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Here's Idol sa Kusina Recipe for EPISODE 24 / Dec. 11- HOLIDAY CHICKEN TERRINE.
Ingredients:
2 pcs. deboned chicken
500 grms. chicken liver
500 grms. chicken meat, minced
250 ml. Nestle All-Purpose Cream
200 grms. onion
100 grms. shallots
50 grms. garlic
3 pcs. eggs
2 grms. thyme
5 pcs. bay leaf
1 tbsp. salt
1 tsp. pepper
20 grms. sugar
2 cups red wine
1 jigger cognac or brandy
50 grms. pistacchio nuts
10 grms. gelatin, unflavored
Procedure:
Trim each liver, removing any yellow or green part.
Cut away all connective tissue as well as the fine skin which may cover part of the liver.
MARINATING THE MEATS:
Marinate chicken livers in bowl and season cubes of chicken meat with salt, pepper, thyme, bay leaf, red wine and cognac.
Cover bowl with plastic wrapper and leave to marinate in refrigerator for 6-8 hours.
Remove thyme, bay leaf, before grinding meat.
Combine ground liver and chicken meat in large bowl.
To bind meat mixture, stir in 2 eggs one at a time blending thoroughly after each egg to assure smooth consistency.
Add cream and pistacchio nuts, stir until fully incorporated.
The terrine molds should be perfectly clean and dry.
Line the molds with deboned chicken pieces which should be large enough to eventually cover top of terrine.
Trim chicken if necessary and fold it over top to cover completely.
If mold does not have a cover, use double thickness of aluminum foil and press firmly around lip of mold to hold it in place.
Pierce foil with tip of a skewer to make air vents so that steam created by terrine can escape during cooking.
Place the terrines in water bath high enough to bring water half way up the side of molds.
Cook terrine in low oven 170°C (340°F).
The cooking time will depend on size of terrine.
After terrine has completely cooked, refrigerate.
Ingredients:
2 pcs. deboned chicken
500 grms. chicken liver
500 grms. chicken meat, minced
250 ml. Nestle All-Purpose Cream
200 grms. onion
100 grms. shallots
50 grms. garlic
3 pcs. eggs
2 grms. thyme
5 pcs. bay leaf
1 tbsp. salt
1 tsp. pepper
20 grms. sugar
2 cups red wine
1 jigger cognac or brandy
50 grms. pistacchio nuts
10 grms. gelatin, unflavored
Procedure:
Trim each liver, removing any yellow or green part.
Cut away all connective tissue as well as the fine skin which may cover part of the liver.
MARINATING THE MEATS:
Marinate chicken livers in bowl and season cubes of chicken meat with salt, pepper, thyme, bay leaf, red wine and cognac.
Cover bowl with plastic wrapper and leave to marinate in refrigerator for 6-8 hours.
Remove thyme, bay leaf, before grinding meat.
Combine ground liver and chicken meat in large bowl.
To bind meat mixture, stir in 2 eggs one at a time blending thoroughly after each egg to assure smooth consistency.
Add cream and pistacchio nuts, stir until fully incorporated.
The terrine molds should be perfectly clean and dry.
Line the molds with deboned chicken pieces which should be large enough to eventually cover top of terrine.
Trim chicken if necessary and fold it over top to cover completely.
If mold does not have a cover, use double thickness of aluminum foil and press firmly around lip of mold to hold it in place.
Pierce foil with tip of a skewer to make air vents so that steam created by terrine can escape during cooking.
Place the terrines in water bath high enough to bring water half way up the side of molds.
Cook terrine in low oven 170°C (340°F).
The cooking time will depend on size of terrine.
After terrine has completely cooked, refrigerate.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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