Galantine
Ingredients
Chicken 1.2 kg
Sausage Meat 250g
Bacon 250g
Eggs 5 no
Gelatin 20g
Salt To taste
Thyme 2 g
Pepper 2g
Spinach 2 bunch
Red pepper 200 g
Chicken stock to poach
Pre Preparation:
1. Blanch spinach, chop and keep aside.
2. Roast peppers and puree them.
3. Cut sausages and bacon into chunks.. Process them and keep them aside.
4. Boil eggs.
5. Joint the chicken from the back to keep the skin and meat intact.
6. Using a steak hammer, beat the meat lightly, sprinkle salt, pepper, gelatin, thyme and baste with little oil.
7. Spread chopped spinach evenly on the chicken, combine red pepper puree with mixture of sausage and bacon, spread on the spinach.
8. Put the boiled eggs in the centre.
9. Use muslin cloth as a base, roll the galantine evenly and tie both ends with a thread.
Method:
1. Poach the galantine in chicken stock with bouquet garni for 30 min. Cool and serve chilled coated with chaud-froid, decorate and glaze with aspic jelly.
Salmon Mousse
Ingredients:
Smoked salmon 150g
White Fish 100g
White Sauce 60ml
Fresh Cream 60ml
Gelatin 15g
Salt to taste
Pepper 5g
Olive Oil 10ml
Optional
Salmon roe (for garnish) 10g
Method:
1. Process smoked salmon and poach white fish till smooth.
2. Whip cream. Dissolve gelatin and keep aside.
3. Mix all the ingredients and set in a ring mould, or pipe on croute.
Presentation
Decorate well with salmon roe and serve chilled.
Paté on Crouté
Ingredients:
Refined flour 300g
Butter 45g
Margarine 60g
Vinegar 5ml
Egg 1 no
Salt to taste
Baking powder 5g
Water 60ml
Filling:
Lean beef 350g
Chicken Breast 150g
Pork fat 150g
Eggs 3 no
Salt to taste
Pepper 5g
Herbs 5g
Pistachio 10g
Black olives 10g
Dough:
1. Sieve flour and baking powder.
2. Melt butter and margarine and make the dough.
3. Add in beaten eggs and knead well.
Process for filling:
1. Mince lean meat, pork fat and eggs in food processor, cut cubes of chicken breast.
2. Blanch pistas and deskin.
3. Cut onions in quarters, mix all ingredients.
4. Add seasonings and herbs.
Preparation:
1. Lightly oil the pate mould, roll the dough and line the mould overhanging on all sides.
2. Carefully press the dough and fill it with force meat.
3. Level it with the palette knife. Cover the top with extra dough sheet hanging over. Decorative seal from all sides. Make vents in the crouté and provide way for steam to escape. Bake at 172˚F for 40 min, cover with aluminum foil and again at 372˚F till the internal temperature reaches 170˚F. Allow pate to cool and pour aspic jelly through the vents. Make a hole on the croute, chill overnight, slice and serve.
Chicken & Ham Terrine
Ingredients:
Chicken breast 500g
Ham 400g
Bacon 400g
Spinach 2 bunch
Fresh bread crumbs 60g
Garlic 5g
Butter 10g
Salt to taste
Peppercorns 3g
Eggs 4 no
Green olives 15g
Herbs (sage & Tarragon) 2g
Olive oil 10ml
Procedure
1. Mix chicken breast, ham, bacon and egg white in a food processor. Make a coarse mixture.
2. Blanch spinach and chop finely, sauté quickly with garlic and butter.
3. Mix force meat with olives, peppercorns, herbs and adjust seasonings, line the terrine mould with bacon, leave some for the top.
4. Put in the mixture lightly alternating with spinach. Place some herbs on top.
5. Bake in a pre heated oven in a water bath at 170ºF for 30-40 min.
6. Once done, keep in room temperature and serve chilled.
Paté Maison
Ingredients
Chicken liver 250g
Veal fillet 50g
Bacon 30g
Chicken breast 50g
Butter 100g
Cream 50ml
Mixed herbs little
Garlic 6-8 flakes
Onions 30g
Red wine 30ml
Preparation:
1. Clean and chop chicken liver, veal fillet and chicken breast.
2. Remove the rind of bacon. Chop bacon, garlic and onions.
Method:
1. Melt butter, sauté garlic ad then add onions.
2. Sauté gently, add liver and mix.
3. Add veal and chicken breast.
4. Add the wine, simmer till the meats are cooked. Add herbs. Mix well, remove from fire and allow to cool. Process till fine in the food processor, add in melted butter and cream and more wine if required.
5. Pour into a dish, allow to cool and set and pour some melted butter on top.
6. Cut into slices and serve cold with a salad or pipe on to a crouté.
Quenelles
Ingredients:
Boneless chicken leg 40g
Boneless chicken breast 30g
Fresh cream 20g
Butter 15g
Egg 1 no
Velouté sauce 100ml
Salt to taste
Pepper powder 5g
Red pepper puree 50ml
Method:
1. Process meat, egg yolk, fresh cream and butter till smooth.
2. Make quenelles using 2 A.P. spoons and poach them in chicken stock.
3. Serve with red pepper veloute.
