Chicken Kiev
Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.
Wild garlic butter (4 portions)
80g Wild garlic (washed)
100g Butter
100g Butter (soft)
35g Shallot dice
½ Lemon (juice)
Salt + pepper
If you don’t have wild garlic, skip this and mix 3 chopped garlic cloves with 200g butter, shallot and lemon.
Heat 100g of butter to 120C, pour over the wild garlic and blend for 3 seconds or until smooth.
Dice the shallot, and mix all other ingredients together until combined, place in a piping bag.
Chicken Kiev (1 portion)
1 Chicken breast
Butter (from above)
Plain flour
Egg wash
Panko breadcrumbs
Prepare your chicken breast as shown in the video, cut the breast to make a pocket for the garlic butter, be careful not to pierce the breast.
Pane the chicken breast in this order: flour – egg – breadcrumbs – egg – breadcrumbs.
Deep fry at 180c until golden or drizzle with oil and bake in the oven at 200c until nicely coloured all over.
Pomme purée (4 portions)
5 Potatoes (cooked/passed)
200g Butter
100g Milk
Salt + pepper
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.
