Where have I been?
I've been in 70s, researching the feasibility of pine as a material for constructing kitchen cupboards. Fortunately, an eddy in the space-time continuum opened up due to the Large Hadron Collider allowed me to return to the present. Anyway they've got these things called Chicken Kiev and if you mash up a couple finely minced garlic cloves with some sage thyme and parsley and a splash of tabasco into some butter and then insert it into a pocket made with a boning knife in a chicken breast, then dust, egg, and crumb; brown in a pan and finish in a hot oven - then you'll have it.
Cook the veges in any leftover garlic butter.
We're using panko.
posted by Anthony at Wednesday, September 10, 2008
6 Comments:
I think we like the same things - I am using panko too.
I have received the spring issue of Spice, thanks. Good reading as usual, it is better every time in fact.
Have a nice weekend.
9/12/2008 09:35:00 pm
How did you get back to the Seventies in the first place?
9/12/2008 10:34:00 pm
You didn't know Father Ernetti did you?
9/13/2008 01:01:00 am
Gracianne
Panko is good, it's fluffy. It does get betterm I went through a bunch of issues and I enjoyed it but some pages caused me pain but they're less so.
Rod
I pointed the bike to Mirrabooka and just went for it.
Your holiness
No, but I hear he had werner von braun and a case of altar wine
9/13/2008 08:25:00 pm
that chicken kiev looks great.
i have found a chicken kiev recipe on the LURPAK butter website which has basil butter as a variation on your filling... the rest of the recipe is quite similar except they use corn flakes to crumb...
30 g / 1 oz softened butter
4 tbsp finely chopped basil leaves
1/4 tsp salt
freshly ground pepper
4 chicken breasts (approx. 500 g / 1 lb)
1 egg white
75 g / 3 oz corn flakes
Instructions
Mix butter with basil, salt and pepper. Beat the chicken breasts with the flat side of a meat tenderiser - make them approx. 50 percent bigger. Make sure the edges are thin. Divide the basil butter in four and place on the chicken breasts. Fold the edges about 0,5 inch along both sides of each chicken breast. Then close them like an envelope. Fasten with a food needle. Beat the egg white and crush the corn flakes coarsely. Cover the chicken breasts with egg white, then with corn flakes. Make sure they are covered on all sides. Place on a baking tray with baking paper.
enjoy!
11/14/2008 08:10:00 am
FYI,
I took this great class over the weekend that you guys might be interested in.
Here is the link:
http://www.digitalfoodphotos.com/blog/?page_id=57
11/25/2008 04:04:00 am
Post a Comment
<< Home