From Russia with clove
The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes
CHICKEN Kiev is one of my favourites dinners for midweek. This classic dish, with its origin claimed by a few countries including Ukraine and Russia, is so tasty with its oozing garlic butter centre and crispy outer shell. To create the pocket in the fillet, you can use two techniques. For the first, carefully insert a sharp knife in the thickest part just deep enough to create room for the butter. With the second, which is the easier of the two, you can butterfly the fillet by opening it in half. It’s also important to ensure you have a proper coating with flour, egg and breadcrumb. You can add 50g of grated parmesan to the breadcrumb mixture to give more flavour when roasting. Chicken Kievs can also be prepared using gluten-free breadcrumb and corn flour. If you want something that hits the spot on a cold winter evening, then look no further than my warming French onion soup. The secret is the caramelisation of the onion at the start, so try not to rush this process. The butter and medium heat will create layers of caramelisation every two or three minutes which will need to be stirred. For me, this soup is a bit like a good stew, it will taste better the next day when reheated. One last tip: a proper French onion soup should be topped with a generous measure of toasted bread and melting cheese. Bon appétit. Happy cooking, Kevin
Ingredients (serves 4):
■ 4 chicken fillets
■ 110g butter, room temperature
■ 200g fresh or dried breadcrumbs
■ 4-6 garlic cloves, chopped
2 tbsp flat leaf parsley, chopped
■ 100g plain flour
■ 2 eggs, beaten
■ 4 tbsp oil
■ Salt and pepper
1. Prepare the garlic butter. In a bowl, combine the butter, 2 tbsp of breadcrumbs, garlic, parsley and seasoning. Keep at room temperature then cover with cling film.
2. With a sharp knife, create a pocket on the thickest side of each chicken fillet. Push some garlic butter into the pockets and set aside.
3. Pre-heat the oven to 180C. Line a roasting tray with parchment paper and sprinkle some breadcrumbs onto the base. This will ensure the chicken won’t stick to the parchment paper.
4. In three bowls, place the flour with some seasoning in one, the beaten eggs in a second, and the rest of the breadcrumbs with seasoning in a third.
5. One at a time, toss the fillets into the flour.
6. Shake off any excess flour and then dip into the egg mixture.
7. Transfer the fillet into the breadcrumbs and gently press so it entirely coats the fillet.
8. Place the chicken onto the roasting tray, drizzle with the oil and season with salt and pepper.
9. Roast in the oven for 25-35 minutes until cooked through.
10. Remove from the oven and serve.
FRENCH ONION SOUP
Ingredients (serves 4):
■ 110g butter
■ 4 onions, thinly sliced
■ 5 garlic cloves, chopped
■ 4 sprigs fresh thyme
■ 1 shot cognac (optional)
■ 1 litre beef stock, warm
■ 4 slices bread, crust removed
■ 2 tbsp garlic butter
■ 50g cheddar or gruyère cheese, grated
■ Black pepper
1. In a large saucepan, over medium heat, melt the butter and add in the onions, garlic and thyme. Season well and cook for about 10-15 minutes or until the onion is caramelised, stirring every 2-3 minutes.
2. Add some cognac (if using) and pour the warm beef stock into the onion mixture. Stir once or twice.
3. Bring to the boil then drop the heat to low. Place the lid on and simmer for about 25-30 minutes or until the onions are breaking and very soft.
4. Meanwhile, warm a sauté pan with
the garlic butter and once melted add the slices of bread. Slowly cook until browned on all sides. Remove from the heat and set aside.
5. When the soup is ready to serve, preheat the oven or grill or to 220C.
6. Pour the soup into a serving bowl or copper pan. Add the toasted bread and sprinkle with grated cheese. Grill or roast in the oven until the cheese is melted.
7. Remove from the oven, season well with black pepper and serve immediately.
TOP TIP: USE YOUR LOAF AND AVOID WASTE BY MAKING YOUR OWN BREADCRUMBS
A great way to help reduce bread waste it to prepare it as a simple breadcrumb.
Slice the bread into pieces. Place them in a blender or food processor and pulse until a soft and fluffy breadcrumb is achieved.
You can also prepare a dryer crumb by placing the bread pieces on a tray and placing in the oven at 150C for 7-10 minutes until just lightly coloured.
Remove it from the oven and create the breadcrumb for a crispier result.
Store the crumb in a bag in the freezer until needed for a stuffing or a crispy chicken Kiev.
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