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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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A sort of Carbonara thing

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Category: Recipes

A sort of Carbonara thing, eat well on universal credit

We’re avoiding Lactose at the moment as it’s causing Sue issues. So this recipe is far from traditional. But it was really tasty.

Ingredients:-

475g of Inner Breast fillets, cut in half
1 Small Onion,diced
3 Cloves of Garlic, minced
200ml of Chicken Stock
3 Tbsp of Yogurt
5 Mushrooms, sliced
A handfull of Spinach Leaves
A dish of White Wine
Salt & Pepper
2 Tbsp of Italian style Crated Hard Cheese
Fresh Parsley to garnish
Bacon & Cheese seasoning to garnish
Pasta of your choice (Gluten free for us)
Oil to fry

Method:-

(1) Fry the Onion and Garlic until softened.
(2) Add the Chicken and fry until it is cooked through, stirring as required.
(3) Add the Mushrooms and Spinach, season with Salt & Pepper.
(4) Boil the Pasta until it still has a little bite, drain and set aside.
(5) Add the Wine & Stock and allow to simmer.
(6) Stir in the Yogurt and half of the grated hard Cheese.
(7) Allow to simmer for a few more minutes.
(8) Stir in the Pasta over a low heat, until it is heated through.
(9) Garnish with the remaining grated hard Cheese, Parsley and Cheese & Bacon Seasoning.

We generally make our own seasoning mixes but the Cheese & Bacon seasoning was really good. The taste of Bacon in a jar!

 

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