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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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- Written by Tony Carson
- Category: Recipes
We wouldn't normally consider Duck as it's generally out of our budget of £4 a day. But at a 50% discount at the supermarket this was a tasty and very welcome treat.
Ingredients:-
2 Duck Breasts (A crown at £3 which Sue dissembled in our case)
1 ½ tsp Garam Masala
1 tsp Grated fresh Ginger
A Glug of Oyster Sauce
Oil to fry
Salt to season
1 tbsp Butter / Margarine
1 tsp Cumin seeds
100g Pilau Rice
800ml Chicken Stock85g Frozen Peas
A bunch of Spring Onions, finely chopped
2 tbsp Chutney to serve.
Method:-
(1) Score the Duck skin and rub with Garam Masala, Ginger and Oyster Sauce.
(2) Chill for 30 minutes to allow the marinade to flavour the meat.
(3) Heat the oven to 200c.
(4) Gently fry the Duck breasts skin side down until the fat runs out.
(5) Transfer to a baking dish skin side up then leave to rest.
(6) Melt butter in a large pan. Add Cumin seeds and fry for 2 to 3 minutes.
(7) Transfer the Duck breasts into the oven.
(8) Stir in the Rice.
(9) Pour over the Stock and simmer for 10 minutes.
(10) Add Peas in the last 4 minutes.
(11) When the liquid has absorbed folk through and add the Spring Onions.
(12) Season to taste.
(13) Slice the Duck breasts and serve on a bed of the Rice.
We served ours with home made Green Tomato & Apple Chutney we made in the autumn.
- Details
- Written by Tony Carson
- Category: Recipes
We had ½ a chicken left over. How often do I start a recipe with those words?! Anyway Sue found a traditional Chicken Curry recipe.
Ingredients:-
Chicken cut into bite sized pieces
1 tbsp Lemon juice
Salt and Pepper to season
3 tbsp Oil
1 tsp Cumin
1 Large Onion, chopped
1 tsp grated Ginger
1 can of chopped Tomatoes
1 tsp Chilli powder
1 tsp Garam Masala
A squeeze of Tomato Pureé
1 tsp Cumin Seeds
1 tsp Coriander
1 tsp Paprika
1 tsp Turmeric
2 medium Potatoes, cubed
1 ½ cups of water
3 tbsp Yoghurt
1 tsp Garlic minced
Fresh Coriander to garnish
Method:-
(1) In a large bowl toss the Chicken in the Lemon Juice, Salt and Pepper and set aside.
(2) In a large pan stir the Cumin seeds in a little oil and cook for a minute.
(3) Mix the Onion, Garlic and Ginger and cook until tender.
(4) Add the Tomatoes and season with Chilli powder, Turmeric, Garam Masala, Cumin, Coriander and Paprika.
(5) Continue to cook and stir for a further 2 minutes.
(6) Stir in the Yoghurt.
(7) Add the Chicken pieces, Potatoes, water and Tomato Pureé and simmer to reduce for 40 minutes.
We served ours on a bed of rice with Home Made Onion Bhajis and Naan bread
- Details
- Written by Tony Carson
- Category: Recipes
Some breads can be a bit tricky to make with Gluten Free Flour. But Naan breads are idea as you don't anticipate them rising a great deal.
Ingredients:-
125g GF Flour
Salt
75ml Water
25g Plain Yoghurt
Method:-
(1) Mix the ingredients into a dough.
(2) Roll out Naan Bread sized discs about 8mm thick.
(3) Cook on a dry skillet or large frying pan on both sides until lightly browned.
- Details
- Written by Tony Carson
- Category: Recipes
Our local supermarket have those twin packs of medium Chickens for £4.50 again. Not the biggest birds but ideal for us. One to cook, one to freeze.
Ingredients:-
1 Chicken
6 cloves of Garlic
½ a Lemon
Sprig of fresh Rosemary ( Acquired from the hedge of a closed B&B nearby!)
Chilli flakes
Salt & Pepper
Oil
Plus whaever vegetables you fancy with it.
Method:-
(1) Place your Chicken in a roasting tray and pre-heat the oven to 180c.
(2) Mix the Oil, Salt and Pepper and Chilli flakes.
(3) Stab the breast and insert ½ cloves of Garlic and sprigs of Rosemary.
(4) Spread the Oil mixture over the skin of the Chicken.
(5) Insert half Lemon, Garlic cloves and a sprig of Rosemary into the cavity of the bird.
(6) Pour remaining marinade into the cavity as well.
(7) Roast covered at 180c for an hour, longer depending of the size of the bird. Until it is cooked and tender.
(8) Uncover and cook for a further 20 minutes to brown.
Sue served ours with Potato & Celeriac mash, roast Carrots & Parsnips, Spring Cabbage and Yorkshire
- Details
- Written by Tony Carson
- Category: Recipes
On Thursday I happened across a Turkey leg which was just over 2Kg for £4.62 which for us is quite and outlay for one piece of meat. But so far we have had:-
Turkey Curry - (This is not actually the recipe we used this time. But no worries)
Yesterdays Roast Turkey Drummer Dinner - (Again this is a repeat of and earlier recipe)
The Vegan - Gluten Free Yorkshire Pudding recipe is here if you fancy trying it - Recipe
We still a meal worth of frozen cooked Turkey Drummer meat and also a meal worth of frozen diced raw Turkey Thigh meat. So 4 meals and counting!
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