“SAN BENITO MENU”

LIPA CITY, BATANGAS

PLATE:

1. 1. MOZARELLA W/ TOMATOES

2. SALMON PAPILLOTE –

WHITE WINE TO ACOMPANY

2 2. CARROT CREAM

GRILLED OSTRICH W/ CHIMICHURI SAUCE

RED WINE

1. SPANISH SALAD

3 2. PAELLA

ROSE OR WHITE WINE

1. AVOCADO SALAD

4 2. KREZENZKY’S STEW (GAULACHE)

RED WINE

5 1ST BIRDS NEST SALAD

2ND KRESENZKY’S CRISPY DUCK

RED WINE
1. MOZARELLA W/ PEAR TOMATOE: 4 PAY

INGRIDIENTS:

600 G OF PEAR TOMATOES

300 G MOZARELLA

16 LEAVES OG SAGE

125 ML OF OLIVE OIL

PREP.:

CUT TOMATOES IN ROUND PORTIONS SAME AS WITH MOZARELLA

AFTER HAVE BEEN WASHED.

PUT TOMATOES AND MOZARELLA IN A PLATE IN A CENTRICAL WAY ON

TOP OF ONE ONOTHER.

TOP IT WITH “ALBANACA” OR SAGE, SEASON WITH OLIVE OIL, SALT

AND PEPPER, A DASH OF OREGANO

2. CARROT CREAM: 4 PAY

INGRIDIENTS:

1 KILO CARROTS

2 ONIONS

4 SPOONFULL OF OLIVE OILS

1 ½ l OF LIGHT STOCK OF CHICKEN

40 GMS OF MARGARINE

PREP.:

HEAT OIL IN A CASEROLE, SAUTED THE CHOPPED ONIONS AND

CARROTS. ADD CHICKEN STOCK, SEASON WITH SALT AND PEPPER.

BOIL IN LOW FIRE FOR 20 MIN. GRIND AND INGRIDIENTS

PUT BACK TO BOIL – SERVE HOT

3. SPANISH SALAD: 4 PAY

INGRIDIENTS:
 1 BIG LETTUCE – 4 TOMATOES

4 ASPARAGUS

10 OLIVES

2 BOILED EGG

1 MED ONION

2 SUGAR BEETS

PREP.:

CHOP LETTUCE IN DICE AFTER BEING WASHED AND DRAINED CUT EGG
IN 4 PCS LIKEWISE, AS WELL AS THE TOMATOES AND THE SUGAR BEETS. PUT
ALL INGRIDIENTS ON A BOWL NICELY ORGANIZED.

4. AVOCADO SALAD:WITH LIME SAUCE

INGRIDIENTS:

20 GMS OF LETTUCE

4 SPRING ONION CHOP IN SMALL PCS

5 TOMATOES CUT IN ROUND – OPTIONAL

30 G OF TOASTED NUTS IN PIECES

2 AVOCADOS – DICED, 100 G OF FRESH OR WHITE CHEESE

SAUCE:

BALMASIC VINEGAR

SALT AND PEPPER

PREP.:

PUT A LETTUCE IN A PLATE AS A BASE, PUT THE AVOCADO IN THE

MIDDLE, SPRINKLE WITH ONIONS, NUTS AND CHEESE.

5. BIRDS NEST SALAD “SAN BENITO”

INGRIDIENTS:
100 G CARROTS (BOILED) FINELY CHOP
100 G SINGKAMAS – FINELY CHOP
100 G BOILED OF BLANCHED BELLSPROUT
100 G STRING BEANS (BOILED)
50 G SPRING ONIONS – FINELY CHOP
 8 PCS PUGGO EGG – BOILED
SAUCE:
1 CUP OF YOUGURT OR MILK
2 SPOONFULL OF YELLO MUSTARD
A BASH OF OREGANO VINEGAR AND SUGAR TO TASTE
PREP.:
MIX ALL INGRIDIENTS CREATING A RAINBOW COLOR IN A PLATE, MAKE
A HOLE IN THE MIDDLE TO PUT THE PUGO EGG.