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INQUIRER LIFESTYLE TELLING THE FILIPINO STORY TO THE WORLD2 THURSDAY, DECEMBER9, 2010

25 food icons and their favorite recipes From page 1

MargaritaFores A multifaceted chefand entrepreneur

whoowns a string of successful restau-rants: Cibo,Café Bola,Pepato, LussoandThe Commissary at WhiteSpace. Her

knackfor authenticItaliancookingissecondnatureto her, asshe pushesforthe worldrecognitionof Pinoycuisine.Herfavorite Spinach Crab Ravioli isaPepato original,first serving it at herbrother Jorge’s weddingcatered by Glenda Barretto’sVia Mare.Forespre-paredher first fruit-cheese-salami buffetspreadundertheirbig mangotree atBa-hayna Puti.The dish wasinspiredby aseafood ravioli sheatein a seafoodrestaurantin Venice. “Becausemy mostfavorite thingin theworld is taba ngta-langka , I imaginedwhatit wouldtastelike garnishedon topof a ravioli filled withour sweetestblue crabs.”

Jessie SinciocoShewasa minorityin a male-

dominatedworld of hotelkitchen,butshe rose to thechallengeandeventuallymade an indeliblemarkin hautecuisine. She’sre-sponsiblefor thesuccessof the

Billy KingTheIrish chef brought Le

Soufflé to the country. He was thecreative forcebe-hindthis enduringandenormouslypopularfine-dining restaurant. He hashelped elevate industry standardsby offeringfive-starfood at friendlyprices. And,wherever histalentbrings him,he brings magicto thediningtable. HerunsTheManor at Camp JohnHay, which serves the finestFrench andfusion cuisine.He alsoruns The French Corner.

Seabass with Mushroom andSpinachDuxelle baked in Filo pastryservedona crunchy salad grilled vegetable con-fityogurtsauceandtoasted sesamedressing

90g sea bass1 large sheet FiloPastry 1 tsp clarified butter50 g spinach70 g assortedmushrooms50 g duck liver1 tsprawbutter1 tspgrape seed oil

2 tbsp oliveoil1 tspsesameoil2 tbsp lemonjuice1 tbsp applevinegar1 tbsptoasted sesame seeds1 pcanchovyfillet80 g assortedvegetables1 tspsesamepaste4 tbsp yogurtChil i flakes Garl icpasteSaltandpepper PaprikaTurmeric1. Prepare theduxelleof gooseliver,

spinach mushroomsby combiningthem ina sautépan andcookingquicklyin butter.When cooked, seasonwitha littlesalt.Placeon a tray inthe refrigeratorandallowto cool.

2. Prepare sauce by combiningsesamepaste,yogurtand a littlelemonjuice,and

25FOODICONS4

Continental foodrestaurant LeSoufflé and is making waves withherEnchantéRestaurant& Bar by ChefJessie.

Cooking her favorite dish, shelikesto play with ostrich,as itis ahealthy meat—no cholesterol, lowin calories.Ostrichmeat, shesays,isalsoa good substitute forbeef.

Ostrich in BistekSauce125 g Ostrichtenderloin, cut

into¼-inch thick slices¼ tspfreshlygroundblackpep-

per1 tbsp soysauce2 tsp calamansi juice1 pcwhiteonion,cut into ¼-

inchthick rings1 tbsp olive oilSeason ostrich slices withfresh-

lyground blackpepper andcoat withlittleoil. Charcoalgrill os-trichslices on both sidesfor atleasttwo minutes on each side.Set aside.

Inhot panwiththe remainingoil,sauté onionringsuntiltranslucent.Set aside.

Poursoy sauce andcalamansi juicein thepan.Addthe ostrichsteak slices andsimmer for abouttwo minutes.

Serve rightawaywith a timbaleof garlic riceand roasted eggplantsalad.

season withsalt, pepper andpaprika.3. Prepare sesame dressing: Combine

oliveoil andsesame oil,toasted sesame,anchovy andchili,a littlelemonjuice andalittle garlic paste.

4.Blendat high speedand leave to restin the refrigerator. Season to tastebeforeserving.

5. Prepare assorted vegetables, cut intostripsas they will becookedat high heat atthe lastminute.

6.Season seabasswithsalt, paprika andturmeric.Brush withbutter, thenpreparehotpan with grapeseedoil andseartheseabassvery quickly—18 seconds on eachside.Remove panandallowseabasstorest.

