It's already November and I'm sure what
you're looking for now are festive dishes that is easy to make, affordable, and will surely
be liked by your family, customers, and friends. So today, let's make Galantina or
Chicken Galantina but the easy way. There it is, right? You don't need to kill a
whole chicken and debone. This is the easy version that
I'm sure you will love. So let's begin with the filling. So I will just get-
Oh, it's already here. Here in this mixing bowl
so you will just wash once. So I have here 1
kg of ground pork. Right? So you choose the lean type
but there is still amount of fats. Approximately 80%. When you say 80%,
80% lean and 20% fats. Right? Into this, I'm going to put
the rest of the ingredients. So I have here salt. This is black pepper. This is white sugar. Of course, I'm using Good Life
Oyster sauce to make it tastier. This is tomato paste, okay? To give it that nice festive color, tomato paste
and I'm putting all purpose flour as a binder. So there. Oh my! It's messy already. It won't be noticed when the
Galantina is already made though. This is eggs,
3 eggs. Raisins which is optional,
if you're not fond of raisins, you can put dried cranberries,
you can even put apricots or if you're not fond
of dried fruits and you feel that it just makes it
more expensive then you remove it. This is pickles,
sliced pickles. You can also use that relish,
it can also be, no problem. Grated cheese,
just processed cheese. This is chopped onions,
you can use red or white onions. Chopped carrots and
this is evaporated milk. The evaporated milk will give it the
creaminess and also, a natural tenderizer so that your Galantina
would really be juicy, okay? Let's set this aside. Okay, and what I forgot that I want to
put here so it will really be holiday feel is I'm going to chop some ham,
so this is my homemade ham. There it is, right? It's fantastic,
it's homemade. So this is the ham
I made, I sliced it. I'm going to cut it into cubes and
then I will put it in my Galantina. Well, if you don't like ham, you
want to put bacon then you put bacon. But I like this, that you really feel
like, you know? It's holiday season. So you just cut
it into cubes. You can also use chorizo although
we are to put sausage with this Galantina. So there, make sure that
there's a bit of fats. Just sometimes, right?
Just sometimes only. You are not gonna eat this always,
you are not gonna cook this always. For it will add tenderness, juiciness,
to your Galantina and of course, flavor. It's not really good for you. Oh! So I even left some,
so I even got ashamed. There's still a piece left,
fine, let's chop it too. Right? So there, look
at the fats. Sometimes in life, there are really
things, people that are not good to you but still, we welcome them in our lives
because simply they add a bit of happiness. There it is, right? I'm sure that you
can relate with it. So let's set this aside and
you just mix it together. Okay, mix together. Make sure that you can mix it until
everything is well combined, okay? So that your Galantina later
will not be easily crushed and of course, the most
important is you want to distribute all the
nice flavors you put here. For the cheese, you can use
any kind of cheese, any type, okay? It's good to use Queso De Bola if you have it
in your refrigerator for it's taste is very meaty and the saltiness of the Queso De Bola, and
the flavor really adds to that festive feel, okay? So there. I will set this aside. I'm going to remove
my gloves already and we are ready
to assemble, okay? So here, I have here
chicken thigh fillet. You can see it, right?
Chicken thigh fillet. What I'm going to do is I'm just
gonna season it with salt and pepper. It's good that there is skin because
the skin will give it added fats. It will be more juicy, okay? So this is what we'll layer beneath the
loaf pan, I'm using a loaf pan like this. This loaf pan is, it's 8'' x 4.5''
and then it's height is 4''. Okay, so there. If you didn't get it,
you just rewind it. So I lined aluminum
foil with my loaf pan so that I can easily remove the
Galantina after cooking it later. So I have here chicken thigh fillet,
you avoid on using chicken breast because we are to cook it on
oven or steamer for a long time, if you use chicken breast,
there's a chance it will be dry. Actually, when I develop the recipe,
I have also use chicken breast, it gets dry,
it's not good. So this is thyme,
dried thyme. If you have fresh,
you can use fresh. You can also
use rosemary. We are putting this
for that grandeur taste. There it is, right? Season your chicken thigh fillet
with sat, and pepper, and thyme, okay? So there, you just
toss it together. Okay, here's the first step. You line your chicken thigh fillet,
skin side down beneath the loaf pan. So you just line it like that,
it is about 4 pieces. Make sure that the beneath
of loaf pan is really covered. One recipe will give you two. Depending on the size. If you're using a smaller loaf pan,
then it can be that you can produce 3. Okay, so look at that. Make sure that the beneath is really
covered with the chicken thigh fillet. Next, okay? You put it with your filling. Okay, so you really use
your bare hands on it. Okay. You compress it for a bit. You don't need to
grease the pan, okay? Although me, I'm using non-stick but
even if you're using ordinary aluminum or stainless, no need to
grease it simply because your chicken thigh fillet, your
grounded mixture is also high in fat. So it will automatically release fats
that will separate it from the pan. If you want to grease it since you have a
phobia that you can't remove what you baked, go ahead. on where
you are happy, okay? And then next, I have here sausage,
just the canned sausage, okay? And I have here boiled eggs,
I will just pile it up inside, okay? So you just pile it like that. It's all on you. When I develop the recipe,
I actually also use Chinese sausage. You can also use Spanish sausage,
on what sausage you're happy with. This is really very festive. It's good to gift, good to prepare, and of
course, okay, good to have as business. If you're gonna have it as business, I will suggest
you to use the disposable aluminum tray already. There it is, right? So when you
cooked it, it's on it directly. What's the sauce for that? Actually, what's delicious is ketchup
but on it's own, it is delicious already but I would suggest mixing ketchup and
strawberry jam, so you taste it already? Or mustard and strawberry jam
