Looking for a high-class dish to add to your Christmas feast? Chef Boy Logro and Bela Padilla have you covered with their Chicken Terrine made with expensive cognac!
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00:00Hello!
00:02Hi!
00:04Hello! Hello! Hello! Hello! Hello!
00:06Hello! Hello! Hello!
00:08How are you?
00:10Hello! Hello! Hello! Hello!
00:12Hello!
00:14What a Christmas!
00:16What a Christmas!
00:18What a Christmas!
00:20What a Christmas!
00:22Are you excited?
00:24Are you excited?
00:26Are you excited?
00:28Our guest today
00:30is none other than
00:32the beautiful star
00:34Pila Padilla!
00:36Pila Padilla!
00:40Hello Chef Goy!
00:42Hello my dear, how are you?
00:44I'm okay.
00:46Merry Christmas Chef Goy and Merry Christmas to our guests.
00:48They are from Tagaytay,
00:50Olivares College.
00:52They are HRM students.
00:54Wow!
00:56That's far!
00:58Yes!
01:00Chef,
01:02what's your favorite
01:04Christmas dish?
01:06Well, my first favorite
01:08is the one you cooked for Noel Bazar
01:10when we were together.
01:12That's my new favorite.
01:14And for Christmas,
01:16my first thought is ham.
01:18Ham!
01:20What else?
01:22Edam cheese.
01:24Usually those two.
01:26There! Okay!
01:28Okay!
01:30Let's start!
01:32Okay! I'm ready Chef!
01:34Let's go!
01:40Okay!
01:42Come here next to me.
01:44Yes!
01:46Hi!
01:50A delicious dish for all of you
01:52here at Idol sa Kusina.
01:54You have nothing to do but
01:56eat!
02:02Yeah!
02:04Because it's Christmas,
02:06gifts are in demand again.
02:08The common problem of many people
02:10is what gift
02:12do they give that's unique?
02:14Sometimes the gift
02:16they give is
02:18just recycled.
02:20I'm not like that, Chef.
02:22Actually, I have a gift for you.
02:24Where is it?
02:26I'll look for it later.
02:28For example, your gift is
02:30a set of glasses
02:32from a distant place.
02:34The gift set
02:36has a
02:38trashy gift.
02:40It's just recycled.
02:42I don't want that, Chef.
02:44Of course, our gifts
02:46are special to us. Don't recycle them.
02:48I don't want that.
02:50What we're going to cook today
02:52are Christmas food giveaways.
02:54The first one we're going to do
02:56is the
02:58Holiday Chicken Terrine.
03:00Wow!
03:02I'm hungry, Chef.
03:04Just by the sound.
03:06I'm really hungry.
03:08Okay, let's start.
03:10Vila, in front of us,
03:12we have what we call
03:14the liver.
03:16Red wine.
03:18Bile or satin, Laurel?
03:20Onion.
03:22So, it's olive oil,
03:24Chef.
03:26Yes.
03:34Okay.
03:36Garlic.
03:38Now,
03:40I'll add some brandy.
03:42There.
03:44The big one.
03:46The last one.
03:48You know, when it comes to terrine, it should be cognac or brandy.
03:50When I was in France, they're using always cognac.
03:52The very expensive
03:54brand.
03:56Cognac or Royal Salute.
03:58The more expensive cognac you add,
04:00the more delicious it is.
04:02The more expensive
04:04the terrine is.
04:06Which is perfect for Christmas.
04:08We should be spending money
04:10for Christmas.
04:12Yes.
04:18Yes.
04:20Yes.
04:22Yes.
04:24The name terrine
04:26comes from the mold
04:28and it's what we call porcelain or ceramic.
04:30But of course,
04:32when we call it terrine,
04:34it's expensive in Europe.
04:36They sell it with the mold.
04:38I like it.
04:40So when you buy the food,
04:42it comes with the mold.
04:44I'll sell it tomorrow.
04:46Yes.
04:48We'll add the liver.
04:50Like that?
04:52You should cook the liver
04:54before adding it
04:56to the chicken terrine.
04:58Beef terrine, duck terrine,
05:00any terrine.
05:02Terintas.
05:04No.
05:06John? Terintas?
05:10Salt.
05:12Salt.
05:14Wow!
05:16My nose is about to fall off.
05:18Salt. Yeah!
05:20What's that, chef?
05:22Minced chicken.
05:24I'll do it, chef.
05:26Yes, let's add
05:28cream and a little bit of sugar.
05:30Let's place it while it's hot
05:32on top of the cold one.
05:34If it's hot underneath,
05:36the food processor will be damaged.
05:38Yeah, food processors.
05:40Wow!
05:42Actually, it looks like it's already cooked.
05:44Yes.
05:46Okay.
05:48Close the oven.
05:50Close the oven.
05:56There you are.
05:58That's enough.
06:00Here you go.
06:02Yes, that's right.
06:04You're really good.
06:06That's true.
06:14When you're here at IDO,
06:16you already know what's in front of you.
06:18Before you become a guest here,
06:20you need to think about what you're going to do.
