Play on Plate
Creating Instagrammable dishes using everyday ingredients

The first thing people do when food is put in front of them is to look at it, right? Hence the expression, “you eat with your eyes first.” The initial visual impression plays a key role on how we experience food. That’s why whenever we see posts about new restaurants or innovative recipes in our news feed, our main basis in wanting to try it is whether the dish looks mouthwatering enough to eat.

This was the idea behind “Play on Plate.” San Miguel Pure Foods Culinary Center (SMPFCC) wanted to demonstrate how one plays on a plate to make a dish enticing enough to eat, even with the use of simple, everyday ingredients. And now that we are living in the age of social media, SMPFCC also wanted to teach how to create and capture a photogenic dish, worthy of a post on Instagram or Facebook.

“Through this event, we wanted to showcase how San Miguel Pure Foods products, which are readily available at any grocery store, are not only versatile but can also be used in creating beautiful plating compositions that anyone can recreate at home,” says Llena Arcenas, SMPFCC Culinary Services Manager.

“Plus, since majority of us have made it a habit to take photos of our food before we touch it, we also wanted to teach our guests how to artfully capture dishes in-camera.”

Guests were greeted with welcome drinks, the Tondeña Mojito, as they settled down in the quaint, rustic, and artisanal home of Marie and Vitty Gutierrez, which they playfully named the “Bee House.” The program began with a food plating workshop by guest chef and food artist AJ Reyes of Privatus Private Dining. He demonstrated some hacks in food preparation and plating, featuring one of the dishes on the event’s menu, the Grilled Rib Eye with Fried Sweet Potato, Sweet Potato Puree, Grilled Mushroom, and Gravy. Chef AJ, who has had many years of experience in various premier restaurants and hotels here in the country, shares that his techniques were greatly influenced by his mentors Chef Luis Gonzales and Chef Bruce Rickets.

L-R: San Miguel Pure Foods Culinary Center (SMPFCC) Pastry and Field Chef Rene Ruz, SMPFCC Food Service Chef RJ Garcia, SMPFCC Finance and Administrative Assistant Rowena Balanga, SMPFCC Projects Coordinator Muny Moreno, Chef and Food Artist AJ Reyes of Privatus Private Dining, Great Food Solutions Vice President and General Manager Helene Pontejos, SMPFCC Culinary Services Manager Llena Arcenas, SMPFCC On Premise Selling Trainer Victor Miranda, and SMPFCC Chef Supervisor Pam Obieta.

Following the food plating workshop was a basic photography or “phoneography” session with food photographer B’ley Villones. B’ley, who is also the creative genius behind food and travel blog Manila Eat Up (a site that advocates the local food scene), shared some tips on getting the best food shot with the use of a smartphone. The guests also had the chance to test their new skills during a food plating exercise and phoneography contest.

Food photographer B’ley Villones.

After the workshops, guests enjoyed a plated sit-down dinner prepared by Chef AJ. The overall theme of his menu was barbecue with a Western rustic feel, perfect for the start of the summer season. He used products such as Purefoods Smoked Turkey Franks, Monterey Rib Eye, and Magnolia Brown Eggs, among many others. During the dinner, Chef AJ shared that he sees “burnt cooking” becoming a trend this year. Simply put, it’s “sunog” or “tostado,” but in a good way, similar to how he prepared the Roasted Pumpkin and Coconut Soup, BBQ Pork Belly with Garlic Sauce, and Coleslaw of Cabbage and Carrots. The multiple course dinner was also paired with cocktails made with Ginebra and San Miguel Beer products such as the La Tondeña Rum and Cerveza Negra.

