The Italian Trade Commision is celebrating the month of June as the Italian Month. In line with this Santis is having Italian Delights at all Santis Branches! Just purchase P500 worth of Italian products and get a chance to win instant prizes!
Major prizes are 10 Italian Gift Baskets worth P2,800 each!!
Other prizes are: Stella White w/ Hazel Bianca Forno Ventaguni Be Natural Energy Bars (Sesame) Be Natural Energy Bars (Sunflower) Muesli w/ Cranberries Wines Farnese Red Wine Montepulciano d' abruzzo Sangiovese Farnese White Wine Trebiano d'abbruzzo
My store is popular for our sausages. To tell you a little about Santis Deli's history, we started as a small sausage manufacturing plant in Yakal Street, Makati where housewives and some expats buy their sausages which were not available for retail then. When more and more customers frequented our small shop, we decided to open our very first deli in the same location, Yakal Street, Makati...So now, i thought of showcasing the sausages that started it all :-) Enjoy!
Truffled Risotto 200 gm carnaroli rice50 gm butter1 chopped onion2 dl dry white wine5 dl light chicken stock, truffle oil & fresh truffle (optional) – can be replced by fresh or dried mushroom50 gm grated parmesan cheese (optional)
METHOD Rack of Lamb 1. Denude the lamb rack, removing excess fat & muscle from the rack. Also remove fat cab from the loin. 2. Marinate lamb with garlic, olive oil, salt & pepper (preferably for 24 hours) 3. To cook the lamb: Sear meat in hot pan and roast in preheated oven at 180oC for about 15 minutes. (This results in a medium rare texture) 4. Remove from oven and spread the Dijon mustard on the lamb and sprinkle with the chopped herbs. Set aside and allow lamb to sit (this allows the meat jus to be retained in the meat). Before serving, heat up in oven for a couple of minutes, slice & serve.
Cabernet Merlot Reduction 1. Reduce Cabernet Merlot wine in sauce pan, add the lamb jus or gravy. 2. Season to taste and whisk in last minute the fresh butter to bring out a shiny and smooth appearance.
Truffled Risotto 1. Saute the onions in butter, and the carnaroli rice and sauté until translucent. 2. Deglaze with white wine and add the chicken stock, simmer for about 20 minutes or until the right consistency. 3. Season with a freshly grated black truffle (optional with truffle oil) PRESENTATION 1. Place the truffle risotto on hot plate. 2. Slice the lamb and arrange. Sprinkle with Cabernet Merlot reduction and garnish with grilled vegetables and fresh herbs.
My store features Australian Lamb this month until April. Today, I want to share some "nutritional information" about lamb, why is it good for our body, and of course a tempting LAMB RECIPE...I also want you to share how a lamb dish made your dining experience memorable, send me a letter at any of my store and you can get a chance to win Restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, or I'm Angus Steakhouse...Friends, read on...
Australian lamb is a naturally, nutrient-dense food packed full of essential nutrients for vitality. The vitamin B12 in lamb is great for the nervous system; iron helps carry oxygen to the muscles for energy and is important for brain performance, especially for memory and concentration. The zinc in lamb is essential for our immune system, and the protein is great for growing bodies. Protein is also valuable if you’re watching your weight; it helps you feel satisfied longer.
For instance, a 3 oz. serving of grilled lamb leg steak provides 26% of your daily iron needs, 33% of your daily zinc needs and 108% of your daily niacin needs (based on the RDA [Recommended Dietary Allowances]).
Australian lamb is lean and low in cholesterol compared to other animal proteins. In fact, half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil. For instance, a 3oz serving of topside lamb steak has only 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
Australian lamb is an all-natural product — no artificial additives are used in production. Australian lambs are naturally raised on lush green pastureland. Australian lamb's sweet and mild taste is a result of Australia’s clean, pure environment.
• Lamb is a valuable source of protein, minerals and B-group vitamins including niacin, thiamin and riboflavin.
• A 3 ounce serving of grilled lamb leg steak provides 26 percent of iron, 33 percent of zinc and 108 percent of niacin RDI.
• Lamb is lean and low in cholesterol compared to other animal proteins.*
• 50 percent of the fat in lamb is mono-unsaturated.
• 3 ounce serving of topside lamb steak has 5 grams of fat compared to 8 grams in beef and pork composite cuts and 10 grams in Atlantic salmon.
• Lamb provides two times more iron than chicken or pork and six times more than fish.
* Data Source; USDA, 1999 Nutrient Database for Standard Reference, Supplementary Data on Australian Lamb, pages 147 to 246.
FEATURED RECIPE: BRAISED AUSTRALIAN LAMB SHANK IN CHIANTI WITH FONTINA MASHED POTATOES AND VEGGIES
METHOD Lamb Shanks 1. Trim excess fat from the shanks, season with salt & pepper and sear in hot pan until golden brown. Remove from pan.
2. Add the butter, sweat the onions garlic and vegetables. Then add the tomatoes and deglaze with the Chianti wine. Reduce slightly and add some lamb stock, fresh herbs and seared lamb shank. Cover and simmer for about 2 hours, or until done.
3. Remove the shank, strain the sauce and season to taste.
Fontina Mash 1. Boil the potatoes in water with a little salt until soft.
2. Drain the water and mash the potatoes with a fork.
3. Add the grated Fontina cheese, cream and mix well.
4. Season with nutmeg, salt & pepper.
PRESENTATION Place the Fontina mash in the middle of a hot plate. Place the braised lamb shank over the mash. Arrange some vegetables and spoon the sauce around.
