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In the Name of Culinary Glory

Date Published: Mar 9, 2017 1:20pm
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IN THE NAME OF CULINARY GLORY

"Good food is very often, even most often, simple food." – Anthony Bourdain Everybody loves to cook. Yes, even high school students and most especially culinary students. Harnessing their refreshing curiosity and eagerness, CCA Manila challenges the youth to whip up exciting new recipes in the 2nd CCA Cup Clash of the Clans using JOLLY, Dona Elena Olive Oil, and JOLLY Canola Oil on November 28, 2014, 8am to 7pm in CCA Oceana.

For canned vegetables and fruits, JOLLY has become a staple in the kitchen and is known for its high quality and affordability with a wide variety of mushrooms and cuts including JOLLY Whole Mushrooms, Pieces and Stems, Premium Sliced Mushrooms, and Shitake Mushrooms, and Cream of Mushroom Soup. JOLLY Corn locks in the natural sweetness of high quality corn from Whole Kernel Corn, Cream Corn, and Young Corn. An assortment of canned fruits and vegetables from Asparagus to Garbazos and Lychees to Peach Halves are also available for easy and convenient cooking.

Sourced from Spain, 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. Dona Elena Olive Oil is the only oil that can be consumed as it is - freshly pressed from the fruit. The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids (MUFA) that lowers bad cholesterol and increases good cholesterol, and naturally occurring vitamins and antioxidants.

A heart-healthy, versatile, and value-for-money cooking oil, JOLLY Canola Oil is loaded with Omega 3 and 6 and has the lowest saturated fat among vegetable oils. Canola oil has a light, neutral taste and can be used for any type of dish and cuisine and can be used for frying, stir-frying, and even baking.

The four competing Houses Culinary Champions, Gastronomic Gurus, Kitchen Kings, and Meal Masters must showcase delicious new recipes using these ingredients. Before this exciting event, here are some recipes to whet your appetite:

Ham and Mushroom Lasagna

Ingredients:

3 tbsp Dona Elena Pure Olive Oil
1 pc white onion, finely chopped
1 head garlic, minced
1 can JOLLY Whole Mushroom, sliced
2 can Dona Elena Diced Tomatoes
¼ cup parsley, finely chopped
2 tsp salt
½ tsp pepper
400 grams uncooked DONA ELENA Al Dente lasagna sheets 1pack grated quick melting cheese (for the white sauce)
2 cans JOLLY Cream of Mushroom Soup
200 grams ham strips or slices
6 pcs hard-boiled eggs, thinly sliced
½ cup (120 grams) parmesan cheese
1/4 cup (60 grams) bread crumbs

Procedure

1. Red sauce: In a heated pan, saute the onions in Dona Elena Pure Olive Oil, add garlic and continue cooking.
2. Add sliced JOLLY Mushrooms, Dona Elena Diced Tomatoes and half of parsley, simmer on low fire until tomatoes are cooked well for about 2-3minutes. Add water if needed. Season with Salt and pepper.
3. Cook the Lasagna sheets according to packaging instruction.
4. Preheat oven to 350 degrees. Grease a deep rectangular ovenproof dish and toss bread crumbs in it to coat the sides. Discard any excess.
5. White sauce: In a separate bowl - combine half of the grated cheese and JOLLY Cream of Mushroom soup.
6. Place a layer of Dona Elena Al Dentepasta on the bottom and on the side of the bake ware. Spoon in 1/3 of the red sauce, cover with a layer of ham, then 1/3 the white sauce, and finally one half of the sliced egg. Cover these with a layers of pasta, half of the remaining red sauce, cover top with the remaining white sauce. Top it off with the remaining quick melt cheese, parmesan cheese and chopped parsley then bake for 30 minutes. Yield: 4 - 5 servings

Chicken Pork Pastel

Ingredients

400 grams sliced chicken breast fillet
¼ cup soy sauce
1 tbsp calamansi juice
½ cup JOLLY Canola Oil
½ cup chopped onion
5 cloves chopped garlic
1 cup diced tomatoes
1 tsp chicken powder
1 can JOLLY Cream of Mushroom Soup
1 cup JOLLY Cow Pure Fresh Milk
1 can JOLLY Whole Mushroom
1 can JOLLY Water Chestnut, sliced
24 pcs quail eggs, cooked and peeled
1/3 cup salt, iodized
1/8 tsp black pepper,

ground Crust:

1 cup Good Life Breadcrumbs
½ cup melted butter
¼ tsp salt, iodized
1/8 tsp black pepper, ground
1 tsp parsley, chopped

Procedure:

1. Marinate chicken and pork in soy sauce and calamansi juice for at least 30 minutes.
2. Heat JOLLY Canola Oil in pan. Saute onion and garlic. Add chicken and pork and stir –fry for 5 minutes, add carrots and chicken powder.
3. Add JOLLY Cream of Mushroom Soup, JOLLY Cow Fresh Milk to the pan. Simmer for 15 minutes or until meat is tender. Add JOLLY Whole Mushroom, JOLLY Young Corn, JOLLY Water Chestnut and quail eggs. Season with salt and pepper and transfer to a buttered baking dish.
4. Combine all ingredients for the crust. Sprinkle over the dish. Bake in a pre-heated oven at over 350F for 20 minutes. Cool for a few minutes before serving. Yield: 5 - 6 servings

With JOLLY, Dona Elena Olive Oil, and JOLLY Canola Oil in tow, the young chefs are sure that their dishes are at their best quality. Now, all they need is their innate passion for food. Learn more at www.flyacecorp.com

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