Tested Christmas Recipes 2: Stuffed Chicken, Pork BBQ, Lemon Mousse

Stuffed Chicken, which we had for December 8, Feast of the Immaculate Conception . The garnishing is a left over pasta with puttanesca sauce.

For appetizers: CANAPES. Very easy to do. Cut up bread slices with assorted toppings: Spanish sardines, cold cuts, hard boiled eggs, tomatoes, cucumbers, etc.Lemon Mousse (with toppings of left over Peach Merengue Pie)

The secret to this Pork Barbecue is not Sprite or 7-up but Pineapple juice.

More kitchen tested recipes (KTR) which you could serve for Christmas. I loved the Pork Barbecue a lot. It didn't get burned easily because of the pineapple juice. It's highly recommendable. Hope you try all of them.

STUFFED CHICKEN

Serves 12

1 large chicken - 1.5 kilos

1 tablespoon calamansi or lemon juice

2 tablespoons soy sauce

STUFFING:

5 slices of loaf bread in evaporated milk

1/2 kilo ground pork

1 8 0z. chorizo de bilbao (4 to 5 pcs)

2 (145 grams) Vienna Sausage

1/2 cup crushed pineapple

10 green olives (optional)

5 eggs, beaten

1/3 cup raisins

2/3 cup sweet potatoes

1/2 cup grated Edam cheese or Queso de bola

Butter for cooking.

PROCEDURE:

1. Slit the back of the chicken with a sharp knife. Carefully remove all the legs and wings leaving only the small wing bones and the end of the drumstick.

2. Soak the chicken in calamansi or lemon juice, soy sauce for 30 minutes.

3. Stuffing: soak the loaf bread in evaporated milk, set aside

4. Chop the chorizo de bilbao, vienna sausage, pineapple, olives and loaf bread. Add to the ground pork. Add the eggs, raisins, pickles and cheese. Season with salt and pepper.

5. Fill the boneless chicken with the stuffing and sew the slit at the back.

6. Wrap the chicken with buttered aluminum foil and press the leg parts of the stuff chicken to make it even.

7. Place the stuffed chicken in a baking dish. Bake at 350 F for 1 hour.

8. Remove the buttered aluminum foil wrapper and continue baking until golden brown.

PORK BARBECUE

Serves 40 people

6.2 k pork casim, slices ½ “ thick, 80 slices

16 oz. pineapple juice

2 2/3 cup soy sauce

1 2/3 cup banana catsup

2 cups brown sugar

1 cup oil

2/3 cup calamansi juice

4 heads garlic, crushed

Whole pepper, crushed

1. Mix all ingredients in a mixing bowl.
2. Put all the pork slices. Make sure everything is covered with sauce.
3. Marinate overnight.
4. Broil over coals.
5. Baste occasionally while broiling.

Sauce: Heat marinade and thicken with cornstarch.

LEMON MOUSSE

Serves 8

568 ml carton of All Purpose Cream

2 lemons, juiced and zested

120 grams white sugar

4 egg whites

PROCEDURE:

1. Put the cream, lemon zest and sugar into a large bowl and whisk them together until the mixture starts to thicken. Add the lemon juice and whisk again until the mixture thickens further. Don’t let it get too stiff or you won’t be able to fold in the egg whites.

2. Whisk the egg whites until they form soft peaks and then fold them into the lemon mixture. Spoon the mousses into 8 glasses and chill. Decorate with extra zest if you like.

Bon appetit!