Savory Treats

August Recipes

Taken as stomach-filling merienda or as full-on meals, this trio of baked creations give you variety and satisfaction. These featured recipes come from The Maya Kitchen. For more recipes, other culinary ideas and course schedule, log on to their website: www.themayakitchen.com.

BACON BROCCOLI QUICHE

Bacon Broccoli Quiche (3)copy

Pastry Crust:
1 ¾ cups MAYA All-Purpose Flour
¼ teaspoon salt
¾ cup cold butter
4-5 tablespoons cold water

Filling:
½ cup spinach, blanched
1 piece medium-sized onion, sliced
½ cup sliced yellow bell pepper
1 cup broccoli florets, blanched
100 grams bacon, half-cooked
½ cup cream
¼ cup milk
½ cup grated gruyere cheese
¼ cup grated parmesan cheese
salt and pepper, to taste

Preheat oven to 375°F.
Prepare crust. In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add enough water to form a ball of dough. Divide dough into 2 portions and press evenly on the bottom and sides of two 14×5-inch non-stick quiche pan with removable bottom. Blind bake the crust for 10-15 minutes.
Prepare filling. Combine all ingredients and set aside.
To assemble. Pour filling into the cooked crust. Cook in the oven for 30 minutes or until set and golden brown.

Yield: 2 quiches (4×5-inch each)

Note: Blind baking is the process of baking the crust first without the filling.This is done by covering the dough with baking paper and weighing it down with beans or grains and then baking it in the oven.

SPICY TUNA CROQUETTES
Spicy Tuna Croquettescopy

Rice Base:
2 ½ – 3 cups cooked Japanese rice
1/3 cup vinegar
dash of salt
½ piece konbu
2-3 tablespoons sugar
1-2 pieces nori sheets, cut into small strips

Tuna Filling:
250-300 grams fresh tuna, cut into cubes
1/3 – ½ cup Japanese mayo
2 tablespoons finely chopped spring onions
½ teaspoon Togarashi (Japanese pepper spice)
La-Yu (Japanese chili oil), as needed
salt and pepper, to taste

Breading:
MAYA All-Purpose Flour, as needed
eggs, beaten, as needed
fresh panko, as needed

oil, for frying

Prepare rice base. Put rice in a glass or wooden bowl; set aside. In a pot, boil together vinegar, salt, konbu and sugar. Pour vinegar mixture over cooked rice and gently mix in cut nori. To separate the rice grains without damaging them, mix the rice by making slicing motions. Remove moisture by using a hand fan or electric fan. Keep rice covered with a damp cloth. Set aside.
Prepare tuna filling. Combine all ingredients together.
To assemble. Scoop about 80-100 grams of prepared rice and spread onto the palm of your hand. Place a small amount of tuna filling at the center and enclose with the rice, creating a small log. Dredge croquettes with flour then dip into the beaten eggs; cover with panko. Refrigerate for 20-30 minutes before frying. Best served with mayo-wasabi sauce or soy sauce with wasabi.

NOTE: Fresh salmon or canned tuna chunks in brine may be used instead of fresh tuna.


BISCUIT BURGER

Biscuit Burgercopy

Biscuit:
2 cups MAYA All-Purpose Flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 teaspoons finely chopped fresh parsley
2 tablespoons shortening
2 tablespoons butter
½ cup milk
½ cup yogurt

Burger Patty:
500 grams ground beef
1/3 cup chopped spring onions
1/3 cup finely chopped onions
¼ cup Dijon mustard
1 egg
¼ cup MAYA All-Purpose Flour
liquid seasoning, to taste
1 teaspoon salt
1 teaspoon ground black pepper
sliced cheese of your preference (optional)
lettuce (optional)

Prepare biscuit. Preheat oven to 425°F. In a bowl, combine flour, baking powder, baking soda, salt, sugar and parsley. Cut in the shortening and butter until the mixture resembles coarse crumbs. Combine milk and yogurt and add gradually until the dough starts to pull away from the sides of the bowl. Knead the dough on a floured surface and roll out to 1 inch thick. Cut the biscuits with a large cutter and place on an ungreased baking sheet. Bake for 10-15 minutes or until golden brown. Cool.
Prepare burger patty. Combine all ingredients in a bowl. Form burger patties and cook using a non-stick pan.
To assemble. Slice one biscuit crosswise and remove the top part. Place a burger patty at the center. Put cheese and lettuce if desired. Top with the other piece.

Yield: 4-5 servings

Ryan

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