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Chicken Kiev “Poppers”

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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Cauliflower, Cheese and Chorizo Balls

Details
Category: Recipes

 

Ingredients:-

½ a head of Cauliflower, parboiled
100 g of Grated Cheese of choice. We used Cheddar
1/ of a stick of Chorizo, chopped into very small cubes
A pinch each of Parsley, Onion Salt and Garlic Salt
An Egg, beaten
Breadcrumbs (Gluten free for us)
Salt & Pepper to season

Method:-

(1) Drain and mash the Cauliflower and allow to cool.
(2) In a bowl mix all the other ingredients with the Cauliflower excluding the Egg and Breadcrumbs.
(3) Heat a fryer to 160c.
(4) Form the mixture into balls about the size of a Golf Ball.
(5) Coat in Egg and then roll in Breadcrumbs.
(6) Fry in small batches, turning gently until golden brown. Avoid frying for too long or your Cheese will escape!
(7) Drain on kitchen paper and serve.

We had these as a side, but realistically with a bit of Salad and Coleslaw they would make a perfectly good lite meal.
 

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