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A Selection of Food and Wine for the Food Service

Date Published: Mar 9, 2017 1:20pm
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A SELECTION OF FOOD AND WINE FOR THE FOOD SERVICE

 

Calling all chefs, restaurateurs, caterers, food truck owners, and culinary students! Put on your apron, serve only the most delicious recipes, and leave the rest to Fly Ace Corporation to provide the best quality ingredients. Fly Ace takes center stage in the upcoming Manila Food and Wine Festival on November 21 to 24 in SM Mall of Asia Concert Grounds.

Fly Ace has established a strong presence in the food service industry with a variety of products that cater to a wide range of recipes. Doña Elena offers a suite of Mediterranean ingredients from olive oil, to anchovies and olives to canned tomatoes. Al Dente Pasta is renowned for its high quality 100% durum wheat semolina that adds gusto to pasta dishes. For canned vegetables and fruits, Jolly has become a staple in the kitchen and is known for its high quality and affordability. And what best to pair sumptuous dishes than with a fine glass of Concha Y Toro wine.

What’s in most food service kitchens Here’s a quick checklist for the budding gourmand:

Doña Elena provides for international flavors with a wide selection of products sourced from Spain, and Italy. Doña Elena Olive Oil is the consistent No. 1 Olive oil brand in the Philippines with its three variants Extra Virgin Olive Oil for salads, pizza and bread dips, Pure Olive Oil for your pasta, Italian and French Cuisines and Pomace Olive Oil for your other frying needs.

Whip up a Mediterranean feast with Doña Elena's line of Mediterranean products and add in Black and Green Olives, Capers, Flat Fillets of Anchovies, Spanish Sardines, and Canned Tomatoes. With these ingredients in your pantry, gourmet cooking is quick and convenient.

Doña Elena Al Dente is the only pasta brand in the Philippines bearing the Artisan Quality claim as it uses special bronze dies which create ridges that help sauces stick to the pasta better. Unlike other pasta with only 6% protein content, Doña Elena Al Dente has 13% protein, a result of the slow-cooking process which preserves its nutrients. Doña Elena Al Dente is also GMO-free, 100% certified all natural. It comes in five variants: Spaghetti, Fettuccine, Fusilli, Penne Rigate and Lasagna.

From Jolly, stock up on Jolly Whole Mushroom 2840g, Jolly Mushroom Pieces and Stems 2840g and Jolly Whole Kernel Corn 2950g. Use Jolly Cream of Mushroom Soup for your base and explore recipes with Jolly Garbanzos, Jolly Grass Jelly, and Jolly Straw Mushrooms. For fruits, use Jolly Lychees, Jolly Peach Halves, Jolly Maraschino Cherries, and Jolly Mandarin Oranges. 

Pair your dishes with 2014 Most Powerful Wine Brand Concha Y Toro and choose among a wide variety from Merlot, Cabernet Sauvignon, Shiraz, Pinot Noir and even Chardonnay from Chile. In the Philippines, eight out of twelve Concha Y Toro wine brands are available: Carmin de Peumo, Amelia, Don Melchor, Marques, Trio, Casillero del Diablo, Sunrise, and Frontera, which cater to the distinctive taste of wine lovers.

With Fly Ace Corporation products in your pantry, working in the kitchen is a breeze. Take it from Chef Justin Barretto David, Executive Chef of Epicurious of the Cravings Group. A graduate from Le Cordon Bleu, Chef Justin likes working on Australasian Cuisine while teaching culinary and hospitality management.  He shares four recipes using Doña Elena Olive Oil, Doña Elena Al Dente, Doña Elena Mediterranean, and Jolly products: Anchovy and Olive Crostini, Chorizo and Tomato Fondue Crostini, Spiced Organic Puttanesca Spaghetti, and Chilled Fruit Shots.

 

Anchovy and Olive Crostini

½ cup                    Doña Elena Pitted Black Olives

½ cup                    Doña Elena Pitted Green Olives

¼ cup                    Doña Elena Capers in Vinegar

2 cloves                                Garlic, peeled

½ tin                      Doña Elena Anchovies

1 handful             Parsley, Fresh

½ cup                    Doña Elena Extra Virgin Olive Oil

½  piece                French Baguette

 

For the bread:

  1. Slice baguette to 1/3 inch disks, line in on a baking sheet and brush extra virgin olive oil.
  2. Bake at 130C for 10-15 minutes until the bread has lost the extra moisture and slightly golden brown.

