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Chicken Kiev with Mlynti recipe

Yesterday we went to Ukraine on our round the world for £4 or less virtual tour. Beetroot plays a big part in Ukrainian cuisine, so here is Sue’s take on Mlynti – Beetroot Pancakes & Chicken Kiev.

Ingredients for the Mlynti:-

320g GF flour
2 tsp Sugar
50ml Butter Milk
1 tsp of salt
375 ml milk
1 Egg
300g fresh Beetroot
Vegetable oil

Method for the Mlynti:-

(1) Boil beetroots in a large pan of water. Peel and shred them and then add the Buttermilk to the prepared beetroot.
(2) Pour into a blender and whip it at high speed.
(3) Cool to 35°C and add an egg. Mix everything carefully.
(4) Combine salt, sugar and flour in a separate bowl and whip.
(5) Combine all the ingredients into a batter.
(6) Leave the batter for 30 minutes.
(7) Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.

Ingredients for the Kiev:-

1 Chicken Breast per person
Garlic Butter
Juice of a lemon
1 Egg, beaten
Oil to fry
(GF) Flour
(GF) Breadcrumbs
Salt & Pepper

Method for the Chicken Kievs:-

(1) Freeze the Garlic Butter rolled in a sausage shape in cling film.
(2) Beat the Chicken out with a rolling pin and season with Salt & Pepper.
(3) Place the Garlic butter in the centre, add a squeeze of Lemon Juice and wrap the meat around it.
(4) Place back in the fridge to stop the Garlic Butter from melting too much.
(5) Flour on all sides.
(6) Dip each Kiev in the beaten Egg and then roll in Breadcrumbs to coat evenly.
(7) Fry on all sides over a low heat to brown the Breadcrumbs.
(8) Place in a pre-heated over at 180c for about 20 minutes.

We filled our Mlynti with a little soft Blue Cheese and served with a fresh dressed salad. The  Mlynti were really good. Well to be fair the whole meal was really good. We’ll not be having issues with Vampires here today though…...

Turkey Nuggets, Potato wedges and foraged salad

You‘re all probably sick and tired of our Turkey recipes now and we are actually having sometime different today. But for £4.62 we got 4 meals out of one Turkey leg, not bad even for us!

So Turkey drumstick…. We’ve roasted them previously, we’ve curried them, we’ve casseroled them. “How about a slightly different version of McKing Nuggets (Name mangled for obvious reasons)?” Was the question we asked. The result? Was a combination of our Onion Bhaji recipe with roasted cubes of Turkey Drummer inside…...


For The Potato Wedges.

2 large Potatoes, cut into wedges with the skin on
Chilli Flakes
Garlic Salt
Onions Salt
Mixed Herbs
Salt & Pepper


For the Turkey roast dressing.

Chilli flakes
Salt & Pepper
Fresh Rosemary
Garlic Butter


(1) Dress the Turkey Drummer, cover in foil and roast for 1 ½ hours at 160c.
(2) Set aside to cool.
(3) Strip the meat from the bone and “Quills”, these are the ligaments in the meat.
(4) Cut into rough cubes.
(5) Make the Bhaji batter – Recipe below.
(6) Dress the Potato wedges and roast on a tray in the oven at 180c for 30 minutes.
(7) Heat the fryer to 170c.
(8) Encase each piece of Turkey in Bhaji mix and lay on kitchen paper to soak up and excess oil.
(9) When the Wedges are crispy re-fry the Turkey Nuggets to heat through thoroughly.
(10) Serve and enjoy!

We served ours with home made Marie Rose sauce and a dressed salad made from Chard, Ruby Chard, Chives, Fennel and home pickled Beetroot. We’re very fortunate that now Spring is here we have various open “Green York” gardens where we can gather fresh greens and herbs. Summer is going to be a healthy time for us this year…..

Additional item recipes:-

Bhaji recipe here
Beetroot recipe here

Bacon & Cheese Yorkshire Pudding Slice recipe

We don’t often have snacks as such, but when we do, we do…..


A slice of left over Yorkshire Pudding each (We often have Yorkshire Pudding in the freezer)
Grated Cheese (We had a bit of Extra Mature Cheddar we found in the discounts)
Chilli & Garlic oil (Sue makes her own)
Chilli flakes
Fresh Chives (They are in season at the moment and available in all the communal gardens locally)


(1) Cut the Bacon into strips and fry in a little Chilli & Garlic oil.
(2) Sprinkle the Bacon over the Yorkshire Pudding.
(3) Mix a few Chilli Flakes with the grated Cheese.
(4) Place in the oven, or under the grill until the Cheese begins to melt.
(5) Dress with fresh Chives.


Turkey Lentil Chilli

A Turkey thigh often has enough meat for two meals for us. So as usual we had left over cooked Turkey. What to do with it that’s a bit different? Turkey Lentil Chilli……


The meat from about ½ a cooked Turkey thigh, cut into rough cubes
400g dried Green Lentils
300ml Turkey stock from roasting the previous day
300ml water
1 tsp oil
3 small onion, diced
3 garlic cloves, crushed
1 can of choipped tomatoes
1 can of Kidney beans
1 can of Sweet Corn
2 tsp ground Chilli
4 Birds Eye Chillies
2 tsp Garlic powder
1 tsp Paprika
Salt and Pepper
Grated Cheese


(1) Put all the ingredients in a slow cooker or casserole dish with a lid.
(2) Cook on a low heat for ever!

We served ours in a giant (Gluten Free) Yorkshire pudding with grated cheese and Chives ot to for a bit of colour.



Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of  meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!
Pork Sharks
1 Onion
2 Cloves of Garlic, minced
2 Carrots, cut into batons
¼ tube of Tomato Purée
A glug of Cider vinegar
½ tsp Chilli flakes
A spring of fresh Rosemary
¼ tsp toasted Cumin / Coriander seeds
¼ tsp Dill
¼ tsp Paprika
A tin of chopped Tomatoes
2 Bay leaves
1 pint of Stock
Salt & Pepper
(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.
(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.
(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.
(4) Add the Vinegar and stir until the Vinegar has evaporated.
(5) Add the stock and bring to the boil.
(6) Reduce the heat an simmer for 5 minutes.
(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.
(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.
(9) The meat should be very tender and almost falling off the bone
We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.

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