Phil's retro chicken kiev
With the news that a new ready-to-eat version of the retro dessert Angel Delight will be appearing on supermarket shelves this month, Phil Vickery is asking what other retro foods deserve a comeback! On the top of his list is a classic from the 1970s. A nostalgic family (and Holly’s) favourite - a mouthwatering chicken kiev.
Serves: 4
Ingredients
4 x 175g skinless chicken breasts150g soft salted butter6 cloves garlic very finely chopped3 tbsp finely chopped parsleyGround pepper6 tbsp plain flour4 eggs beaten200g dried breadcrumbs
Method
With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don’t pierce the meat. Repeat with the other three.
Mix the butter, garlic, parsley and pepper together well
Place the butter into a piping bag and snip off the end
Pipe the butter into the pocket you have just created then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
Next, dust each breast in flour, dip in beaten egg and finally coat in breadcrumbs, making sure the hole you made is coated really well
Then this is the important bit, chill well until the butter is very hard
You can cook the kievs either in the oven or by deep frying them
To oven cook, preheat the oven to 200C.
Shallow fry the breasts in 2cm oil on both sides for a couple of minutes to brown nicely then pop onto a wire rack on a roasting tray and cook in the preheated oven for 12-14 minutes, or until the chicken is cooked through.
To deep fry, fill a deep pan one third full with vegetable oil and heat to 175-180C.
When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through, this will take about 10-12 minutes
Once cooked remove the cocktail stick and serve piping hot.
Chopped green salad
Serves: 4
Ingredients
½ large cucumber4 spring onions3 sticks celery2 heads Little Gem lettuce50g spinach50g watercress1 punnet mustard and cress
For the dressing
1 egg yolk2 tbsp Dijon mustard1 level tsp castor sugarSalt and pepper4 tbsp sherry vinegar3 tbsp extra virgin olive oil3 tbsp safflower or sunflower oilDash water if needed
Method
Finely chop the cucumber, onions, and celery, then place into a bowl
Chop the Little Gem, then the spinach and watercress
Finally, using scissors, snip in the mustard and cress, then mix well
Place all the ingredients for the dressing in a liquidiser and blitz well - it will emulsify fairly quickly; you may need a little water to dilute slightly
Pour over the chilled salad and really mix well