Monday, September 22, 2008

Chicken Galantine

This is another recipe roughly translated/adapted from "A Tutto Vapore"

Chicken Galantine


150 grams of peppers, preferably 50 g of each red, green, yellow
2 chicken breasts, cut into pieces (300g)
2 chicken thighs, boneless and skinless, cut into pieces (300g)
100 grams of sweetcorn, fresh or frozen kernels or canned
1 pinch of salt
1 pinch of black pepper
2 teaspoons vegetable salt, recipe HERE
600 g of water

For the sauce
1 bunch of dill, leaves only
1 clove of garlic
300 g of natural yogurt
2 tablespoons mayonnaise, prepared with Bimby


Place peppers in pieces in the TM bowl, chop for 3 seconds on Speed 5. Remove and set aside in a bowl.

Place the chicken into the TM bowl (in portions up to 300 g), chop for 10 seconds on Speed 7. Remove and set aside in a bowl.
Repeat this step until all the chicken is chopped.

Place the chicken in the TM bowl with the corn, peppers, salt, pepper and vegetable salt, mix for 15 seconds on Reverse and Speed 3 until the mixture is well mixed.

Distribute the mixture onto two sheets of transparent film. Roll well and form meatloaves. Close ends of the film and place it in the container of Varoma.

Pour the water into the TM bowl, position the Varoma and cook for 30 minutes on Varoma temperature on Speed 1. Set aside the Varoma. Clean and dry the TM bowl.

Allow galantines to cool and then put them into the refrigerator for about 3 hours. Unroll the galantine and cut into slices (1 cm.). Arrange on a flat range.

For the sauce:
Put into the TM bowl the dill and garlic, chop for 4 seconds on Speed 7.
Insert the butterfly. Add to TM bowl the yoghurt and mayonnaise, mix for 10 seconds on Speed 4.

Remove the butterfly. Pour the sauce into a a small bowl and serve with slices of galantine.

Cut the slices very thin and enjoy with bread or with sauce.
It is a dish suitable for picnics

Originally published HERE on the Thermomix Forum

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