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Chicken Kiev “Poppers”

Some folk go out on a Saturday night, have a meal in a restaurant and the few pints. Followed by a kebab to walk home with. Us? We made this unholy union of East meets West! OK it's perhaps not quite as unhealthy as the kebab, but we'll fry them in Lard next time!

Joking aside these mini Chicken Kievs in Onion Bhaji batter were really tasty and well worth the fiddling about.

Ingredients:-

½ a small Chicken boned out and cut into medium sized pieces

Garlic Butter. (Butter / Margarine, minced Garlic and dried Parsley)

Onion Bhaji mix – Recipe here

Flour (We used a combination of Gluten Free flour and Arrowroot)

Method:-

(1) Make your Onion Bhaji mix. (We also made and pre-fried the Bhajis. Our recipe is here)

(2) Make your Garlic Butter and put it in the freezer to harden for ½ an hour or longer if you have the time.

(3) With a boning knife remove every last scrap of meat from ½ a Chicken and remove the skin. Cut the breast meat into medium pieces.

(4) Wrap each piece of Chicken meat in cling film and beat out with a rolling pin.

(5) When the Garlic Butter has hardened put a teaspoon in the middle of each piece of Chicken meat and then press and roll the meat around the butter with your hands.

(6) Flour each piece so the batter has more chance of sticking.

(7) Heat your deep fat fryer to 190C. (You could also roast these in the oven at 180C to avoid the oil.)

(8) If you are frying pre-heat the oven to 150C

(9) Fry 3 or 4 pieces at a time until golden brown. The batter expands quite a bit so don't worry if some of your “Poppers” look a little small initially. Place in the oven to keep hot as you fry the remaining “Poppers”.

We served ours with home made Onion Bhajis, a salsa style dipping sauce, Potato fritters and a dressed salad.

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Details: Written by Tony Carson; Category: Recipes; Created: 06 August 2019

Sag Aloo recipe

The Chilli and Onion Beef kebabs were hiding the my favourite discount fridge at £0.75 for 4. We very rarely buy pre-made items so you could say they were a bit of a treat. Actually they were very tasty but what to have with them? They reminded me of the Lamb Koftas I used to hand press at this time of year in the butchers, so we decided to go Indian. So a few spices, a couple of Potatoes and some Spinach and a Sag Aloo made a perfect side.

Ingredients:-

Potatoes cut into cubes and boiled to soften slightly
1 Onion sliced
2 cloves of Garlic grated
2 handfuls of fresh Spinach (Or 4 balls of frozen)
1 tsp Ground Ginger
1 tsp Cumin Seeds
1 tsp Turmeric
1 tsp Garam Masala
Oil & Margarine

Method:-

(1) Fry the Cumin seeds in a little Oil & Margarine until they start to brown.
(2) Add the Onion and fry until they begin to brown slightly.
(3) Add the Potato, Garlic, Turmeric, Ginger and Garam Masala and fry until the Potatoes begin to soften.
(4) Add the Spinach and stir gently until it wilts.
(5) Season with Salt if required.

We add a little of Turmeric to our rice to give a bit of colour and on this occasion popped a handful of Peas in a the end. The kebabs were garnished with a bit of home made Chilli and Lime sauce with fresh Chives sprinkled over the top.

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