or mustard and honey. It is so delicious. Okay. Tomato ketchup but banana
ketchup would also do. Put your hard-boiled eggs and then
cover it with your grounded mixture. Okay, make sure- So there, it's like you are
putting an icing on the cake. So there, what we use on the icing for cake,
it's like you are icing, you compress it. So that the shape of your
Galantina will look good later on. This is very delicious on it's own, with bread, with rice,
with pasta, and of course, with your special someone. There it is, right? So I cook Galantina for you. Right? So I cook Galantina for you, so where's
my Christmas present, like that. So that's how it is. You serve it with your berries,
you make it fantastic with pineapples. So there. So you compress it and then after that,
so there, we are still not finished. We'll make it more fantastic,
you put it bacon on the top. Okay. Fantastic, a strip
of bacon is really fit. Just one layer. You can also make it
two layers if you want. Press it again like
that, compress it. What will the bacon do, okay? This will give the protective layer
outside because we're going to bake it actually for 1 hour and 20 minutes,
that's how long we are to bake that. 350° F in oven for
1 hour and 20 minutes. So the bacon will ensure
that your filling won't dry, okay? And of course, not just that,
it will add a lot of nice flavors. "I don't have oven chef." Right? As you cooked this,
your husband will buy you oven. "How am I going
to cook that?" You can use turbo broiler,
you can even use steamer. The only thing with the steamer is
you won't achieve the nice crust outside. In a turbo broiler since the heat
comes above or in an air fryer, you want to cover this with aluminum foil
so that the top won't easily get fry, right? "I am still not ready." So there it is, right? When a person is not prepared,
do not force it. You just put it inside
the refrigerator. Let's say that you ordered an oven
and it will arrive tomorrow, put it inside the fridge and then
you cook it the following day. Okay? So I'm going to preheat my oven, I'm going
to wash my hands and then let's cook it. Alright, so I'm going to make some cooking,
okay, I am going to cook it already. So there, so this is 350° F oven
for 1 hour and 20 minutes. Let's go back on it after
1 hour and 20 minutes. Of course, right? When you use a smaller pan, the baking
time is quicker or roasting time, right? Well, if you are in doubt if what's the
difference of baking and roasting. So let's not make
things complicated, right? When baking, it refers to putting
sweet items or breads in the oven. While roasting, you have
put savory items on the oven such as roasted chicken, roasted
pork, or your Chicken Galantina. So I'll see you after
1 hour and 20 minutes, So after an hour and
20 minutes in the oven, I remove the Galantina already
and I left here for 10 minutes. So I inverted the other pan already
and the other one is in here. You still need to let it cool for a bit
because of course, the pan is a bit hot and to let all the
juices rest, so there. So before you
invert it like that. Okay. Now of course, no one is also stopping
you from eating that while that is hot but it's nice to slice
when it rest already like this one,
I have here chilled. This has been in the fridge for 2
days already and it's really really good. For the sauce, you can just
use tomato ketchup. This is just tomato ketchup and I will put
it strawberry jam or strawberry preserve. It's so delicious, right?
Believe me. Or you can also use raspberry, blueberry,
so those any kind of berries over there. There it is, right? So that it would really like, you know?
To taste like holiday season. So this is cool,
I will show it to you. Actually, I sliced it already,
we've been eating it for days. It's also good to
eat it when it's cold. See? So you serve it
as an appetizer. How fantastic is that. Look. This is the chicken thigh fillet because you
serve it, it can be upside down, it's all on you. This is the chicken thigh fillet. The hard-boiled eggs,
one another slice. The hard-boiled
eggs is gone, so there. The hard-boiled eggs. For this one, instead of using
Vienna sausage, what I have used is Chinese chorizo and
then the bacon on top, you see? It's fantastic, right? Let's taste this cool one and
I will get slice on the hot one too. It taste so grandeur. You dip it on the sauce. You know that?
Why am I holding this. You know those foods
that with just a bite of yours, you already know it's
holiday season, so this is it. Are you gonna think that
this one is so fantastic? You're not gonna think that the ketchup
with the strawberry jam is as delicious as this. This one,
let's slice it. Although I expect that
it's still gonna be crushed since it is hot but still,
I want to show you because of course, I know
that you are excited. So it's not really that crushed
but it's a bit... so there it is, right? Wait, I will get a saucer. The inside is so beautiful. There it is, right? It's inside looks so good, that's
the beauty of what we cooked. It's just like us,
just kidding. The outside looks good,
the inside looks better. Look, right? Just one more slice. Normally, you let it cool for 1 hour
so that it's gonna set more. So this is really the-
so, it gets destroyed. It just came out from the oven
so it will really crush like that but on occasion,
there's no problem. It would really be purposely
destroyed on buffet but let us taste it. Why did I even use my bare hands when
I am going to eat in a grandiose way? Just with the name, it already sounds grandeur,
Galantina, yet I use my bare hands on it. Give me a time, my God! When like this, you are not going
to eat in a grandiose way anymore. It's so good. The one I cook for now
seems to be more delicious. It's like I put a lot of thyme into the
chicken so it becomes more flavorful. So this is the Galantina,
Chicken Galantina. Whether you eat it cold or hot,
you eat it with a golden fork, or you eat it with your bare hands
and then you dip it with the sauce. On where you are happy but me I'm super
duper happy because it's so so so so good. I will make this already
until New Year. By the way, you can put
it on freezer and again, you have it as business because
your customers will surely love it. Happy holiday cooking, take care, and
I'm going to see you again all real soon. Just a claim. It's really better if you
are gonna use jam so that it can be shown
that there are solid fruits. Enjoy :)
