Doña Elena Olive Oil’s chef ambassadors share hearty recipes
The holidays may be over, but there couldn’t be a better time to reset our health goals.
Whether it’s all about getting back on track or whipping up easy to cook but healthy recipes at home, Doña Elena Olive Oil chef ambassadors Locavore executive chef Mikel Zaguirre and Raintree Group of Restaurants’ corporate chef Kalel Chan’s quick and tasty recipes will help you to keep those resolutions in check.
Fly Ace group, Doña Elena Olive Oil’s local distributor, wants to encourage Filipinos not to get intimidated by this versatile oil.
“Filipinos often see olive oil as ‘pang sosyal lang,’” said Fly Ace category manager for oils Zen Prudentino.
“However, we want to get their trust by showing how dishes they enjoy in restaurants that are prepared by professional chefs can easily be recreated at home using Doña Elena Olive Oil, without sacrificing flavor.”
Olive oil is one of the healthiest types of oil in the market. It contains good fat and antioxidants. Doña Elena Olive Oil comes from olives grown in Andalucia, Spain, which is known to be the global leader in terms of olive oil.
These recipes require minimum effort on your part but will surely let your family think you took the time to learn a difficult recipe for New Year.
Fettucine with Seared Beef and Sour Cream by Chef Kalel Chan
Yield: Good for 3-4 persons Preparation time: 30 minutes
Ingredients:
200g marinated beef tenderloin, cleaned
2 tbsp white onion, finely chopped
1 tbsp garlic, peeled and finely chopped
1 tbsp Doña Elena capers
2 tbsp Worcestershire
150 g Doña Elena fettucine
2 tbsp Doña Elena red wine
3 tbsp Doña Elena olive oil 3 tbsp Sour Cream
- For the beef dry rub 1 tsp pimento, sweet 1 tsp cocoa powder, unsweetened 1/2 tsp cumin powder
1/4 tsp all spice powder
1/8 tsp cinnamon powder 1/8 cayenne pepper powder
Mix all ingredients together and set aside to use for marinating the beef tenderloin.
Procedure:
1. Sear beef tenderloin with Doña Elena Pomace Olive Oil until desired doneness is achieved and let the meat rest. 2. In a pot, boil two liters of water and add salt. Cook Doña Elena fettucine for seven to eight minutes and set aside.
3. Using the oil from the seared meat, saute the onion and garlic briefly.
4. Add the capers and deglaze with red wine.
5. Add the cooked pasta and season with Worcestershire.
6. Slice the beef tenderloin.
7. Plate the pasta and add the slices of beef tenderloin
8. Add the sour cream and serve. Chocolate Penne Rigate with Dried Fruits and Walnuts by Chef Mikel Zaguirre Yield: Good for 2
Ingredients:
Belgian chocolate, melted 1 cup
Penne rigate 1/2 cup dried apricot, chopped
1 tbsp dried cranberries, chopped
1 tbsp walnuts, chopped
Procedure:
1. Cook the penne rigate until al dente. Set aside until cool.
2. Line up the cooked penne rigate in a foil or mesh then pour in the melted chocolate.
3. Sprinkle the apricot, cranberries and walnuts.
4. Let it cool for 30 minutes then ready to serve. /