This weekend I cooked some food as requested by hubby. We are going to visit Hubby's relatives-- I honestly wanted to cook more, but hubby would go ballistic if I cook more than what we agreed upon. I love cooking, so every time there is an opportunity to cook food for certain occasions, I get excited-- I plan to cook like 5 dishes or even more. For this weekend I just made some Kimchi together with Chicken Pastel and Callos with some Cinnamon Rolls.
For the Chicken Pastel, I decided to add some parsley on the dough to make it pretty. I also added turmeric powder to the egg wash to enhance the color.
Chicken Pastel
Ingredients:
Filling
1 kg deboned chicken thigh or breast cut into cube
1 can cream of mushroom
3 tbsp butter
1 head garlic, minced
1 pc large onion, chopped
1 pc potato, diced
1 pc carrot, diced
1/4 cup celery stalked diced
1/4 cup red and green bell pepper diced
1 pc chorizo de bilbao, sliced (optional)
1/2 cup chicken hotdog
1 can whole button mushroom, rinsed and quartered
2 tbsp all purpose flour
3 cups water
1 pack All Purpose Cream
12 pc quail eggs, boiled and peeled
¼ cup green peas
Crust
2 ½ cups all-purpose flour
½ cup butter chilled and cut into small pieces
½ cup vegetable shortening
1 teaspoon salt
2 tablespoons sugar
4 tablespoons ice cold water
Procedure:
Make the crust
1. Stir together the flour, salt and sugar. Add the butter and shortening.
2. Cut the butter and shortening into the flour
3. Add ice cold water, little by little, mixing as you go until the dough can be gathered into a ball.
4. Roll the dough into a thick disc.
5. Wrap the dough in cling film and keep in the fridge
Make the filling
1. Season chicken with salt and pepper. Sauté chorizo and chicken in butter. Set aside.
2. Sauté all the vegetables in the same pan. .
3. Add flour and cook for 2 minutes while stirring. Pour water and bring to simmer. Add chicken and cook for 15 minutes. (20 minutes).
4. Stir in Cream of Mushroom, All Purpose Cream, hotdogs and green peas. Let it cool.
Assemble and bake
1. Roll the dough between two large pieces of baking (wax) paper, starting at the center and rolling outward in all directions. Keep rolling until the dough is less than a quarter of an inch thick.
2. Lay the crust over the filling. Tuck in the sides then press around the edges to remove the excess.
3. Bake at 350F for 25 to 30 minutes. Serve hot.
Rhian's fave though is the Callos. I never cooked Callos before, but it was quite easy, no need to practice. I have saved half of the Callos for the week, Rhian and Hubby ate all of it before the week ended. They said it was so good.
Callos
Ingredients:
1 kg beef tripe, cleaned and sliced
1 kg beef meat, cut into strips
5 cups water
1/2 Tbsp peppercorn
1 tsp salt
2 pcs bay leaf/laurel leaf
3 Tbsp olive oil
3 Tbsp garlic, crushed
2/3 cup onion, red, sliced
5 pcs large tomatoes, diced
1/4 cup chorizo de bilbao, sliced
1 1/3 cups carrot, sliced
2 pouches tomato sauce
1 cup garbanzos, cooked
1/2 cup green/black olives, pitted
2 Tbsp red wine or mompo
1/4 cup bell pepper, red, cut into strips
1/4 cup bell pepper, green, cut into strips
1/2 tsp salt
1/4 tsp pepper, black
Procedure:
1. Boil tripe and beef meat in enough water for 5 minutes to remove the scum. Drain and discard the broth.
2. Boil again in 5 cups water with peppercorn, salt, and laurel 1 hour and 30 minutes or until tender. Drain. Reserve broth.
3. Sauté garlic, onion, tomatoes, tripe, beef meat chorizo, and carrot in olive oil for 3 minutes. Add Tomato Sauce, 1 1/2 to 2 cups broth, and remaining ingredients.
Bring to a boil. Cover and simmer for 10 minutes, stirring occasionally. Serve hot.
And finally, I also made some Cinnamon Rolls, I was planning to make Blueberry Rolls but I decided this is not the time to experiment. :)
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