Rainy season in the Philippines will be here soon. Avoid getting caught in the midst of the raging waters. Stay indoors when it is raining cats and dogs outside. How to conquer the boredom? Start a rainy day habit. I have listed below few ways you can pass time productively:
- Read a book. Stories are like travel itineraries, they take you to unknown places. So when it is poring, explore the world with a book instead.
- Learn the basics of graphic design. If you enjoy being creative, you would have fun doing craft projects on the computer. It is easy to edit photos, make digital illustrations, or do a photo collage once you become familiar with graphic tools. You can post this on your blog site so you can share your work with friends and family members. You can even undertake simple challenges such as designing name cards or putting together photo slides for family and friends.
- Stay active indoors. Start an indoor fitness routine like Pilates or yoga. Aside from toning your body, it would reward you with improved strength, flexibility, balance and coordination. Plus, exercises like these are proven mechanisms for coping with stress.
- Turn the day into a "me" time. Recreate your favorite spa treatment in the comforts of your home. Give yourself a home foot spa and pedicure. Paint your nails. Look and feel absolutely beautiful afterwards.
- Sing your heats out. Invite friends over and hold a KTV showdown. Have fun singing while it is raining.
- Carry out a kitchen challenge. Even world class chefs need practice to perfect their skill! Since you are practically stranded indoors, challenge yourself to whip up a hearty meal, a mouthwatering dessert, or some irresistible beverage.
Sometimes a heavy downpour can provide that much needed break. And there's no better way to spend it that doing and cooking something you enjoy. Find happiness and please with Chicken Galantine with Raisins and Pineapple Cinnamon Coulis. You will love to pray for the rain to come again and again.
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| Chicken galantine (Photo credit: mcdee/bourbon) |
CHICKEN GALANTINE WITH RAISINS AND PINEAPPLE CINNAMON COULIS
You will need:
Chicken:
1.25 g Whole chicken deboned
Stuffing:
100 g Ground pork
125 g California raisins
60 g Hotdog (diced)
60 g Smoke ham (diced)
60 g Green peas
60 g Pitted olives (sliced)
1 pc Chorizo el ray (diced)
1 pc Egg
10 g Pickle relish
90 g Unflavored gelatin
Baking:
Margarine
60 g Unsalted butter (cubed)
Spices (basil, tarragon, thyme, sage, marjoram and rosemary)
Pineapple cinnamon sauce:
480 g Sweetened pineapple (crushed)
120 g Brown sugar
60 g Unsalted butter (cubed)
Dash of cinnamon powder
30 ml Thick cream
Here's how:
Chicken:
1). Place chicken bones and water in a stockpot. Boil over medium heat for 20 minutes. Set aside stock. Carefully pick the remaining meat from the bones of the chicken and shred.
Marinade:
2.) Gently rub the de-boned chicken with salt, pepper, worcestershire sauce and lemon juice. Cover with foil and refrigerate for 1 hour.
Stuffing:
1.) Mix the ground meat with the shredded chicken meat. California raisins, hotdog, ham, green peas, olives, chorizo, cheese and raw egg.
2.) Mix well with wooden spoon. Add the pickle relish last.
3.) Sprinkle the unflavored gelatin powder and mix.
Baking:
1.) Bring out the de-boned chicken from the refrigerator and stuff the meat mixture into the cavity. Sew up the cavity.
2.) Brush margarine onto the sheet of foil and place the stuffed chicken on top with the breast side up. Slightly bring the foil to the top of the chicken but without fully covering it.
3.) Heat your bamboo steamer and place the chicken in the rack, and cover. As soon as it starts to boil, simmer over low fire for 30 minutes. When done, carefully lift the chicken from the steamer and add the cubes of butter on top of the chicken. Sprinkle the 6 different spices.
4.) Preheat your oven to 188 degrees C. In baking tray lined with aluminum foil and brush margarine on top of foil. Place the chicken with the foil on top of the tray but this time fully opening the foil. Place the chicken in the oven and bake until golden brown.
5.) Quickly bring down the chicken to room temperature using a bain marie with cubed ice. Freeze until firm and slice into serving options.
Pineapple Cinnamon Coulis:
1.) Heat saucepan over low heat and add the clarified butter. Gradually stir in the flour well mixed.
2.) Slowly pour the pineapple juice in a stream and stir until thick.
3.) Season with sugar to taste and add the cinnamon powder. Simmer for 2 minutes.
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