced parsley

2 175-g Argentina Corned Beef

3 tbsp red wine

pinch pepper

Heat oil in a pan. Sauté garlic, onions, chili flakes, paprika and parsley. Add in corned beef, wine and pepper and cook for a few minutes until almost dry. Set aside.

Chimichuri

½ c chopped parsley

4 tsp minced garlic

¼ c extra virgin olive oil

2 tbsp wine vinegar

zest of 1 lemon

juice of 1 lemon

½ tsp salt

pinch cayenne pepper

pinch pepper

Mix all ingredients well and season to taste.

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