Make your Christmas fancy with Chef Boy Logro and Bela Padilla’s Chicken Terrine | Idol Sa Kusina - video Dailymotion

GMA Network

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!

Transcript

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.

Make your Christmas fancy with Chef Boy Logro and Bela Padilla’s Chicken Terrine | Idol Sa Kusina

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