I hope you are as excited as I am that we have 15 days until Christmas day! I haven’t shop for presents yet but I have thought about what I would like to have for Christmas dinner. It’s become a tradition in my home to have Filipino meal on Christmas eve and English meal on Christmas day. Yes I have to cook that much food…no rest for the wicked really. My family enjoys eating and we love sitting around the table talking and eating together so this is my ideal Christmas.
Here’s a lovely recipe fit for a centre piece in the table, you can make it with chicken or turkey. However I found turkey hard to debone without cutting the skin so good luck! You can ask your butcher to debone the turkey they are much more skilled, I don’t know if you have to spay extra. Just ask your butcher next time you visit or pass their shop.
My husband already booked me to make lechon for Christmas day so we will probably have Rellenong Manok for Christmas eve. Lechon is not quiet English but its roast pork so it’s close but we will have all the trimmings, roast potatoes and all that with gravy too!
Rellenong Manok (stuffed roast chicken)Print Recipe
- 500g minced pork
- 4 boiled eggs, peeled
- 2 medium carrots, minced
- 100g raisins
- 1 small onions, chopped
- 2 cloves garlic, minced
- 3tbsp sweet pickle relish
- 2tsp salt
- pinch ground black pepper
Marinate the chicken by combining calamansi juice or vinegar with soy sauce and ground pepper leave it to one side for at least 1 hour while you mix the stuffing
In a bowl add pork, onions, carrots, raisins, garlic. sweet pickle, ground pepper and salt, mix well
Take the chicken out of the marinade and pat it dry with tissue
Put the stuffing inside the chicken through the lower opening, put half of the stuffing in then the boiled eggs making sure its at the centre add the remaining stuffing inside the chicken
Use some tooth picks to sew the opening of the chicken, ties the legs together then put the chicken in an oven dish tucking the wings in
Roast the chicken in the oven for 1 hour to 1 1/2 hours depending on the weight of the chicken at 375 f (gas mark 5 or 170 fan oven)
Serve with some banana ketchup