Salad of Arugula, Amaranth, and Frisee with Smoked Turkey, Soft Boiled Egg, Cheddar Cheese, Radish, Onions, Carrot, and Apple Cider Vinaigrette.
(San Miguel Pure Foods ingredients: Purefoods Deli Smoked Turkey, Magnolia Brown Egg, Magnolia Cheddar Cheese, Ibero Extra Virgin Olive Oil)

To know more about San Miguel Pure Foods and its recipes, log on to www.homefoodie.com.ph

BBQ PORK BELLY WITH GARLIC SAUCE AND COLESLAW OF CABBAGE AND CARROTS

BBQ Pork Belly with Garlic Sauce and Coleslaw of Cabbage and Carrots. (Monterey Pork belly, Magnolia Real Mayonnaise)

Ingredients:

PORK BELLY:

• 1/2       kg         MONTEREY PORK BELLY, whole
• 1          tsp        sea salt
• 1/2       tsp        white sugar
• 1(100g) pc         onions, cubed
• 1(100g) g          carrots, cubed
• water

BBQ GLAZE:

• 200         grams ketchup
• 1            tbsp    molasses
• 1/2         cup     pork stock from cooked pork belly
• 1            tbsp    garlic, crushed
• 1/2         tsp      coriander seed, crushed
• 1/2         tsp      black peppercorn, crushed
• 2            tsp      paprika
• 1/2         tsp      dried oregano
• 1/2         tsp      dried thyme
• 1            drop    Tabasco sauce
• 1            tsp      lemon juice
• 1            tsp      calamansi juice
• 1/2         tsp      fish sauce
• 1 (150g) pc        cabbage, shredded
• 1 (50g) pc         red onion, thinly sliced
• 1 (50g)  pc        carrot, shredded
• 4          stalks    spring onion, chopped
• 2          tbsp      sea salt

COLESLAW:

• 2          tbsp      MAGNOLIA REAL MAYONAISE
• 1 (150g)pc         cabbage, shredded
• 1 (50g)  pc        red onion, thinly sliced
• 1 (50g)  pc         carrot, shredded
• 5          stalks    spring onion, chopped
• 1/2       tsp        sea salt

PROCEDURE:

1. Season the pork belly with salt and sugar.
2. In a deep baking pan, submerge the pork belly with water then add onions and carrots. Cover the baking pan with aluminum foil and braise whole pork belly in the oven at 160°C for 2-3 hours.
3. Remove the pork belly from the stock. In a pot, reduce the pork stock to half then strain and set aside. Slice the pork belly into long BBQ cuts.
4. For the BBQ glaze, in a pot, cook the ketchup, molasses, pork stock and crushed garlic. Using low heat reduce liquid to half. Set aside.
5. In a pan, heat the coriander seeds, black peppercorns, paprika until toasted. Crush in a mortar with dried oregano and thyme. Add mixture to the BBQ glaze. Season with the Tabasco sauce, lemon juice, calamansi juice and fish sauce.
6. For the coleslaw, combine all ingredients in a bowl. Chill.
7. Skewer pork and grill over charcoal or griddle or flat pan and glaze every once in a while. Assemble BBQ and coleslaw on a plate.

Makes 8-10 servings.

GRILLED RIBEYE WITH FRIED SWEET POTATO, SWEET POTATO PUREE, 

GRILLED MUSHROOM AND GRAVY

Grilled Ribeye with Fried Sweet Potato, Sweet Potato Puree, Grilled Mushroom and Gravy.
(San Miguel Pure Foods ingredients: Monterey Ribeye and/or Tenderloin, Wandah Gravy, Magnolia All-Purpose Cream, Magnolia Gold Butter Unsalted)

Ingredients:

• 1          kg         MONTEREY RIBEYE
• 80         grams   MAGNOLIA UNSALTED BUTTER
• 1(250 mL)pack  MAGNOLIA ALL-PURPOSE CREAM
• 1          pack     WANDAH ALL-AROUND MIX
• 2          tsp        lemon juice
• 1          tbsp      spring onion, chopped
•                         water
• 1          tbsp      garlic, sliced then fried
• 2          tbsp      shallots, sliced then fried

SWEET POTATO PUREE:

• 1/2       kg        whole sweet potato
• 2          tbsp     MAGNOLIA NUTRI-OIL
• 1 (250 mL) pack            MAGNOLIA ALL-PURPOSE CREAM
• 100       grams   MAGNOLIA UNSALTED BUTTER
• 1          tsp        sea salt
• 1/2       pc         lemon juice

