Another Mess
So Tim my partner for the roulade, terrine, and galantine class; says to me if you were a ninety year old lady who owned a farm you could probably kill, pluck and skin that chicken in 15 minutes. I said yto him you are probably right. I should have paid attention to my father when he was slaughtering our chickens. It took me 1/2 an hour to just skin the already dead chicken. Sheesh! I swear it; that my squimeesh girly side will become a know it all chef soon.
So what is a roulade? It is similar to a galantine but rolled in plastic wrap instead of the skin of the animal. A galentine is traditionally boneless poultry filled with a forcemeat, rolled into a cylinder and poached then served cold. And a terrine is usually the term referring to a pate baked in an earthen vessel or other forms are used and lined with fat to reduce the loss of moisture. Tim said he would marinate the pork for our roulade, if I could skin the chicken and get started on on the galantine, and then we came together on the terrine. Tim went for the spinach, sundried tomato and balsamic vinegar stuffing for the pork, I went for the curry rice and dried fruit filling for the chicken, and then the terrine was grilled vegetables with a pasta dough lining.
We were really on a roll with everything and was able to finish in a timely manner on Tuesday. Thursday showed up and our stuff looked amazing. We cooked everything up by browning and then poaching and then roasting until it came time for the vegetable terrine, where it went splat on the floor before we could get it in the frying pan to brown it up a little. Seriously no panic there, since we only had twenty minutes for plate up of three items before our time ran out. So I ran to the walkin and grabbed some red and yellow peppers and the hot Italian sausage, Tim got the pasta sheets and literally we had what we called the Italian burrito done and plated in 10 minutes with time to play with our sauces. Seriously I was totally impressed with our selves. I think so were our guests.
So Tim my partner for the roulade, terrine, and galantine class; says to me if you were a ninety year old lady who owned a farm you could probably kill, pluck and skin that chicken in 15 minutes. I said yto him you are probably right. I should have paid attention to my father when he was slaughtering our chickens. It took me 1/2 an hour to just skin the already dead chicken. Sheesh! I swear it; that my squimeesh girly side will become a know it all chef soon.
So what is a roulade? It is similar to a galantine but rolled in plastic wrap instead of the skin of the animal. A galentine is traditionally boneless poultry filled with a forcemeat, rolled into a cylinder and poached then served cold. And a terrine is usually the term referring to a pate baked in an earthen vessel or other forms are used and lined with fat to reduce the loss of moisture. Tim said he would marinate the pork for our roulade, if I could skin the chicken and get started on on the galantine, and then we came together on the terrine. Tim went for the spinach, sundried tomato and balsamic vinegar stuffing for the pork, I went for the curry rice and dried fruit filling for the chicken, and then the terrine was grilled vegetables with a pasta dough lining.
We were really on a roll with everything and was able to finish in a timely manner on Tuesday. Thursday showed up and our stuff looked amazing. We cooked everything up by browning and then poaching and then roasting until it came time for the vegetable terrine, where it went splat on the floor before we could get it in the frying pan to brown it up a little. Seriously no panic there, since we only had twenty minutes for plate up of three items before our time ran out. So I ran to the walkin and grabbed some red and yellow peppers and the hot Italian sausage, Tim got the pasta sheets and literally we had what we called the Italian burrito done and plated in 10 minutes with time to play with our sauces. Seriously I was totally impressed with our selves. I think so were our guests.
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