Saturday Night is treat night here, and I fancied Chicken and chips, but decided to upgrade it to HM Chicken Kiev and Polenta Chips, with a green salad.
I started the Polenta Chips yesterday, to allow them to firm up – to a pan a litre of boiling water add 220g instant Polenta, stirring as you pour- then add a good pinch of sea salt, a good tablespoon of dried mixed herbs, 100g of grated Parmesan and 30g of butter, beat this all together and pour into a lined 8inch baking tray.
Allow this to cool and I leave in the fridge overnight, before cutting into ‘chips’. Lay the chips onto a lined baking sheet, sprinkle with olive oil and put into a preheated oven at 200 fan for approx 20 – 30 minutes.
One of the members of the OS forum on Moneysavingexpert.com had problems with these and they ‘melted’ – I can’t say why, I haven’t had an issue so far, but do make sure the oven is hot before you put them in, and if frozen (you can freeze them after the cutting stage) I prefer to defrost them prior to cooking – hope that helps Kerrie 😊
The kievs start by getting the best quality chicken breast you can afford, and I freeze the homemade garlic butter – I chop a whole block of butter and mix with 2 crushed fat cloves of garlic, fresh chopped herbs and a sprinkle of salt and pepper, roll in cling film into a sausage shape and freeze. Just cut off slices as you need them.
I slit a ‘pocket into the under side of each chicken breast and place a slice of garlic butter into that pocket – use wooden toothpicks to keep the pocket closed – don’t forget to remove them before serving!!!! I then dip the breasts into seasoned flour, beaten egg and then seasoned breadcrumbs – for a super crispy finish, repeat this twice – then chill the kievs for at least an hour.
When ready, gently heat 30g of butter and a good glug of olive oil in a pan, and carefully place the chicken breasts into the hot oil, cook till golden brown on each side, then place into an oven proof dish, and into a hot oven for 20 minutes till cooked through. Don’t forget those toothpicks…..
Serve with the polenta chips and salad – Yummy…
Pud is HM White Chocolate Panna Cotta with a raspberry coulis – made in the Thermomix – ridiculously simple.
Soak 2 sheets of gelatine in cold water then into the Thermomix bowl add 150g White chocolate – I use Aldi basics – blitz on speed 10 for 5 seconds. Add 100ml milk, 300ml double cream, a good blob of vanilla bean paste and cook at heat 80, speed 3 for 8 minutes.
Squeeze the gelatine sheets out and add to the bowl, mix on speed 3, heat 80 for another 2 minutes, then pour into your serving dishes – this will serve 6, or 4 piggies.
Rinse your Thermomix bowl then add 20g of sugar, and blitz on speed 10 for 5 seconds, then add 150g of raspberries and the Joyce of half a lemon, I use Aldi frozen berries. Then cook for 5 minutes, heat 70, speed 1 – then blitz at speed 8 for 5 seconds, scrape down and cook again for another 5 minutes at heat 80, speed 1 then strain to remove seeds, and there is your coulis..
Dinner is served…