Farm to Table, Organic Gourmet Cuisine at The Maya Kitchen

On September 28, Saturday, 9am-1pm, Chef Robby Goco, the man behind the Cyma Greek Taverna restaurant chain will again launch a new dining concept as he visits The Maya Kitchen for a cooking demonstration.

Chef Robby will share dishes inspired by Green Pastures, his latest restaurant that features a unique farm to table cuisine featuring dishes that are created from all organic, local, original, with no antibiotics, vine ripened, unprocessed whole ingredients.

chef robby goco

The philosophy behind Green Pastures is to have the taste of the food as the main focus. It is to offer food the way it is supposed to be. The food is not your usual bland, lackluster organic kitchen offerings but rather food of exceptional taste presented in the most creative ways. It is like gourmet organic with the restaurant offering duck, roast beef, chicken cooked slow for as long as six hours.

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Executive Chef Rene Ottlik Does Tapas and More at the Maya Kitchen

On October 20, Saturday, 9am-1pm, drop by The Maya Kitchen and learn how to prepare delightfully pleasing miniature dishes as Mandarin Oriental Manila Executive Chef Rene Ottlik showcases tapas and more.

A mainstay of Spain’s cuisine, tapas are finger foods that can be as simple as small morsels of meat, fish, vegetable or fruit or as elaborate as a hot dish simmered in sauce. Tapas are normally served in small portions and are available the whole day in the bars and cafes of Spain.

Chef Ottlik will show his take on tapas with his very own creations like Frittata of Sweet Pork, Orange Olive Tapenade and White Balsamic Dressing; Gazpacho; Crispy Chicken Croquettes with Garlic Aioli; Smoked Salmon Tartar, Cucumber Sour Cream and Black Pepper Crisp. He will also demonstrate how to make Churros and Almond Sponge Cake.

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Bread Recipe: Malunggay Garlic Baguette

Here is sharing with you a healthy recipe from The Maya Kitchen.  Back in the homestead, we would always try as best as we can to incorporate healthy foods in between the junk that we confess to still enjoy and indulge from time to time.

50 grams Malunggay leaves
1 ¾ cups water
1 tablespoon yeast
¼ cup water (from the boiled malunggay water)
1 teaspoon salt
2 tablespoons honey
3 tablespoons molasses
30 grams garlic, minced
3 cups LFM Bread Flour
1-1 ½ cups MAYA All-Purpose Flour
½ cup powdered milk
¼ cup melted butter

1. Boil malunggay leaves in water for 5 minutes. Separate ¼ cup malunggay water. Set aside.
2. Cool down and put the remaining malunggay mixture into food processor and run for a few seconds, just to crush leaves. Set aside.
3. Dissolve yeast in ¼ cup warm malunggay water.
4. In a bowl, combine the rest of malunggay water, salt, honey, molasses, garlic, flours and powdered milk. Stir in dissolved yeast. Mix well then knead until smooth and elastic.
5. Add in the butter while kneading the dough. Transfer dough to greased bowl and let it rise for 30 minutes or until double in bulk.
6. Punch down dough then divide into five portions.
7. Shape into baguette rolls then put in greased French bread pans.
8. Let it rise until double in bulk.
9. Bake in a preheated oven 375°F/190°C for 25-30 minutes or until golden brown.

Baguettes are generally made from four common ingredients: flour, water, yeast and salt and as what is usual with french breads are free from preservatives like most breads that are commercially available nowadays. Add to that the very healthy malunggay. Continue reading “Bread Recipe: Malunggay Garlic Baguette”