Kiev-en on Earth with this recipe
Rutherglen’s very own Masterchef contestant, David Banks, will be offering up his tips and recipes for Reformer readers in future editions.
For more tips and recipes, you can follow David on Twitter at www.twitter. com/Glasgow_Munchy If you ask any chef what three ingredients they would take to a desert island a large majority would surely declare their choices to be salt, olive oil and garlic.
It is the latter, garlic, which I am most interested in for today’s recipe. An ingredient that is prominent in every world region’s cooking. An ingredient which, when fried in butter or olive oil, makes your kitchen smell like an old tapas bar on some cobbled street in northern Spain.
My attempt at growing garlic in the garden this summer saw levels of failure I had only previously seen when watching Greg Wallace on Strictly Come Dancing. I am convinced a cat was doing it’s dirty business on top of my little patch, squashing my garlic plants in the process.
Apparently its remarkably good for you as well. The NHS website suggests that the consumption of garlic can lead to “improved blood circulation, healthier cholesterol levels and lower blood pressure,” which is therefore surely a musthave for Glaswegians with the label of living in the heart attack capital of Europe.
Chicken Kiev is an absolute classic and celebrates garlic in all it’s glory. You’ll notice that 99 per cent of the pre-made Kievs that you buy in the supermarket are made from mechanically recovered chicken or a mix of chicken bits with bread and all sorts of other rubbish. Treat yourself to a proper version by following this recipe Step 1 – Garlic butter
To a bowl or large cup, add a good sized knob of softened butter, a crushed clove of garlic, chopped parsley and salt and stir until it has all combined. Set aside. Step 2 – Stuffing the chicken breast.
Make a deep incision in the chicken, making sure you don’t pierce the other side of the breast. Stuff your garlic butter in to the pocket you have created and close the chicken breast so that the garlic butter is enclosed inside the chicken. Step 3 – The crispy coating
Get a couple of pieces of bread and blitz them up until they form breadcrumbs (alternatively buy them pre-made from the supermarket). To three bowls add flour, a beaten egg and your breadcrumbs. Roll your stuffed chicken breast in the flour, dip in the egg and then sit in the breadcrumbs, sprinkling more breadcrumbs over the top so you get a nice even coating.
Drizzle some oil on an oventray and place the chicken in the oven at 180 degrees for around 30 minutes until the chicken is cooked through and the breadcrumbs have crisped up. Don’t forget to pour any of the escaped, sizzling garlic butter that is sitting in the oven tray back over the kiev.
Food for thought The perfect Chicken Kiev, cooked by Rutherglen chef David Banks
Chef David Banks