Yummy 201612

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Fried Chicken
Surprise family and friends by
making restaurant-style fried
chicken at home! Serve it
alongside sweet potato
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dinner rolls.

Serves 4 to 6
Prep Time 5 minutes
Cooking Time 2 hours

1 teaspoon whole
black peppercorns
2 bay leaves
1 bunch leeks (green part only)
4 cloves garlic, crushed
1 (1.2-kilo) whole chicken,
washed, cleaned, patted-dry,
and seasoned with salt all over
and inside cavity
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(patis), divided

Grilled Root Beer

Beef Ribs

Here’s a new take on classic

roast beef. Marinate the

meat in root beer then grill

over charcoal for a sweet-

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Serves 5 to 6

Prep Time 30 minutes,

plus marinating time

Cooking Time 2 hours

FOR THE MARINADE

1 (330-ml) can root beer

(we used Sarsi)

¾ cup soy sauce

2 tablespoons chopped garlic

1 tablespoon brown sugar

salt and pepper

1½ kilos beef ribs, sliced into

2-inch pieces

canola oil, to grill

FOR THE MUSHROOM AND

PEPPER GRAVY

1½ tablespoons butter

½ cup canned sliced

mushrooms, drained

1 beef bouillon cube

½ tablespoon soy sauce

1½ teaspoons crushed

black peppercorns

salt

1½ tablespoons potato starch,

dissolved in ¼ cup water

chopped parsley, to garnish

FOR THE GARLIC

MASHED POTATOES

1 medium head garlic,

top sliced off

500 grams medium potatoes,

peeled, boiled, and mashed

¼ cup butter

½ cup milk

salt and pepper

FOR THE GRILLED CORN

WITH PAPRIKA

¼ cup butter

2 teaspoons paprika

3 ears corn, steamed

and shucked

salt

1 Make the marinade: Combine

all ingredients in a bowl. Add

beef and marinate, covered,

in the refrigerator for 6 hours

or overnight.

2 Make the mushroom and

pepper gravy: Melt butter in a

saucepan over medium heat.

Sauté mushrooms for 3 to

4 minutes. Add 2 cups water

and bring to a boil. Add

bouillon cube, soy sauce, and

peppercorns. Season to taste

with salt. Add potato starch

mixture and simmer until thick.

Sprinkle with parsley. Set aside

and keep warm.

3 Let beef sit at room

temperature for 10 to 15 minutes

before grilling. Drizzle meat with

oil. Grill beef over a charcoal

grill until cooked to your desired

doneness, about 5 minutes

per side.

4 Make the garlic mashed

potatoes: Rub garlic head with

oil until well coated. Grill garlic

with beef for about 8 to

10 minutes or until skin is slightly

charred. Squeeze out garlic

cloves; mix with potatoes, butter,

and milk. Season to taste with

salt and pepper. Set aside.

5 Make the grilled corn with

paprika: Combine butter and

paprika; mix well and set aside.

Grill corn together with beef.

Once corn is lightly charred,

immediately brush with butter

mixture. Season with salt.

6 Serve ribs with gravy, mashed

potatoes, and grilled corn.

canola oil, to deep-fry

(prepare enough to cover

¾ of the chicken)

banana ketchup, to serve

1 Fill a steamer with water.

Add peppercorns, bay leaves,

leeks, and garlic. Cover and

bring to a boil

2 Reduce heat and bring water

to a slow boil. Place whole

chicken on the steamer basket

and cover. Steam for 45 minutes

to 1 hour or until chicken is

cooked through.

3 Remove chicken from steamer

and brush all over with half of the

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Let cool, then brush again with

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4 Heat oil in a deep frying pan.

Deep-fry chicken, making sure

at least half of it is submerged

in oil, until skin is golden brown

and crispy, about 20 minutes.

Drain on paper towels and serve

with banana ketchup.

ROAST IT!

If desired, roast marinated

ribs in the oven at 300°F,

covered, for 1½ to 2 hours.

Then increase heat to 400°F

and roast, uncovered, for 20

to 30 minutes.