In With the New
I’m always learning new cooking techniques from Oli. I love the fact that he always manages to simplify what sounds like a complicated and intimidating technique.
Take today’s recipe for galantine. What? Make forcemeat and galantine? Ok, I knew about forcemeat. It’s meat, seasonings and a fat all blended together and used as a stuffing, or in sausages and pates.
Galantine was a new one for me, but I tell you, if you need a wow dish for the holidays, galantine is your baby. Galantine is a French classic made from deboned meat or fowl, stuffed and formed into a log shape, and the fowl’s skin is used as the casing, just like for sausage. The forcemeat filling is layered with carrots, green beans, ham and pistachios, so that when it is sliced, you have a beautiful presentation with specks of colorful veggies dotting the center of each slice.
Oli presented his galantine two ways. One with steamed vegetables and grapes the other with a light salad in which grapes add some sweetness. He dressed both with a savory/sweet vinaigrette of Tawny Port wine, olive oil some white wine vinegar and herbs.
This truly is a tantalizing dish for the holidays. New technique – new year. We hope you enjoy.
Be merry, be happy and have a wonderful holiday! See you in 2015.
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Ask your butcher to bone out a 3 pound chicken, keep the skin whole, and leave the breasts attached to the skin. You will use the legs and rest of the chicken (no bones, please) to make a farce. A farce (from the French word meaning stuffing) or forcemeat is nothing more than a mixture of seasoned, ground meat that is used as a filling or stuffing.
By the way, you should hang on to those chicken bones and make a stock for soup.
3 pound whole chicken (ask your butcher to prepare it as above)
1 slice white bread, crusts removed and cut into small cubes
1 cup cream
20 green beans, ends trimmed
2 small carrots, peeled and ends trimmed
4 ounce slice of ham
2 tablespoons butter
2 tablespoons finely chopped onion
1 teaspoon grated garlic
1 cup vodka
1 small egg
1/4 cup of finely chopped parsley
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
2 ounces pistachio nuts, shelled and peeled
This recipe calls for blanching and shocking the veggies. Have a medium size pot of salted boiling water ready. Also have a medium size bowl of ice water in your prep area. Blanching and shocking lets you partially cook veggies so that they stay crunchy.
Preheat oven to 300F
1. In a small bowl soak bread cubes in cream.
2. Cut carrots into strips that are about the same length and width as the beans.
3. Toss the beans and carrots into the boiling water and cook for about 2 1/2 minutes. Use a large, slotted spoon remove the veggies and quickly plunge them into the ice bath. Once they are totally cooled, remove them from the water to a dry cloth.
4. Cut the ham into strips to match the size of the veggie strips.
5. In a small sauce pan melt the butter over medium heat. Throw in onions and garlic. Cook, stirring often until translucent. Pour in vodka and cook until it’s reduced by half. Remove from heat and cool.
6. Make the farce or forcemeat.
Cut the loose chicken parts into chunks and place in the bowl of a food processor. Process for about a minute, or until it is a ground meat consistency. Then add the soaked bread and cream, the onion, garlic, vodka mix, the egg, parsley, salt and pepper. Process until smooth.
7. Spread the chicken skin breast side up, on a clean work surface. Spread about 1/4 of the forcemeat then lay half of the beans and carrots end to end atop the forcemeat. Sprinkle about 1/3 of the pistachios on top.
8. Top this by spreading 1/4 of the remaining forcemeat and place the ham strips end to end over this layer. Sprinkle with 1/3 of the pistachios.
11. Roll the galantine so that it is tightly wrapped in the foil. You can secure the package with kitchen string.
12. Place the package in a baking dish, stick in a meat thermometer and pop it into the preheated oven.
Bake for about 1 1/2 hours until the internal temperature reaches 175F.
When done, remove from the oven, keep it wrapped and cool to room temperature. Then refrigerate until ready to serve.
Unwrap and cut the roll into slices about 1 1/4-inches thick.
You can accompany this lovely galantine with steamed vegetables of your choice or a crisp salad.
Here’s a bonus recipe for a vinaigrette that you can use for both steamed vegetables and salads. It also works nicely as a sauce for the galantine.
Tawny Port Vinaigrette
6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons Tawny Port
1/2 teaspoon salt
4 tablespoons finely chopped parsley
2 tablespoons finely chopped onion
Freshly ground white pepper to taste
Whisk everything in a medium bowl and enjoy!