Oatmeal Choco Chunk Skillet Cookie

Ingredients
 1/2 cup butter softened
 ½ cup + 2 tablespoons brown sugar
 1 piece egg
 1 teaspoon vanilla
 ¾ cup MAYA All-Purpose Flour
 1 cup Australia Harvest old fashioned rolled oatmeal
 ½ teaspoon baking soda
 1/8 teaspoon salt
 1 cup dark chocolate chunks

Instructions
1. Preheat oven to 375°F/191°C. Grease a small cast iron nonstick skillet.
2. In a bowl, cream together butter and brown sugar until pale and fluffy. Stir in egg and vanilla
until well combined.
3. Add in the flour, baking soda, salt and half of the chocolate chunks. Mix well.
4. Place the cookie dough onto the prepared skillet. Top with the remaining chocolate chunks.
5. Bake for 15-20 minutes.
6. Best served warm.

Ham, Cheese and Mashed Potato Rolls

Ingredients
 12 pieces loaf bread slices sides trimmed
 6 pieces cheese slices cut into two
 3 pieces sweet ham cut into 4
 1 cup prepared mashed potatoes
 2 pieces eggs beaten
 Japanese bread crumbs as needed for coating
 1 tablespoon parsley finely chopped
 oil for frying
Instructions
1. Get one piece of loaf bread and flatten it with a small rolling pin. Arrange cheese and ham
slices crosswise and pipe a small amount of prepared mashed potatoes.
2. Roll the bread to make a log. Repeat this procedure with the remaining bread slices.
3. In another bowl, combine bread crumbs and parsley.
4. Dip bread rolls in eggs and coat with the crumb mixture. Place these in a tray and refrigerate
to chill for 10-15 minutes. Fry until golden brown.
Oatmeal Butterscotch Bars
Ingredients
 1/2 cup butter or margarine softened
 1 tablespoon water
 2 pieces eggs
 1 pack MAYA Butterscotch Brownie Mix 500gms
 1 pack Australia Harvest Rolled Oats 100gms
Instructions
1. Preheat oven to 350⁰F / 177 ⁰C. Grease and line the bottom of a 9-inch square pan.
2. In a bowl, cream butter, then add water, eggs, and butterscotch mix. Mix until well blended.
3. Add rolled oats and mix until rolled oats are well distributed in the brownie mixture.
4. Spread the brownie-oats mixture into the prepared pan.
5. Bake for 30 to 35 minutes or until tooth pick comes out clean when inserted in the middle of
the
6. brownie.
7. Let cool, then cut and serve.

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OATMEAL MARBLED BROWNIES

Ingredients

For Chocolate Brownies:

 1/4 cup butter softened
 1 piece egg
 1/2 tablespoon water
 250 grams MAYA Chocolate Fudge Brownie Mix

For Butterscotch Brownies:

 1/4 cup butter softened
 1 piece egg
 250 grams MAYA Butterscotch Brownie Mix

For Oatmeal Toppings:

 1 pack Australia Harvest Whole Rolled Oats 100g
 1/2 cup milk
 ¼ cup butter softened
 2 tablespoons flour
Instructions

Chocolate Brownies:
1. Preheat oven to 350⁰F/177⁰C. Grease and line 9-inch square pan. Set aside.
2. In a bowl, cream butter, then add egg and water. Mix well.
3. Add chocolate brownie mix, mix until well blended. Set aside.

Butterscotch Brownies:
1. In a bowl, cream butter, then add egg. Mix well.
2. Add butterscotch brownie mix and mix until well blended.

Oatmeal Toppings:
1. In a bowl, soak rolled oats in milk for 1 to 2 minutes.
2. Add softened butter to the soaked rolled oats, and mix using a wire whisk. Mix well.
3. Add flour and mix again until well blended. Set aside

Assemble:
1. Using two ice cream scoops of the same size, drop the two batters alternately into the
prepared pan forming a chess board pattern.
2. Dip a pointed knife into the batter on one corner of the pan, drag to the opposite end, make a
U-turn to return to the opposite direction... do this until you have covered the entire pan. Turn
the pan 45 degrees and repeat.
3. Evenly spread the soaked rolled oats mixture on top of the marbled brownie batter.
4. Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out clean.
5. Let it cool for 5 to 10 minutes, then cut it into bars and serve warm.

