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Chicken Kiev “Poppers”

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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Pulled Pork Ploughman's

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Category: Recipes

Pulled Pork Ploughman's

We had a whole boned Pork Shoulder for £5.38 in the freezer. As one meal this would have been excessive and over budget. It’s also a slow roast gig. But we’ll most likely get 6 servings from the meat over the next few days.

For the Pulled Pork.

Ingredients:-

Pork Shoulder
A pint of Stock
Oil
Salt & Pepper
Onions
Rosemary
Garlic cloves, halved

Method:-

(1) Pour the stock into a casserole dish and add the Onions roughly chopped.
(2) Lay a couple of sprigs of Rosemary over the top.
(3) Stab the Pork with a sharp knife and push the halved Garlic into the meat.
(4) Season with Salt & Pepper and rub well with Oil.
(5) Cover with foil and place in the oven at 160c
(6) Leave to roast very slowly for at least 5 ½ hours.

We did actually end up with reasonable crackling, which is rare with a home frozen joint. So we served the pulled Pork with crackling over the top, home fermented Kimchee (Recipe here), Garlic and Clive Cheese and hand cut chips. A bit of Piccalilli and it was a very taste and simple supper. 

The stock and Onions are in a jar in the fridge and will make the base for an outstanding gravy!
 

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