Stuffed Chicken

Me and the Chicken Galantina

This recipe is inspired by a dish I learned from  Sylvia Reynoso Gala Culinary Arts school.

It is a good recipe for Christmas dinners.  But I changed it  a bit .   I put almonds and berries in it because my father wanted it.  I also removed some ingredients that we did not have.

Stuffed Chicken

  1. Serves :12
  2. Preparation: 10 minutes
  3. Total time: 2 hours and 45 minutes.
Equipment:
  1. Deboning knife
  2. Butcher’s knife
  3. Twine
  4. Foil
  5. Large bowl
  6. Food processor (optional)
  7. Roasting pan
  8. Chopping board
  9. Measuring cups
  10. Measuring spoons

Equipment

Ingredients:

1 1/2 k deboned chicken

Filling:

  • 1 cup roasted bell pepper
  • 1/4 k ground beef
  • 1/2 cup blueberries (or cranberries)
  • 1/2 cup almonds
  • 1/2 cup carrot
  • 1/2 cup grated cheese
  • 1/4 cup fresh milk
  • 1/2 cup violet onion
  • 1 can of 8 pieces Vienna sausage
  • 2 eggs
  • 2 pieces bread torn into bits
  • 1 1/2 tsp salt
  • 1 tsp pepper

For the marinade:

1/4 cup Soy sauce
1/4 cup Sugar
1 Tsp black Pepper
2 Tbsp Calamansi

Procedure:
  1. In a bowl , mix together 1/4 cup soy sauce, 2 tablespoons of calamansi juice, 1/4 cup sugar and 1 tsp of black pepper.
  2. Marinade the deboned chicken for 5 minutes.

Marinade for 5 minutes

For the filling:
  1. Chop the bread in a food processor. Soak in fresh milk.
  2. Chop the vienna sausage, blueberries (cranberries), almonds, violet onions, carrot, bell pepper and cheese .
  3.  Mix all the ingredients with the ground beef and eggs.

Mix all the ingredients together

Stuffing:
  1. Remove the deboned chicken from the marinade.
  2. Stuff the filling inside the chicken cavity.

Stuff the chicken

Cooking time:

1. Pre heat oven for 15 minutes 350F or 175C. Tie the chickens legs together using a twine.

2. Wrap the chicken with foil then tie the add another layer of foil and tie again.

3. Put in pre heated oven and roast for 1 hour and 30 minutes.

4. If you want it crunchy add cooking oil on top of chicken after it’s roasted then open it and cook for 45 more minutes.

5. Serve with hot rice.

That’s it for today everyone! Have a very good and delicious Christmas. This is the Junior Chef Signing out.

My Recipe for Pork with Applesauce, Caramelized Apples and Profiteroles

My Pork with Applesauce, Caramelized Apples and Profiteroles recipe (photo by ABS-CBN)

On the September 17, 2011 episode of Junior Master Chef Pinoy edition, I cooked Pork with Applesauce, Caramelized Apples and Profiteroles.  I decided to cook Pork with Applesauce initially when I was told that we were supposed to cook a pork with fruit dish for the episode. Then Chef Michelle suggested that I add caramelized apples while my father suggested that I add profiteroles. Anyway, I learned how to make caramelized apples from Treston College while I learned to make profiteroles from the Junior Master Chef iPad App.

I worked very hard on this dish.  I slept late and woke up very early before the day that we taped the episode just to perfect the dish. I got a basic pork with applesauce recipe and added and removed ingredients until I was happy. 


When I cooked the dish, I was vey happy with the result because it required me to do many things, but I was able to finish on time. I was cooking all four elements- searing the pork, mixing the applesauce,  caramelizing the apples, and baking the profiteroles all within the same hour. Even if the judges did not choose my dish, I am still very proud of it. After all, you can’t please everybody! 

Here is the recipe for my dish. Enjoy!

Pork with Applesauce , Caramelized Apples and Profiteroles by Eco Feria

Ingredients:
3 large Granny smith apples
2 cups apple juice
1/2 cup dry white wine
2 tbsp flour
5 cinammon bark
2 tbsp sugar
1 inch fresh grated  ginger
1 tsp cinammon powder
3 tbsp unsalted butter
1 tbsp olive oil
200 g pork tenderloin
salt and freshly ground black pepper
1 rosemary sprig
For the sauce:
  1.  In a large saucepan, combine the apples with the apple juice, wine, water, sugar, ginger, cinnamon powder , 1 tablespoon of the butter and 2 tbsp flour and  bring to a boil.
  2. Cover and cook over  low heat, stirring occasionally, until the apples are tender, about 10 minutes. Uncover and cook, stirring, until the liquid is thick. Discard the cinnamon bark.
For the pork:
  1. Season the whole pork tenderloin in salt and pepper.  In a large pan, heat the olive oil.   Add the pork  to the pan  and cook over medium  heat, turning once until browned, about 10 minutes. Remove the pork from the heat and slice thinly about 1/2 centimeters thin. Transfer the pork to a plate and keep warm.
  2. Add   2 tablespoons of butter and the rosemary sprig to the pan. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Set aside.
For the profiteroles:
Ingredients:
1/2 cup flour, sifted
1/4 tsp salt
1/2 tsp sugar
1/2 cup water
1/2 cup butter
  1. Preheat oven to 400 degrees F.
  2. Combine flour , sugar, salt.  Set aside.
  3. In a saucepan, add 1/2 cup water and 1/2 cup butter. Let it boil. Remove from heat.
  4. Add the sifted ingredients to the saucepan.
  5. Mix them altogether. Add 2 eggs. Mix again.
  6. Place mixture in a pastry bag.
  7. Pipe the mixture into a baking pan lined with pastry sheet.  Make one 6-inch diameter filled circle, putting more mixture at the sides of the circle rather than the center, resembling a bowl.
  8. Bake for 30 minutes or until golden brown.
  9. Remove from oven. Set aside.
For the caramelized apples:
Ingredients:
1 whole apples,core removes, sliced into six 1/2 cm cross-wise (do not mix up the pieces, since you will return it to its original positions after cooking)
3 tbsp butter
6  tbsp white sugar
  1. Heat 3 tbsp butter in a non stick pan.
  2. Arrange the apples in the pan, from left to right, making sure that you remember how to return it to its proper positions later.
  3. Cook one side for 30 seconds. Then flip the apples over. Add 1/2  tablespoon on top of each slice of apple. Wait for the sugar to turn golden brown. Turn the apple slices over once again and then add 1/2 tbsp sugar and wait until it turns golden brown.
  4. Remove apple slices from pan and re- assemble into its original form. Set aside.
How to assemble:
  1. Arrange the pork on top of the profiterole. Spoon the applesauce on top of the pork. Spoon the rosemary butter over the top.
  2. Place the re-assembled caramelized apple beside the profiterole.

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