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Lechon Belly with Bacon Saffron Rice

Stuffing

Ingredients

Ingredients:
 2.5-3 kilos boneless whole pork belly slab
 2-3 tablespoons rock salt, enough for rubbing
 2 tablespoons garlic, finely chopped
 1 teaspoon ground black pepper
 1 ½ tablespoons freshly pan roasted black peppercorns, crushed
Rice Stuffing:
 ¼ cup olive oil
 200 grams picnic bacon, cut into small cubes
 2 pieces medium-sized onions, finely chopped
 1 tablespoon garlic, finely chopped
 5 cups cooked rice (sticky or Japanese rice)
 2-3 small sachets saffron powder
 1 teaspoon salt
 2 tablespoons curly parsley, finely chopped
 zest of 1 lemon
 annatto oil (heat up ¼ cup annatto seeds in 1/3 cup olive oil)
Instructions

Procedure:
1. In a large tray, lay flat the pork belly skin side down then prick or cut all the meat portion
using the tip of a sharp knife then season or rub the meat on both sides with rock salt, garlic,
ground pepper and freshly pan roasted crushed whole black peppercorns.
2. Place and chill in the refrigerator 1 to 2 hours without cover. Remove seasoned belly from
the refrigerator and sew up both ends of the belly using an over-sized needle with the use of
butcher’s twine or any kitchen twine until it looks like a body of a “lechon”.
3. Place again inside the refrigerator until ready for stuffing.

To make rice stuffing:

1. Heat oil in a pan and pan fry bacon until golden brown.
2. Add in onions and garlic and pan and sauté until aromatic.
3. Toss in cooked rice and give a few stir until the rice is fully covered with the sautéed
ingredients.
4. Season with saffron powder, salt, parsley and zest of lemon.
5. Continue mixing the rice until the lemon is aromatic.
6. Turn off heat and cool the rice. Set aside for later use.

To assemble:
1. Get the sewn pork belly and stuffed with the prepared bacon saffron rice stuffing.
2. Enclose both ends of the stuffed pork belly with foil and cover the entire top of the pork belly
with foil.
3. Arrange in a roasting pan and roast in a preheated oven 350°F/177°C for about an hour then
turn up heat to 375°F/190°C removing the foil on both ends, every 30 minutes’ brush belly
with prepared annatto oil.
4. After an hour turn up heat again to 400°F/204°C and continue roasting until the skin of the
pork belly when knock gives a crackling sound.
5. Remove belly lechon from the oven and rest for 10 to 15 minutes before chopping.
Bellychon
Course Main Dish
Cuisine Filipino

Ingredients
 2.5-3 kilos pork belly slab
 2-3 stalks lemon grass (as needed)
 3-4 stalks onion leeks, (as needed)
 3-4 stalks celery (as needed)
 12 cloves garlic (as needed)
 2-3 tablespoon Rock salt atsuete oil for basting

Instructions
1. Pre-heat oven to 300⁰F/150⁰C.
2. Wash pork slab and trim excess meat and fat from the sides.
3. Rub the whole pork belly with rock salt.
4. Arrange the lemon grass, leeks, celery, and garlic at the center of the meat.
5. Roll up the pork slab (not overlapping the sides of the meat) to form a roulade or a cylindrical
shape, making sure that the stuffing is in the center.
6. Tie the pork roulade with twine or string to keep its shape.
7. Place the prepared pork in a rack oven pan and place it in the oven. Roast for 1- 1 ½ hours.
8. After 1 1/2 hours, remove the pan from the oven and brush the pork bellychon with atsuete
oil, and put it back into the oven to roast for another 1 ½ hours, increasing the oven
temperature to 392⁰F/200⁰C and basting it with atsuete oil every 30 minutes.
9. Remove the pan from the oven and remove the twine. Place the pork bellychon on a serving
plater and serve with your choice of dip or “sawsawan”.