Cooking Mama Cook Off (Wii) - Chicken Kiev - Gold Medal
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Monday, December 26, 2011
Tuesday, December 20, 2011
Chicken Kiev
Chicken Kiev is a rich and decadent dinner made by stuffing seasoned butter into chicken breasts. Find out how to easily cut and stuff the chicken, and see how to fry it to perfection. For more info, check out the About.com article: busycooks.about.com Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com
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Thursday, December 15, 2011
Chicken Kiev Recipe : Ingredients for Chicken Kiev
Looking for chicken recipes? Learn what you need to make chicken kiev in this free video clip about chicken kiev recipes. Expert: Sven Robinson Bio: Sven Robinson began his culinary career in 1983. Sven incorporates traditional ingredients and dishes with fresh local fare to infuse his personality into each dish. Filmmaker: Christian Munoz-Donoso
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Friday, December 9, 2011
Classic Dishes of Provence: Poulet aux Senteurs de Provence
Poulet aux Senteurs de Provence
(Chicken with Lemon, Basil & Garlic)
Ingredients (for 4 servings):
2 small (and preferably free-range) corn-fed chickens;
2 tablespoons olive oil;
2 lemons;
2 large cloves garlic;
1 teaspoon dried herbes de Provence;
1 bunch fresh basil;
salt and freshly ground black pepper.
Method:
Peel and crush the garlic. Squeeze the juice from the lemons.
Cut each chicken into 8 serving pieces: 2 legs, each separated into thigh and drumstick; and 2 breasts, each cut in half.
Put all the pieces in a large bowl or glass/ earthenware dish and add the olive oil, dried herbs, lemon juice, salt and pepper. Mix the pieces of chicken well in the marinade and leave for at least one hour (but longer is best).
Pre-heat the oven to 190C/ 375F/ Gas Mark 5.
Heat a solid, ridged cast-iron grill pan. There is probably no need to add any additional oil. Lay the chicken pieces in the pan, skin side down, and cook for 3-4 minutes. Turn them over and cook for a further 3-4 minutes. The skin should be golden-brown, even perhaps scorched a bit here and there.
You will certainly have to cook the chicken pieces in 2 or 3 batches.
As the pieces complete this preliminary cooking time, transfer them to a roasting tin in the pre-heated oven. Allow them to finish cooking until the juices from the thighs run clear. This should take about another 15-20 minutes or so.
When all the pieces are cooked, dish them up on a large serving platter. Scatter over some coarse sea salt and some finely shredded basil leaves.
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Friday, December 2, 2011
Ukrainian Borscht
It may seem just a bowl of beetroot and cabbage with meat stock, but to the housewives of Kiev, Borscht used to be the common denominator in every family kitchen. From small Kiev apartments where students and singles lived, to luxury Kiev hotels, it was recognised as the city's 'soul food'.
The first thing those from Kiev will tell you is that Borscht isn't Russian, it's Ukrainian. Every Ukrainian cook has developed their very own way of making 'Borshchevik' which comes from the Slav meaning 'hogweed' - a now forgotten but important vegetable to Slavs, as the leaves and stalks made great soup.
There's thin, thick, smooth, lumpy, and rich Borscht. Some use Kvass (a mild fermented liquor), others use lemon, non traditionalists dare to add basil, some add dried apples, marrow, and even prunes, but the basic ingredients haven't really changed in generations; stock made from beef bones, chopped onions, carrots, potato, cabbage, tomato, grated beets and garlic, plus the all-essential addition of Salo which is pork fat. (Salo and garlic are to Ukrainians what olive oil and tomatoes are to the Mediterranean). The finished product takes an average cooking time of around three hours.
The soup is usually then served with a sprinkling of finely chopped parsley, plus a generous dollop of sour cream. The best borscht is said to be one that has a velvety sweet texture and is rich and stocky, and offers a contrast to the chunkiness of the vegetables. Borscht is a full meal in itself, but if one is ravenously hungry, you could then risk a seriously filling meal in a Kiev Hotel by going on to order a plate of galushki, which is large portions of pasta topped with fried chicken and covered in garlic sauce.
The pigsties of Poltava have always supplied the best pork for Salo, situated between Kiev and Kharkov, one of the country's eastern cities. Many a foreign pig farmer has seen fit to travel to Kiev, and having sampled slivers of Salo at breakfast in their Kiev hotel they will then travel on to a pilgrimage to Poltava. It's here they seek out the data on the breeding stock that offers this unique product in what can probably be called the heartland of borscht.
There are always accommodations in Kiev which can satisfy an urge for borscht at almost any time of the day or night. Breakfasting on borscht sets one up for the day, and you can always take some back to your Kiev apartment to reheat later on.
Take the metro and go to Pdol, which is the old port area. Here there is a branch of Ukrainian's very own fast food chain Puzata Khata. This place always has a queue of waiting customers starting from 8am, all keen to kick start their working day with a steaming bowl of borscht. The chain boasts 27 restaurants in 12 other Ukrainian cities, and it's here that you can breakfast, lunch or dine on Borscht.
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