This is the second time I am writing a blog about Chicken Galantines. Last time I showed step by step how to make one....and yes, it is still a lot of work till it is done but it is so worth the while.
This time I just want to show you a different variation of the Galantine, with dried fruit and wild mushroom salad. It goes with our wild mushroom promotion which has just started and I am sure it will be a great success.
Terrines are great starters of a menu, they are delicate and often involve a lot of work, labour of love I call it.
This time I had about 6 of my chefs with me, so we made a whole training about the Galantine and now they made their first ones themselves....I am very happy because slowly the standard is getting better and better here.
But now I got the recipe for all my readers
Galantine
1.3 Kg Chicken whole
0.3 Kg Chicken breast
0.015 Kg Salt
0.005 Kg Pepper
0.05 Kg Pistachios
0.1 Kg Cepes
0.1 Kg Chanterelles
0.01 L Cognac
0.3 L Cream
Salad
0.1 Kg Cepes
0.1 Kg Chanterelles
0.2 Kg Oyster mushrooms
0.1 Kg Trumpet mushrooms
0.05 Kg Shallots
Dressing
0.05 L Olive oil
0.05 Kg Walnuts
0.1 L Cider Vinegar
0.2 L Olive oil
De bone the chicken carefully, leave skin intact
Blend the chicken breast with salt and pepper
Add ice cold cream continuously till it is a smooth mix
Take it out of the blender, it has to stay cold at all times
Cut cepes and chanterelles, saute quickly in olive oil
Add mushrooms, pistachios and parsley to the mix
Season and add Cognac at the end
Roll the galantine in plastic and tinfoil to form a sausage
Poach in the oven for about 45 minutes till cooked
Clean the mushrooms, saute quickly with shallots and olive oil
Chop walnuts, add vinegar and oil
Let rest over night
Serves 10 portions
No comments:
Post a Comment