7.Lay outfilosheetandbrushlightly withclarified butter. Foldthe filo soit isdouble-layered. Put halfof the duxelle mix-ture onthe filo andplace theseabassontop,then place theremaining duxelle ontheseabassso thefishis sandwiched.Wrap all the ingredients in thefilo similartohowyouwrap a lumpia . Placethe seabass infiloin 250°F oven forseven min-utes.

While filois baking, roastgarlicsliversandvegetables, etc.,in a very hotpanandseason to tastejust before serving.

Arrange a crunchyleaf of iceberg lettuceon the plate. Drizzle withsesame dressing.Placethe yogurtsauce onthe plate andthehot roasted vegetables. Remove filofromovenand servewith crunchy lettuce. Driz-zle sesame vinaigrette overthe ingredients.

ArielManuelTo this day, heremains“the”force to reckonwithin

culinarytiltshereand abroadandis probablythe mostbemedaledchef in the country. Manuel hasalwaysbeenthe teamcaptainof mostvictorious Philippinecontingents competingin anypart of the world, partic-ularly under the Les ToquesBlanches Philippines. Thecreativitythat haswon him awards in prestigious com-petitions canalways be experienced at the palate-pleasingrestaurant LoloDad’s at Quirino Avenue inManila andLolo Dad’s Brasseriein Makati.

He’s a bigfanof duck, buthe doesn’t gofor authenticcooking.“I alwayswantto trysomethingnew. I’man ad- venturouskindof chef andI like to discovernew stuff. Iuseduckfor adobo , asado , etc.”

Spinach CrabRavioliSpinach pasta:1 k spinach

4 pcseggs¼ c olive oil1 tspiodizedsalt2 ½c flourSauce:½ literwhipping cream1/8c lemonCrabmeat filling:1 k femalecrab1 tbspoil1 tbsp garlic2 tbspwhite wine(optional)dash of blackpepperdashof iodized saltBoil crab inpot ofboilingwaterfor 8-

10 minutes.Transferto bowl of icewa-ter. Cool.Drain.Removeclaws.Crack claws; remove meatfrom the shell. Sepa-rate meat from roe. Setaside.

Forcrabmeat filling:Sauté in a saucepanoverlow mediumheatoliveoil.Addgarlic andcrabmeat.Seasonwith saltand pepper.

To makespinachpasta dough: Re-move thestems from a kilo offreshspinach.Cook thespinachin boiling wa-terfor twominutesor untilwilted.Rinseto cool andsqueezeit dry. Pureethespinach ina blender. Addtheeggsandblendthe mixture well. Add the remain-ingingredients.Placethe flourin a bowlandadd the blended spinach mixture.

Using yourhands or wooden spoon,mixuntil theingredients form a ball of dough.Knead thedough forabout fiveminutes,thenset ina lightly oiledbowlto rest forone hour. Afterthe doughhas

rested, placeon a boardthat hasbeendustedwithflour, androllit outwitharolling pinuntil itis paperthin.(Youcanalso usea pastamachineto roll thedough out.)

To assemblethe ravioli:Space theballsof crabmeatfillingon thesheet of dough,about 1 ½ inch from each other.Layanotherthinsheetof doughatoptheballs. Press around eachball withyourfingersto seal.

Dust thetop ofthe uncutravioliwithflour, cut themapart withpastry wheel(preferred) or sharp knife. Boilthe ravio-liin boiling saltedwater forfiveminutes.

To make thesauce:Heat thecreamandreduceit by one-third, addlemon juice. Season withsalt andpepper.

Deep frythinlysliced leeksin veg-etable oil.Set aside. Serveimmediately the freshly cooked ravioli anddrizzleontopwithcream sauceand crab roe.

Garnishwith chiffonade of leeks.

FORES’ SpinachCrab RavioliROMYHOMILLADA

SINCIOCO’SOstrich inBistek Sauce JIMGUIAOPUNZALAN

KING’SSeabasswith Mushroomand Spinach

Hainanese DuckFor theDuck:1 wholeduck 2 cloves garlic,peeled120 g slices of fresh ginger, peeled4 scallions, trimmed Abouta gallonof duck orchickenstock

cilantro sprigs (garnish)

1 g sesameseeds10 mlsesame oilSalt to tasteFor therice:250g jasmine rice40 mlpeanut oil5 g pumpkin seeds5 pcsshallots, peeled and

minced5 cloves garlic,minced500ml reservedstockfrom

cooking Hainanese duck 10 g duck liver(searedand

diced)3 g springonionsSalt to tasteFor thesoup: (DuckMami)Duck s tock Shredded D uck Hong Kong noodles Springonions

MANUEL’S HainaneseDuckROMYHOMILLADA