If you want to impress during Noche Buena with your ham offerings, here are a couple of recipes that will make your Noche Buena even more delicious.
Join host Chef Jose Sarasola and guest expert Chef Martin del Prado in this #StraightFromTheExpert Christmas episode as they teach you two delicious recipes!
#GMALifestyle #StraightFromTheExpert
Join host Chef Jose Sarasola and guest expert Chef Martin del Prado in this #StraightFromTheExpert Christmas episode as they teach you two delicious recipes!
#GMALifestyle #StraightFromTheExpert
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FunTranscript
00:00Welcome back to Straight From The Experts Christmas episode.
00:09Today we'll be making two dishes using our majestic ham for your Noche Buena.
00:25And with me today will be Chef Martin Del Prado from CCA.
00:29Chef Martin, hello.
00:30Hello, Chef Jose. How are you?
00:31Thank you so much for joining me today. It's an honor and I'm really glad to be here.
00:35Chef, you can tell us a bit about CCA.
00:37Yes, of course. First of all, I'd like to welcome you to the Center for Culinary Arts Manila.
00:42It was started around 1996 or 1997. We offer several courses.
00:47CCA is not just for expert chefs. Even for beginners who want to learn how to be a chef, they can be a chef.
00:53That's right.
00:54So Chef Martin, what's our first dish today?
00:57Okay, our first dish is called Migas con Chocolate. It's like a Spanish Champorado.
01:16Let's garnish first, Chef.
01:17Try a little bit.
01:19Alright.
01:20And then can I have the ham now?
01:21Okay, of course. The star of the show, our majestic ham.
01:26This is our coarsely chopped majestic ham.
01:30So Chef, for this recipe, roughly how much ham do we need?
01:33One cup.
01:34One cup of ham.
01:36This will be good for about two to three persons.
01:38Three servings, Chef.
01:39And of course, we also have Spanish chorizo that's crumbled.
01:44Okay.
01:45Chef, if we don't have Spanish chorizo or it's a bit pricey, do we have a backup that we can use?
01:51Maybe you can try using longganisa.
01:54I'll say longganisa. It can also be different, right? It has a different texture.
01:59And then we just want our majestic ham to be a bit crispy.
02:03Ah, okay.
02:05So if you notice, it's very oily.
02:07You're right, Chef.
02:09Yes.
02:10The color is different.
02:11So if I can have the croutons now.
02:13Yes, you may.
02:14Here it is.
02:15Here you go, Chef.
02:16This is the magical moment.
02:17Yes.
02:18We're going to put the croutons.
02:20I'm sure the goal of this is to absorb the oil.
02:23Exactly.
02:24Into the bread.
02:25There you go.
02:26Of course, so it won't be too oily.
02:28Yes.
02:29This is the most exciting part.
02:31We're going to plate it.
02:33This is the exciting part, Kapuso.
02:35This is it.
02:36We're adding our chocolate.
02:38Wow.
02:39Look at that.
02:41More, Chef? More?
02:42More.
02:43If we add more, I'll get even hungrier.
02:46There.
02:47Okay.
02:48Wow.
02:53There.
03:02And there, the Migas Con Chocolate is done.
03:05So moving on to our next dish.
03:07Chef, what is our next dish?
03:09Okay, for our next dish, we're going to make Ham Mousse.
03:24Okay, so our first step is our cream cheese.
03:28The cream cheese first.
03:29Yeah.
03:30The quality of your ingredients is very important.
03:32Because the quality of your ingredients is also the outcome of your dish.
03:36That's right.
03:37That's a good point.
03:38Yes.
03:39That's right.
03:40So next is our ham.
03:42This is our ham.
03:43Yes.
03:44One teaspoon.
03:45Okay.
03:46Cayenne pepper.
03:47For that smoky flavor.
03:48For the smoky flavor, yes.
03:50And then next is?
03:51Lemon juice.
03:52Lemon juice for that zesty flavor.
03:54Yes.
03:55And then we're going to add one teaspoon of mustard.
03:59Black pepper.
04:00Black pepper.
04:01And a little bit of salt.
04:03Okay.
04:04So Chef, is the parsley more for color or for flavor?
04:07For flavor, color, and you can see that you make bits and pieces of texture.
04:13Because green actually brings out the vibrant sea of the dish.
04:17Yes.
04:18Okay.
04:19Let's put the parsley.
04:21Yes.
04:22The moment of truth.
04:23Truth.
04:33Wow, it looks really good, Chef.
04:34It really looks like our ingredients are combining.
04:37Yes.
04:38We're now going to assemble.
04:40You can get a little bit of butter.
04:42Okay.
04:43A little bit of butter.
04:44Yes.
04:46Okay.
04:47The purpose of the butter is like glue.
04:50Glue for our lettuce.
04:51Yes.
04:52We can now add our filling into the piping bag.
04:55And then you can sort of just make it go around.
05:00It doesn't have to be perfect.
05:03Even if it's just a little bit rustic.
05:05Just play around with whatever design you want.
05:07Yes.
05:08And then some black.
05:10This is what you sliced.
05:11Yes.
05:12Olives.
05:13Wow.
05:14So that's our pimentos.
05:15Yes.
05:16Wow, there it is.
05:17So there it is.
05:18So Chef, let's continue.
05:19Okay, let's go.
05:44And there it is, Kapuso.
05:45Our two Noche Buena ham recipes for today are done.
05:49Of course, the migas con chocolate and our Christmas ham mousse.
05:53Chef Martin, thank you so much for today.
05:56I hope for our viewers, you try these two dishes.
06:00I'm sure you'll like it.
06:02Thank you very much.
06:04And I'm sure, Chef, they can do it at home.
06:06They can.
06:07And Chef, where can our viewers find you?
06:09Okay, so you can find me here at the Center for Culinary Arts, Manila.
06:14I also have a Facebook page.
06:16It's simply called Chef Martin.
06:18M-A-R-T-Y.
06:20Okay, so look for Chef there.
06:22For me, please look for me at my Instagram, TikTok, Facebook, and Chef Jose Sorosolo
06:29for easy and quick recipes that you can make at home.
06:32And of course, please visit gmanetwork.com slash lifestyle.
06:38Thank you, Chef.
06:39Thank you again.
06:40Thank you, thank you.
07:08you