Mini Chicken Kievs With Griddled Asparagus

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	French		1	Servings

INGREDIENTS

2		Potatoes
1		Onion
1	T	Vegetable oil
200	g	Chicken mince
2		Rashers lean bacon
1		Green chilli
		Salt and freshly ground
		black pepper
		Garlic butter
2	T	Semolina, 2 tbsp sesame
		seeds mixed on a
		plate
		Vegetable oil for deep
		frying
100	g	Fromage frais
2	T	French mustard
		Lemon
1		Bunc chives
100	g	Asparagus spears
2	T	Olive oil
		Garlic clove
50	g	Unsalted butter, at room
		temperature
2		Cloves garlic, crushed
1	T	Fresh parsley, finely
		chopped

INSTRUCTIONS

Heat the oil in a deep fat fryer to 170c. Heat the vegetable oil in  a
small frying pan. Finely chop the onion and place in the pan,  stirring
occasionally until softened. Heat the griddle pan.  2 Leaving the
potatoes in their skins, thinly slice using the slicing  edge of a box
grater. Place in the microwave on high or at 650W for 6  minutes.  3
Using scissors or a sharp knife, cut the bacon into small dice and
combine with the mince in a large bowl.  4 Deseed and finely chop the
green chilli, and add to the bowl. Add  the cooked onion to the mince
mixture with plenty of seasoning. Mix  well. Remove the potato from the
microwave and cool.  5 Using hands, take small amounts of the mix and
shape into balls  2.5cm/1" in diameter. Make a small hole in the centre
of each with  your little finger.  6 Fill with a knob of garlic butter
and secure the meat around it.  Coat each in the semolina and sesame
seeds.  7 Use a spoon to carefully add the chicken kievs to the fryer
and fry  for about five minutes, turning once during cooking.  8 For
the Mustard Dip: Mix the fromage frais and mustard in a small  bowl.
Squeeze half the lemon into the fromage frais.  9 Finely chop the
chives, add to the bowl and mix well. Place the  completed dip in a
small ramekin ready to serve.  10 Squeeze the remaining half of lemon
into a shallow dish. Add the  olive oil, salt and pepper. Crush the
garlic clove, add to the dish  and mix well.  11 Trim the asparagus
spears, dip in the vinaigrette in the dish and  add to the hot griddle
pan. Cook for two minutes, turning once during  cooking.  12 Remove the
kievs from the fryer and drain on a plate of kitchen  paper. Remove the
potato crisps from the tray and place in a paper  bag.  13 Add the salt
or cayenne pepper as preferred, into the bag. Hold  the top of the bag
closed and give it a good shake to distribute the  seasoning over the
crisps.  14 Place the bowl of mustard dip in the centre of a serving
plate and  arrange the crisp, asparagus spears and chicken kievs around
the edge.  15 For the Garlic Butter: Place the butter, garlic and
parsley in a  small bowl and mix well.  Converted by MC_Buster.  Recipe
by: Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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