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Chef-approved summer recipes

Chef and educator Kristine Pascua Perez shares two recipes ideal for intimate family meals and summer gatherings. The current Program Chairperson of the De La Salle-College of Saint Benilde’s Hospitality Industry Professional Education offers certificate or diploma programs and short courses for those who wish to explore their culinary skills.  

Chef-approved summer recipes
Kristine Pascua Perez

Grilled Chicken and Tomato Salsa Bruschetta

Ingredients:

Chef-approved summer recipes

For the baguette

4 slices toasted baguette or French bread

1 pc. whole garlic clove

olive oil

For the chicken breast marinade

100g skinless chicken breast

1 clove garlic, finely chopped

1/8 tsp. salt

1/8 tsp. ground pepper

1/8 tsp. cumin

1 tsp. olive oil

For the salsa

2 pcs. tomatoes, deseeded and diced

1 tbsp. red onion, diced

1 tsp. fresh coriander (wansuy)

4 pcs. fresh basil, chiffonade

salt and pepper to taste

For the lemon and mint vinaigrette

1 tbsp. lemon juice

2 tbsp. olive oil

sprig of mint leaves, finely chopped

salt and pepper to taste

Garnish

parsley, finely chopped

sprigs of fresh coriander

Procedure:

1. For the baguette: Rub garlic on one side of the toasted baguette slices and drizzle olive oil on top.  Set aside.

2. For the chicken: Marinate chicken breast in garlic, salt, ground pepper, cumin, and olive oil for 30 minutes in the chiller. Grill on both sides till cooked. Dice and set aside.

3. For the salsa: Mix tomatoes, red onion, fresh coriander, basil and seasoning in a bowl. Chill for 15 minutes to let the flavors set.

4. Assembly: Lay out baguette slices on a platter or wooden board. Evenly spoon tomato salsa on each slice. Top with diced grilled chicken. Garnish with chopped parsley and sprig of coriander.

Pan-seared Dorado fillet with Spinach Vichyssoise and Mixed Green

Ingredients:

Chef-approved  summer recipes

For the Dorado fillet

150g Dorado fillet 

1/4 tsp. dried or fresh thyme

1/8 tsp. lemon zest

1 tsp. olive oil

salt and pepper to taste

For the spinach vichyssoise

3 tbsp. butter

2 tbsp. onions

2 tbsp. leeks

2 pcs.  small potatoes, peeled and diced

1 1/2 cups chicken stock

1/3 cup all-purpose cream

½ cup spinach, blanched

salt and pepper to taste

For the mixed greens and basil salad

mixed greens

red radish, sliced thinly

fresh basil leaves

For the lemon and mint vinaigrette

1 tbsp. lemon juice

2 tbsp. olive oil

sprig of mint leaves, finely chopped

salt and pepper to taste

Procedure:

1. To make the vichyssoise: Melt butter and sauté the onions, leeks, diced potatoes, and add salt and pepper. Pour chicken stock and let it boil and simmer until the potatoes are tender. Finish with cream and let it simmer until slightly thick. Remove from heat and transfer in a blender. Puree vichyssoise with blanched spinach. 

2. Season Dorado fillet with thyme, lemon zest, olive oil, and salt and pepper. Using a non-stick pan, sear skin side first and then the flesh side of the fish. Set aside.

3. To make the mixed greens and basil salad: Mix all ingredients for the lemon and mint vinaigrette. Toss the mixed greens, red radish, and basil in the vinaigrette. Set aside

4. To assemble: Pour the spinach vichyssoise in shallow bowl. Place the seared Dorado fillet in the middle. Top with mixed greens and basil salad.

Topics: Kristine Pascua Perez , De La Salle-College of Saint Benilde , Hospitality Industry Professional Education

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