FRIED SWEET POTATOES:

• 1/2       kg         whole sweet potatoes
• 1 (950 mL) bottle MAGNOLIA NUTRI-OIL
• 1/2       tsp        sea salt

GRILLED MUSHROOMS:

• 1          pack     Shimenji mushrooms, roots trimmed
• 1          pack     oyster mushrooms, separate into small bunches
• 2          tbsp      IBERO EXTRA VIRGIN OLIVE OIL
• 2          grams   sea salt

Procedure:

1. Place the beef on a baking rack on top of a baking sheet then dry age in the fridge for 3 to 5 days uncovered. Remove from chiller and warm to room temperature when ready to cook.
2. For the sweet potato puree, place sweet potatoes on a baking pan, brush with oil and sprinkle sea salt. Bake in an oven at 150°C for 18-20 minutes. Remove sweet potatoes from oven, cut in half and scoop out the flesh.
3. In a pot over low heat, combine sweet potato flesh, cream and butter. Mix until well incorporated. Remove from heat then blend until smooth, add sea salt and lemon juice to taste. Set aside.
4. For the fried sweet potatoes, place sweet potatoes on a baking pan, brush with oil and sprinkle sea salt. Bake in the oven at 150°C for 18-20 mins. Remove from heat, break into irregular rough pieces at least 1 inch in size. Store in a tray and freeze for at least 2 hours.
5. Fry sweet potato pieces until golden brown.
6. Grill mushrooms over charcoal or sauté in a pan, brush with olive oil and sprinkle sea salt. Cook until brown and tender.
7. Sear beef in a sauté pan for 5 minutes. Turn every minute depending on the thickness of the cut. Remove from heat and rest meat.
8. In the same pan, heat butter and cream. Add gravy, lemon juice and water. Simmer until sauce is thick.
9. To assemble, heat the sweet potato puree then spread across one side of a plate. Place the cooked ribeye, fried sweet potato and grilled mushroom. Garnish with spring onions, fried garlic and fried shallots.

Makes 8-10 servings.

FREE-FORM CHEESECAKE AND FRIED BANANA COATED IN PANCAKE & WAFFLE MIX WITH BROWNIE CRUMBS AND FRESH STRAWBERRIES

Free-form Cheesecake and Fried Banana coated in Pancake and Waffle Mix with Brownie Crumbs and Fresh Strawberries.
(San Miguel Pure Foods ingredients: Magnolia Nutri-oil, Magnolia Cream Cheese, Magnolia Fudge Brownie Mix, Magnolia Pancake and Waffle Mix, Ibero Olive Oil, Le Bourne White Chocolate)

Ingredients:

• 300       grams   LE BOURNE WHITE CHOCOLATE
• 2 (225 g each) packs MAGNOLIA CREAM CHEESE, at room temperature
•             pinch     sea salt
• 1          pc         lemon zest
• 1 (950 mL) bottle MAGNOLIA NUTRI-OIL
• 1 (400 g) pack   MAGNOLIA PANCAKE AND WAFFLE MIX, pancake mix batter prepared according to package directions
• 8          pc         banana cavendish/lakatan, cut into 2 inch slices
• 5          tsp        sea salt
• 1          box       MAGNOLIA FAST N’ EASY BROWNIE MIX, prepared according to package directions then crumbled
• 1          cup       strawberry slices
• 100       grams   blacked sesame seeds, toasted

Procedure:

1. Over a double boiler, heat white chocolate until melted. Remove from heat then set aside.
2. In a bowl, mix cream cheese, melted chocolate, sea salt and lemon zest until well incorporated. Cover with cling wrap then set aside in the fridge for at least 3 hours.
3. In a deep pan, preheat oil.
4. Dip the banana slices in batter. Fry until golden brown.
5. To assemble, use a serving spoon to plate the cheese cake mixture onto the center of the plate. Place a fried banana on the side. Sprinkle brownie crumbs and toasted black sesame seeds on top then spread the fresh strawberry slices around the plate.