Turn Noche Buena Remnants Into An Entirely New Feast
Ham and Cheese Bread Roll
Yield: 6 bread rolls
- 6 slices white bread, with crusts removed
- 5-6 slices leftover ham
- 6 slices cheddar cheese
- Asparagus, blanched, as needed
- Celery, cut into strips, as needed
- Bell pepper, cut into strips, as needed
- 1-2 egg/s, beaten
- Japanese breadcrumbs, as needed
- Oil, as needed, for deep frying
Flatten sliced bread until thin, using your fingers or with a rolling pin. Arrange ham, cheese and vegetables on top of the bread then roll. Dip bread rolls in beaten egg then cover in breadcrumbs. Repeat procedure for all bread slices. Deep-fry until golden brown.
- ? Make sure you have very soft bread. Don’t let it get exposed to air, otherwise, you won’t be able to roll it properly.
- ? Cut the vegetables evenly so the rolls look nicer when you cut them.
- ? Cook in very hot oil (medium to high heat), so the bread doesn’t absorb the oil.
- ? Cut the bread rolls while still warm.
- ? Slice the ham slantwise so you can have ham in every bite.
Quezo de Bola Cheese Pie
Yield: 12 cheese pies
- 2 cups MAYA All-Purpose Flour
- 2/3 cup butter
- 3-4 tbsp cold water
- 1 ½ cups grated, quezo de bola
- 3 eggs, beaten
- ¾ cup fresh milk
- ¼ cup all-purpose cream
- 2 tbsp pimiento, finely chopped
- 1 tbsp parsley, finely chopped
- 1 tsp basil
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup grated quezo de bola
Preheat oven to 350°F/177°C. Grease a 12-hole 3-oz. muffin pan. Set aside.
Prepare crust: Sift flour in a bowl. Cut in butter until pea-sized crumbs are formed. Add water, one tablespoon at a time, enough to form a dough. Allow to rest for 30 minutes in a bowl; cover with a cloth or cling wrap. Divide dough into 12 pieces then press each piece to fit the bottom and sides of the muffin pan. Bake the crust for 10-15 minutes. Place all ingredients for the filling in a bowl. Spoon filling into the cooked crust until ¾ full. Sprinkle grated quezo de bola on top of the filling. Bake for 30 minutes or until brown.
- ? Allow the dough to rest so it’s easy to press onto the tart pan.
- ? No need to grease the pan, as you already have butter in the dough mix.
- ? Press the dough up to the rim, keep the bottom dough thin so you can put more filling.
- ? Prick the dough before pre-baking so it doesn’t rise.
- ? After baking, sprinkle the rest of the grated cheese on top to make the cheese more prominent.
Roast Chicken Sandwich
- 2 tbsp butter
- 2-3 tbsp MAYA All-Purpose Flour
- 1 ½ cups water or stock
- 2 tbsp liquid seasoning or soy sauce
- 2 tbsp red wine
- 1 ¼ tsp salt
- 1 tsp crushed peppercorns
- Leftover roast chicken slices
- Bread slices, as needed
- Quick melt cheese, as needed
In a sauce pan, melt butter; add flour then stir. Pour in water/stock, liquid seasoning and red wine. Bring to a boil or until liquid thickens. Season with salt and pepper. Add left-over chicken slices and allow to simmer for a few minutes. Turn off heat. Top a bread slice with roast chicken and gravy. Sprinkle cheese on top and serve while hot.
- ? Simmer the chicken meat in the gravy to make it tastier.
- ? Serve with your favorite side dishes like onion rings, fries, and a good beverage, even beer.
Crispy Lechon Tortilla Pizza
- 2 cups flaked lechon meat
- 2 tbsp olive oil
- Iodized salt, to taste
- Tortilla wrap, as needed
- Prepared pizza sauce, as needed
- Grated mozzarella cheese, as needed
- Grated quick-melting cheese, as needed
- Olive oil for drizzling
Pan-fry flaked lechon meat in oil and season with salt. Cook until brown. Drain cooked lechon flakes on a paper towel. Cool and set aside. Spread pizza sauce on top of a tortilla. Top with grated cheese and lechon flakes. Drizzle with olive oil. Bake for 10-15 minutes.
- ? Make sure the lechon is thinly flaked.
- ? Use Teflon pan for easier frying.
- ? You may add roasted vegetables or your favorite herbs for better texture and flavor.
- ? Make sure you put two types of cheeses and not just mozzarella because mozzarella is quite bland. Choose one of the salty kinds (e.g., cheddar, parmesan or quick melt cheese.)
Recipes courtesy of The Maya Kitchen
Prepared by Chef Carina Cano
Produced by Rhia Diomampo-Grana
Photography by Paul del Rosario
Styling by Athena Fregillana