Chicken Kiev Balls with Tar­ragongar­lic But­ter

Gourmet (South Africa) - - ENTERTAINING -

Ex­cel­lent for en­ter­tain­ing, these lit­tle num­bers can be as­sem­bled ahead of time.

Prep time 30 min, cook

20 min (plus chill­ing)

Makes 16

Gar­lic but­ter

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

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