06:22That's why she's watching beforehand.
06:24And we're together at Noel Bazaar.
06:26That's why I know how to crack an egg.
06:28Really?
06:30Do you want me to crack an egg?
06:32That's right. I taught you.
06:34I learned it at home.
06:38Wow!
06:42What a Christmas!
06:44Okay.
06:46Let's put our mold here
06:48with a little bit of
06:50olive oil.
06:52Okay.
06:54This is what we call
06:56deboned chicken.
06:58The whole chicken that I deboned earlier.
07:00We're going to debone the chicken.
07:02Do you want to do it?
07:04Sure.
07:06When it's red and hot,
07:08it means that's it.
07:10Huh?
07:12Okay.
07:14Do it like this.
07:16Pull it up.
07:18Insert the knife.
07:20Yes. Pull it.
07:22One more.
07:24One more.
07:26If you cut it,
07:28it's already paid, right?
07:30You can go home.
07:32Yes. My work is over.
07:34Yes.
07:36As you can see, it's already flat.
07:38Of course, we're going to season it.
07:40Salt and pepper.
07:42That's the chopping board.
07:44Like this?
07:46Not like that.
07:48I'll teach you.
07:50Kiwong, kiwong, kiwong, kiwong.
07:54I like it though.
07:58Kiwong, kiwong, kiwong, kiwong.
08:00Good!
08:04Here at IDOL, I told you
08:06before you go home,
08:08you'll laugh.
08:10Very good. Black pepper.
08:16Black pepper.
08:18Roll it.
08:20Hold it like this.
08:22Not like that.
08:24One direction.
08:26Oh.
08:28Turn it.
08:30Yes.
08:32Very good.
08:34Okay.
08:36What a Christmas!
08:40Again, salt and pepper.
08:42Same.
08:44You did it before.
08:46Yes.
08:48Kiwong, kiwong, kiwong, kiwong.
08:52Alright.
08:54Did I do it right?
08:56Yes. The salt is coming out.
08:58Okay.
09:00Black pepper.
09:02All of it.
09:04Yes. All of it.
09:06Okay. Very good. 65.
09:08Okay.
09:12Let's put the chicken there.
09:14That's right.
09:16Let's put this.
09:18Go ahead. You can do it.
09:24Okay. Then.
09:26Let's pour it.
09:28It might get cold.
09:32Now, it looks delicious.
09:34You know what?
09:36We can put pistachio nuts.
09:38If you want, put pistachio nuts.
09:40In the middle.
09:42Yes.
09:44You can mix it.
09:46You can put it separately.
09:48Okay.
09:50So, what we're going to do is
09:52to make it more delicious,
09:54let's cover it.
09:56Nice.
09:58Okay.
10:00Let's take it out.
10:04Okay.
10:06So, 350 degrees Fahrenheit.
10:08Let's put it in the oven in one hour and a half.
10:10All right.
10:14Okay. It's been there
10:16for one hour and a half.
10:18Earlier, we did it wrong
10:20because we didn't wait.
10:22You can go home now.
10:24Okay.
10:26What we're going to do is
10:28to melt our
10:30gelatin.
10:32Is this the one on the side?
10:34Yes. It's on the side.
10:36To make it more delicious,
10:38we can put water
10:40or wine.
10:42Because it's Christmas.
10:44I'm drunk.
10:46You can put water.
10:48But for me, it's optional.
10:50I can add white wine.
10:52Or a little bit of brandy.
10:56Then, a little bit of sugar.
11:02Okay.
11:04Then, this one is
11:06gelatin and flavor.
11:08Gelatin.
11:10Let's put it here and heat it.
11:12Until it becomes thick, chef.
11:14We need to add
11:16gelatin to make it shiny
11:18when we put it in the batter.
11:20Okay.
11:24Yes.
11:26The pistachio is here.
11:28This is the pistachio nuts.
11:30Yes.
11:32What a
11:34Christmas!
11:38Yeah!
11:42It smells good.
11:44Yeah.
11:46It's best served cold, chef.
11:48It's like cold cuts.
11:50Let's add a little bit of garnish.
11:54Let's make a rose.
11:56Look at that!
11:58It's nice!
12:00Can I eat this?
12:02Alright!
12:04It's amazing!
12:06If you're giving this as a gift,
12:08of course, it needs a nice
12:10packaging.
12:12Put it in the middle.
12:14Yes.
12:16Okay.
12:18There.
12:20It's beautiful.
12:22Bella, come on.
12:24It's pink-pink time.
12:26Alright!
12:28Pink-pink-pink!
12:30Here it is!
12:32Holiday Chicken Terrine!
12:34Are you excited?
12:36Yes!
12:38Let's eat!
12:56Okay, Bella.
12:58How do you find the terrine?
13:00Where am I?
13:02It's that good.
13:04I forgot.
13:06The middle part is good.
13:08The liver is so tender.
13:10It has a firm texture
13:12in the chicken wrap.
13:14It's beautiful.
13:18Let's eat.
13:20Enjoy your meal.