#BravoBreville: Easy, Exquisite Recipes Perfect for Your Family

Finally, weekend is here! And to most of us who found a new love with their kitchen, I'm sure how excited you all in preparing another healthy and delicious meals for you families.. If you are thinking to impress your loved ones these coming days, Breville Philippines is happily sharing these amazing recipes from the recently concluded Bravo, Breville show with renowned chefs including "Simpol" Chef Tatung and Gourmet Gypsy's Chef Waya.

Host Kakki Teodoro with Chef Tatung and Chef Waya

For new and budding home cooks like I, I'm pretty sure that by now, you already have your favorites dishes to cook. I, for one, enjoyed and somehow got the Kare-kare that my mom used to cook for us when she's still with us. The oozing peanut butter flavor and soft and melt-in-your-mouth meat are just so amazing that will make you crave for more rice. But in case you are looking for some fancy yet easy-to-prepare and healthy options, these recipes that I'll share will equally delight you and your loved ones as soon as you serve them on your dining table.

Chef Waya's Meditteranean Tabbouleh Salad

Ingredients:
90g cucumber
90g onions
90g tomatoes
60g eggplant
120g bulgur
60ml lemon vinaigrette
60g cilantro
250g lettuce

Hummus
8 cups chickpeas
1 tbsp salt
1/2cup extra virgin olive oil
1 1/2 cup lemon dressing
1 cup water
1 1/4 cup tahini
1 pinch Sumac

Procedure:
1. Mix everything in a bowl.

2. Set a bed of lettuce in a holiday bowl and transfer the prepared tabbouleh on top of it.

There's no denying that Chef Waya's Meditteranean Tabbouleh Salad is a feast not only to our eyes, but also to our well-being given that ingredients are all natural and mostly organic. If you are eyeing for a more challenging dish to prepare, well, check out this Chicken Galantina by Chef Tatung.

Chef Tatung’s Chicken Galantina

Ingredients:
Set A (Chicken):
1 whole chicken, cavity deboned
Butter, as needed

Set B (Marinade):
4 tbsps soy sauce
2 tbsps fish sauce
Juice from 1 lemon
Ground black pepper

Set C (Filling):
1 egg
500 grams ground pork
1 pc chinese sausages, diced
6 pcs Vienna sausages, chopped
4 pcs streaky bacon, chopped
½ carrot, finely chopped
1 pc red bell pepper, diced
½ sweet pickle relish, diced
½ cup raisins (optional)
6 tbsps flour
½ cup cream
1 tbsp sugar
1 pc white onion, finely chopped
4 cloves garlic, minced
Salt and ground black pepper, as needed

Procedure:
1. In a bowl combine all Set B ingredients, then pour it into your chicken. Marinate for at least 15 minutes to overnight.

2. In a separate bowl combine all Set C ingredients. Mix well.

3. Fill the cavity of the chicken with the mixed filling, then tie the chicken legs together with a kitchen twine covering the cavity.

4. Massage a generous amount of butter on the chicken surface, place chicken in a roasting rack then roast in a 180C preheated oven for 1 hour and 30 minutes or until chicken is fully cooked. Remove from the oven, let it cool for at least 15 minutes before slicing it then serve.

While Chef Tatung took care of the main course, Chef Waya completed the fare with some sophisticated drink that I really, really love - Mojito.

Chef Waya's Mojito

Ingredients:

Fresh mint leaves

4 tbsp rum (infused with kaffir lime leaves)

2 pcs fresh lisbon lemon squeeze

2–3 teaspoons honey

1 club soda

Procedure:

1. Add everything using a blender.

2. Garnish with lemon slices.

Any dining experience wouldn't be complete without dessert- and what better way to end this treat that sharing Chef Waya's Lemon Meringue recipe.

Chef Waya's Lemon Meringue

Ingredients:
Meringue:

8 pcs egg whites

Pinch of salt

500g caster sugar

1 tsp vanilla extract

2 tbsp white wine vinegar

2 tbsp cornstarch

Crust

⅔ cup pistachios, chopped

¼ cup sugar

½ tsp salt, coarse

4 tbsp unsalted butter, melted

Lemon Curd

188ml lemon dressing

155g sugar

4 pcs eggs

4 pcs egg yolks

90g butter

Procedure:

1. Mix the ingredients of the crust into a bowl using a spatula. Make sure that everything is well incorporated before transferring them into a pie plate. Add water until the best consistency is achieved. Bake for 10 to 15 minutes at 180 C.

2. Prepare the meringue by mixing all the ingredients except for the cornstarch, vinegar, and sugar in a stand mixer. Start with a slow turn to incorporate everything well. You want the meringue to turn very white with very fine bubbles.

3. Add the sugar little by little then vinegar and sugar after. Continue mixing until there are stiff peaks.

4. Add lemon curd on the finished pie crust and top with the prepared meringue after.

5. Pop in the oven again for up to two minutes until the meringue is browned lightly.

Interested to learn more recipes or shop products that can help you become a pro in the kitchen? Follow Breville’s official Facebook page at https://www.facebook.com/brevillephilippines/. Kitchen aficionados can also check out their Instagram https://www.instagram.com/breville_phils/ and https://foodthinkers.com.ph/ for more inspirations.