For us Filipinos, it doesn’t take much to continue the festivities as long as we have all our loved ones next to us—that, and a table of hearty meals that we can all enjoy as a family.
This was the overall theme during the two-part holiday virtual event that Breville Philippines
hosted on December 12 and 19 on Facebook. The live, which also served as their final initiative for their 10th-year celebration in the industry, invited some of the best chefs in the industry to share holiday recipes that anyone can easily prepare at home.
The first part of the event, “A Breville Christmas,” featured culinary aces Chef Waya Araos-
Wijanco of Gourmet Gypsy Art Cafe and Chef Myke Tatung Sarthou of Simpol. The duo shared a complete set of recipes perfect for the holiday table, from drinks, down to the dessert.
Chef Tatung demonstrated how to make his family favorite Chicken Galantina which, according to him, he learned how to do when he was still in elementary school. “I learned how to debone a chicken when I was in Grade 4 or 5. I was an early starter,” he shared while answering some personal questions during his cooking demo. “I actually used to cook this a lot during Christmas. This is a variation of our recipe at home.”
“For the holidays, this is the time you splurge, right? When you have something very special.
We cook a lot of meats but I especially like roasting because it feels very festive. This one, you just debone the chicken and you also have stuffing,” he said about his recipe, which he easily finished using the Breville Smart Oven Pro.
Here’s a full copy of Chef Tatung’s Chicken Galantina recipe:
Set A (Chicken):
1 whole chicken, cavity deboned
Butter, as needed
Set B (Marinade):
4 tbsps soy sauce
2 tbsps fish sauce
Juice from 1 lemon
Ground black pepper
Set C (Filling):
500 grams ground pork
1 pc chinese sausages, diced
6 pcs Vienna sausages, chopped
4 pcs streaky bacon, chopped
½ carrot, finely chopped
1 pc red bell pepper, diced
½ sweet pickle relish, diced
½ cup raisins (optional)
6 tbsps flour
½ cup cream
1 tbsp sugar
1 pc white onion, finely chopped
4 cloves garlic, minced
Salt and ground black pepper, as needed
A. In a bowl combine all Set B ingredients, then pour it into your chicken. Marinate for at least 15 minutes to overnight.
B. In a separate bowl combine all Set C ingredients. Mix well.C. Fill the cavity of the chicken with the mixed filling, then tie the chicken legs together with a kitchen twine covering the cavity.
D. Massage a generous amount of butter on the chicken surface, place chicken in a roasting rack then roast in a 180C preheated oven for 1 hour and 30 minutes or until chicken is fully cooked. Remove from the oven, let it cool for at least 15 minutes before slicing it then serve.
While Chef Tatung took care of the main course, Chef Waya completed the holiday table by sharing a Meditteranean Tabbouleh Salad and Pavlova recipe. She also did a quick Mojito round that didn’t need any shaking using the Breville Kinetix Pro Blender. For her Pavlova, she used the Breville Blender and the Breville Bakery Boss Stand Mixer to make the preparation and assembly easier. “I love it because it comes with a glass bowl. It’s so easy to see once your meringue is at the right consistency.”
Here’s a complete list of the ingredients needed for her creations:
MEDITTERANEAN TABBOULEH SALAD
60ml lemon vinaigrette
8 cups chickpeas
1 tbsp salt
1/2cup extra virgin olive oil
1 1/2 cup lemon dressing
1 cup water
1 1/4 cup tahini
1 pinch Sumac
A. Mix everything in a bowl.
B. Set a bed of lettuce in a holiday bowl and transfer the prepared tabbouleh on top of it.
8 pcs egg whites
Pinch of salt
500g caster sugar
1 tsp vanilla extract
2 tbsp white wine vinegar
2 tbsp cornstarch
⅔ cup pistachios, chopped
¼ cup sugar
½ tsp salt, coarse
4 tbsp unsalted butter, melted
188ml lemon dressing
4 pcs eggs
4 pcs egg yolks
A. Mix the ingredients of the crust into a bowl using a spatula. Make sure that everything is well incorporated before transferring them into a pie plate. Add water until the best consistency is achieved. Bake for 10 to 15 minutes at 180 C.
B. Prepare the meringue by mixing all the ingredients except for the cornstarch, vinegar, and sugar in a stand mixer. Start with a slow turn to incorporate everything well. You want the meringue to turn very white with very fine bubbles.
C. Add the sugar little by little then vinegar and sugar after. Continue mixing until there are stiff peaks.
D. Add lemon curd on the finished pie crust and top with the prepared meringue after.
E. Pop in the oven again for up to two minutes until the meringue is browned lightly.
Fresh mint leaves
4 tbsp rum (infused with kaffir lime leaves)
2 pcs fresh lisbon lemon squeeze
2–3 teaspoons honey
1 club soda
A. Add everything using a blender.
B. Garnish with lemon slices.
Actor and model Mikael Daez also joined the event to share his perspective about being a coffee enthusiast. When asked about his advice for those who are planning to get a little more serious about their brews, Daez suggested, “For those who want to get into coffee or those who are looking to start their own home brewing corner, the most important element para mapaglaruan mo pa [yung hobby] in the future is the grinder. I have the Breville Smart Grinder Pro which really gives me a lot of chances to play. Invest in a really good grinder then after that you can expand your collection.”
He also shared a very fitting statement about what makes a good coffee experience, something
that can also be applied to the overall spirit of Christmas. “What makes all my amazing coffee
experiences and memories are the people I share those memories with.”
Interested to learn more recipes or shop products that can help you become a pro in the
kitchen? Follow Breville’s official Facebook page. Kitchen aficionados can also check out their
Instagram and https://foodthinkers.com.ph/ for more inspirations.