| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
French |
Can’t, Cook, Won’t, Cook |
1 |
servings |
INGREDIENTS
| 2 |
md |
Potatoes |
| 1 |
sm |
Onion |
| 1 |
tb |
Vegetable oil |
| 200 |
g |
Chicken mince |
| 2 |
|
Rashers lean bacon |
| 1 |
sm |
Green chilli |
|
|
Salt and freshly ground black pepper |
|
|
Garlic butter |
| 2 |
tb |
Semolina; 2 tbsp sesame |
|
|
; seeds, mixed on a |
|
|
; plate |
|
|
Vegetable oil for deep frying |
| 100 |
g |
Fromage frais |
| 2 |
tb |
French mustard |
|
|
Lemon |
| 1 |
sm |
Bunc chives |
| 100 |
g |
Asparagus spears |
| 2 |
tb |
Olive oil |
|
|
Garlic clove |
| 50 |
g |
Unsalted butter; at room temperature |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Fresh parsley; finely chopped |
INSTRUCTIONS
FOR THE GARLIC BUTTER
1 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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