For the tapenade:

  1. In a blender or a food processor; place the olives, capers, garlic, olive oil, and anchovies and blitz
  2. Blitz ingredients to desired consistency, either smooth to slightly rustic.
  3. Top tapenade evenly over the crisp baguette and serve.

 

 

Chorizo and Tomato Fondue Crostini

3 cups                   Doña Elena Whole Peeled Tomatoes, canned

1 large                   Onion, chopped finely

5 cloves                                Garlic, whole

2 tsp                      Jolly Tomato Paste

1/3 cup                 Honey

½ cup                    Doña Elena Extra Virgin Olive Oil

1 handful             Fresh Parsley, chopped

1 piece                  Chorizo Bilbao, sliced

½ cup                    Doña Elena Extra Virgin Olive Oil

½ piece                 French Baguette

 

For the bread:

  1. Slice baguette to 1/3 inch disks, line in on a baking sheet and brush extra virgin olive oil.
  2. Bake at 130C for 10-15 minutes until the bread has lost the extra moisture and slightly golden brown.

For the Tomato Fondue:

  1. In a large roasting pan, combine whole peeled tomatoes, onion, garlic, tomato paste, extra virgin olive oil and roast the tomato mixture in an oven at 180C for 1hour and 30 minutes until tomatoes have caramelized and excess water has evaporated.
  2. Using a potato masher or slotted spoon, mash and combine ingredients, add honey , salt and pepper to taste.

Assembly:

  1. Place an even layer of tomato fondue over the crisp bread and top with sliced chorizo
  2. Garnish with fresh parsley

 

 

Spiced Organic Puttanesca Spaghetti

 

600g                       Doña Elena Whole Peeled Tomatoes

1/3 cup                 Doña Elena Capers in Vinegar

1/3 cup                 Doña Elena Sliced Black Olives

1/3 cup                 Doña Elena Pitted Green Olives

1/3 cup                 Jolly Whole Mushrooms

1 piece                  Organic Bell Peppers, large cubes

1 piece                  Organic Eggplant, large cubes

1 piece                  Organic Zucchinni, large cubes

2 large                   Onion

10 cloves              Garlic

To taste                Chili Flakes

1 ½ cup                 Doña Elena Extra Virgin Olive Oil

500g                       Doña Elena Al Dente Spaghetti

To taste                Salt

To taste                Pepper, Black

 

For the pasta:

  1. On a large pot of water, add salt until water is slightly salty, heat until water at a rolling boil state.
  2. Place spaghetti  in boiling water and stir to avoid sticking pasta to the pot or to each other
  3. Boil for 7-10 minutes until pasta is al dente
  4. Strain pasta using a colander and place over a large platter and lightly coat with olive oil to avoid sticking and retard the cooking process, never wash over water.

For the Spiced Organic Vegetable Puttanesca Sauce:

  1. Sweat onions, garlic with olive oil over low to medium heat until translucent.
  2. Add tomato paste and cook until it loses its acidic flavor.
  3. Combine organic vegetables and cook until soft.
  4. Add whole peeled tomatoes, anchovies, sliced olives, and chopped capers to the pot
  5. Cook pasta sauce until acidity has been cooked off
  6. Simmer and season with salt, pepper, and chili flakes until the desired spiciness

 

 

Chilled Fruit Shots

1 medium            Watermelon

1 small                  Rockmelon

1 piece                  Mango

1/3 bunch            Red Seedless Grapes

1/3 can                 Jolly Peach Halves

1/3 can               Jolly Mandarin Oranges

1/3 can               Jolly Pineapple Chunks

Shot Glasses

 

  1. Chill fruits and shot glasses  until temperature reaches  < 4C
  2. Large dice mangoes, peaches, mandarin oranges, pineapple chunks, and watermelon
  3. Using a parisienne cutter, ball rockmelons and set aside
  4. Divide grapes in to 2 lengthwise
  5. Mix fruits in a bowl and use a spoon to fill in the chilled shot glasses
  6. Cover with cling wrap and chill in the fridge until ready to serve

 Now all you need is a dash of inspiration and a genuine love for food.  For more recipes, visit www.flyacecorp.com

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