The holiday season equates to feasting so Chef Kat Cua, King Sue's newest chef-consultant prepared some mouthwatering recipes just in time for the endless parties and noche buena.
King Sue Bacon and Onion Tart
- 4 tablespoons butter
- 2 tablespoons oil
- 2 medium sliced onions, caramelized
- 2 cups KING SUE BACON SLICES, cut into lardons
- 1 tablespoon mustard
- 1 tablespoon dried thyme
- 2 sheets store-bought Puff Pastry (12x 12 inch)
- 1 egg yolk
- 1 tablespoon milk
1. Preheat the oven to 425 F.
2. Prepare the onions, and bacon. Set aside.
3. Prepare the egg wash (1 egg yolk, 1 tbsp, milk, salt) . Mix all the ingredients and set aside.
4. Make ridges all around the edge of the puff pastry. Spread the mustard on the puff pastry.
Add the KING SUE BACON SLICES and caramelized onions on top of the puff pastry, not
exceeding the ridges. Sprinkle with dried thyme and freshly cracked pepper. Brush edges
with egg wash.
5. Bake until pastry is golden brown about 25 minutes. Let cool on a wire rack for 5 minutes.
Cut into squares and serve immediately.
KING SUE CHORIZO BILBAO and Apple Turnover
- ¼ cup unsalted butter
- ½ teaspoon orange zest
- 1 ½ tablespoons fresh orange juice
- ½ kilo granny smith apples, peeled and chopped
- ½ KING SUE CHORIZO BILBAO, chopped
- 3 tablespoons brown sugar plus extra to sprinkle on top
- ½ tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Dash of salt
- 2 sheets store-bought frozen puff pastry, defrosted
1. Preheat the oven to 400 F.
2. Prepare the egg wash (1 egg yolk, 1 tbsp, milk, pinch of salt) . Mix all the ingredients and set aside.
3. In a saucepan, melt butter and sauté chopped apples. Add the orange juice and cook the apples until soft. Add the KING SUE CHORIZO BILBAO, brown sugar, flour, cinnamon, nutmeg, and salt. Turn off the heat and add the orange zest. Cool and set aside.
4. Cut each puff pastry sheet into 4 equal square portions and keep chilled until ready to fill.
5. Place 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple and KING SUE CHORIZO BILBAO mixture to form a triangle. Seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush with egg wash and sprinkle with brown sugar.
Bake for 20 minutes until brown. Serve warm or at room temperature.
HONEY CITRUS KING SUE BONE-IN HAM
- For 2kg KING SUE CHINESE HAM BONE-IN (RAW)
- 1 cup sugar
- 1 ½ crushed pineapple
- 2 ½ cups freshly squeezed orange juice
- 2 cups 7up
- ½ cup rum
- 3 tablespoon bay leaves
- 2 tablespoon crushed garlic
- 1 tablespoon whole black pepper
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 1 ½ cup honey
- ½ cup orange marmalade
- Juice of 2 lemons
- Juice of 1 lime
1. Remove ham from packaging.
2. Carefully scrape the starch covering the ham. Wash completely.
3. Place ham in a pan. Cover with enough water and set aside for 4 hours. Every hour, change the
water of the ham. This is done to remove the excess salt. Note: Do not soak overnight.
- Place the ham in a pan with approximately 3 liters of water or enough to cover the ham,
with skin facing down.
- Slowly bring to a boil, skimming away any foam that forms on top. Gently simmer for 30
minutes. Drain and discard the water.
- Mix all the ingredients of the cooking liquid in to the pan. Add 6 cups of water, then place
the ham with the skin facing up as not to stick on the pan.
- Bring to a boil and once it reaches the boiling point, reduce the heat. Simmer until fully
- One indication that the ham is cooked is when you can easily pull the fork back out. Another
indication is when the meat starts to separate from the bone as well as the skin with meat. Be careful not to overcook as it will fall apart.
6. Remove the ham from heat. Marinate in the cooking liquid for a minimum of 12 hours.
7. For better presentation, remove the skin and place brown sugar on top and torch the ham
until it caramelizes.