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Recipes with sweet pickle relish

3 recipes that use sweet pickle relish, with photos, step-by-step instructions and cook times. The quickest, Embutido, takes 90 minutes. It is most often cooked with carrot, egg and raisins.

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Rellenong manokStuffed deboned chicken

Rellenong manok is a showpiece of the Filipino Noche Buena, the Christmas Eve feast after midnight Mass. A whole chicken is boned out, leaving the skin in one piece, then stuffed with a mixture of minced pork, sausage, raisins, carrot, cheese and whole hard-boiled eggs, sewn up and roasted. Sliced, every round shows the egg in the middle. Ask your butcher to bone the chicken if you prefer. Because the pork stuffing is inside, check that its centre reaches 74 °C. Chef's tip: chill the stuffed chicken for an hour before roasting so it keeps its shape.

210 minFilipinoChicken
by KrazyBadal 0 views

Chicken galantinaStuffed chicken roll

Galantina is Luzon's party roll for town fiestas and big family feasts, a Spanish-era cold dish in which chicken is wrapped around a filling of pork mince, ham, carrots, raisins and hard-boiled eggs, steamed, chilled and sliced so each round shows the eggs in the middle. Unlike embutido, which is a pork meatloaf, here the chicken skin and meat form the outer layer. Traditional cooks bone a whole chicken; this home version rolls boneless thighs instead, which is far easier. Serve it cold on a platter with banana ketchup or mayonnaise and bread. Chef's tip: roll it tightly in baking paper and foil and twist the ends like a sweet; a tight roll is what gives neat slices.

150 minFilipinoChicken
by KrazyBadal 0 views

EmbutidoSteamed pork roll

Foil-wrapped logs of embutido are steamed days ahead of Noche Buena in kitchens all over the Philippines, then sliced cold or fried for the Christmas Eve spread. The roll is made from minced pork bound with egg and breadcrumbs and studded with carrot, sweet pickle relish and raisins, with boiled egg running through the middle so each slice shows a yellow-and-white centre. Serve with banana ketchup and rice, or in pandesal. Chef's tip: roll the foil tightly and twist the ends like a sweet; a loose wrap lets steam in and the roll comes out soggy and crumbly.

90 minFilipinoMeat
by KrazyBadal 0 views

Goes well with sweet pickle relish