Chicken Kiev Balls with Tarragongarlic Butter
Excellent for entertaining, these little numbers can be assembled ahead of time.
Prep time 30 min, cook
20 min (plus chilling)
200g butter, softened
2 garlic cloves, finely chopped 1T finely chopped tarragon 1T finely chopped flat-leaf
1T finely chopped chives finely grated rind of 1/2 lemon
Chicken kiev balls 20g butter, diced 1/2 onion, finely chopped
1 garlic clove, finely chopped 300g coarsely minced chicken 1 egg yolk
2T finely chopped tarragon,
plus extra to serve finely grated rind of 1/2 lemon 180g sourdough breadcrumbs 2 eggs seasoned plain flour, for dusting 2T finely chopped flat-leaf
parsley, plus extra to serve vegetable oil, for deep-frying
For the garlic butter
Beat ingredients in a bowl to combine and season. Place 16 half-teaspoonfuls of garlic butter on a tray lined with baking paper and place in freezer until firm (8 to 10 minutes). Set remaining garlic butter aside.
For the chicken kiev balls 1. Melt butter in a small saucepan over medium-high heat, add onion and garlic and sauté, stirring occasionally, until tender and translucent (3 to 4 minutes). Set aside to cool, then combine in a bowl with chicken, yolk, tarragon, lemon rind and 80g breadcrumbs. Season generously to taste, then roll into 16 balls with wet hands. Press a piece of firm garlic butter into the centre of each, roll mixture around it to enclose and refrigerate for 30 minutes. 2. Lightly whisk eggs