Okay, if in case you had a chance to cook and experience this lamb recipe, let me know your story...Send me a letter about your story from now until April 30, 2009 and you can get a chance to win P3,000 worth of Restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant or I'm Angus Steakhouse... Keep your letters coming!
Promo Mechanics:
Customers of Santis Delicatessen, Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, and I’m Angus Steakhouse are encouraged to write a letter to Mr. Santis on how a lamb dish made their dining experience more memorable.
The letter can either be a dining experience from a restaurant or a home dining experience.
The customer must use the “stationery” provided in each Santis Deli / Restaurant for their entry. The entry must have the customer’s name, address, e-mail address, contact number and signature.
The entry must be dropped in the drop boxes at any Santis Deli branch or given to the reception area of Carpaccio Ristorante, Chesa Bianca Swiss Restaurant and I’m Angus Steakhouse.
Promo duration is from March 10 to April 30, 2009.
Entries will be judged according to the relevance of the lamb dish in the dining experience.
There will be three major winners of P3,000 of restaurant Gift Certificate from Carpaccio Ristorante Italiano, Chesa Bianca Swiss Restaurant, or I’m Angus Steakhouse. There will also be 10 winners of Lamb Stuffed toy.
Winners will be notified via registered mail, e-mail and phone call.
Winners must claim their prizes at Santis Delicatessen head office, 7431 Yakal Street, San Antonio Village Makati City.
Upon claiming of prize, a winner must present the registered mail and a valid ID (SSS, passport,TIN or company ID)
I usually encounter some friends asking me what cheese best pairs with a certain wine. So, I thought of posting my tips on some wine and cheese pairing. The next time you decide to host a small cocktail party, these tips might be of help. Read on...
CHEESE
WINES
Brie
Sancere, New Zealand Sauvignon Blanc, a light Beaujolais
Camembert
dry Sauvignon Blanc, Riesling, unoaked Chardonnay or Chablis
Cheddar
Claret, Rhone, Zinfandel, South African Cebernet, or Chateauneuf-du-Pape (for mature cheddar) cru Beaujolais
Edam
Beaujolais, Valpolicella
Emmenthal
Sauvignon Blanc (any New World Type), Riesling, Macon Blanc
Feta
Greek Whites, Pouilly Fune or any dry white
Goat’s Cheese
Sancerre, Pouilly Fume, dry Gewurtztraminer, Chinon Rose or a light cru Beaujolais
Gorgonzola
Austrian Gewurtztraminer Trockenbeerenauselese or any botrytized sweet wine (botrytized wines are commonly called wines with “noble rot” or Edelfaule)
Gruyere
Fendant, Alsace Pinot Gris, Rhone White or Gewurtztraminer (for aged Gruyere)
Manchego
Tempranillo, Cabernet Sauvignon, Siraz
Mozzarella
Light reds like Chianti and Beaujolais or light crisp whites
Munster
Alsace Gewurtzraminer or red Burgundy and red Languedoc
Parmesan
Valpolicella or any Sangiovese-based wine or Claret
Raclette
Fendant
Roquefort
Sauternes, Barsac, Monzbazillac or any botrytized sweet wine, Port, Madeira or Marsala
Tomme de Savoie
Powerful White Bordeaux, Chardonnay, Alsace Pinot Gris or Sicilian White
My other General Tips on Wine and Cheese Matching: 1. Fresh & creamy cheeses should be matched with light crisp whites having ample acidity.
2. The stronger the cheese, the more powerful or heavier the wine should be.
3. Dry white wines and light red wines are usually matched with soft and semi-soft cheeses.
4. Pungent cheeses (with strong sharp taste and smells) should be matched with powerful whites and/or medium bodied reds.
5. Hard cheeses with strong flavor (aged Gruyere, old Gouda, mature Cheddar & Manchego) should be matched with full-bodied red wines ( but not the fine, mature-type of reds).
6. Never match a tannic red wine with a creamy cheese.
7. A lot of cheeses are too strong or too greasy-textured to be matched with fine mature reds.
If you have specific query on wine and cheese pairing, just e-mail me at I will gladly share info with you. Cheers!
Beef Carpaccio 200 gm thinly sliced air-dried beef 1 small oinion 2 tsp capers 4 large mushrooms (button shiitake) olives, cornichons freshly ground black pepper
Dressing 2 tsp lemon juice 1 tsp mild mustard 4 tsp extra virgin olive oil 100 gm parmesan cheese
METHOD 1. Slice the air-dried beef, parmesan cheese and onions thinly. 2. Blend the lemon juice, olive oil and mustard. 3. Sear sliced mushrooms in olive oil and season with salt and pepper. PRESENTATION Arrange the air dried beef and mushroom on cold plate. Sprinkle with the dressing, garnish with sliced onions, parmesan cheese, capers, olives and cornichons and freshly ground black pepper. Serve with toasted bread or a crusty country style dark bread and butter.
Get more of mouth watering Carpaccio dishes at Carpaccio Ristorante Italiano, 7431, Yakal Street, San Antonio Village, Makati City. Their contact number is 843-7286.
I am a food aficionado. I want to bring in quality food to every Philippine household. I have 10 Santis Delicatessen stores around the metro. Everyday, I will pick a food ingredient from my store and explain what the ingredient is for, where it originated and if possible, some kitchen tested recipes using the ingredient I am featuring.
You may also share your ideas with me or ask some questions. Email me at santislover@santis-deli.com
