Chicken Kiev 基輔雞

Chicken Kiev

材料

4薄片 五花熏培根

橄欖油

4 x 150克去皮雞胸肉

3湯匙 普通面粉

2 大農場雞蛋

150 新鮮麵包屑

葵花籽油

2 嫩菠菜葉(芝麻菜代替也可)

2 檸檬

牛油製法:

4 蒜瓣

½(15) 鮮平葉歐芹

4個拳頭般大 無鹽牛油(放溫室至軟)

少量 紅辣椒

西蘭花薯泥製法:

800 薯仔

1 西蘭花

1個拳頭般大 無鹽牛油

INGREDIENTS

4 rashers of smoked streaky bacon

olive oil

4 x 150 g skinless chicken breasts, (I got mine from the butcher with the bone in, but either way is fine)

3 tablespoons plain flour

2 large free-range eggs

150 g fresh breadcrumbs

sunflower oil

2 large handfuls of baby spinach , or rocket

2 lemons

For the butter:

4 cloves of garlic

½ a bunch of fresh flat-leaf parsley (15g)

4 knobs of unsalted butter, (at room temperature)

1 pinch of cayenne pepper

For the broccoli mash:

800 g Maris Piper potatoes

1 head of broccoli

1 knob of unsalted butter

做法 METHOD

  1. 用平底鍋把五花熏培根以中火慢煎,灑上少許橄欖油,煎至金黃色脆身便可取出待用。 Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
  2. 開始製作牛油: 先把蒜頭去皮,和歐芹一併切碎。把切好的蒜粒和歐芹混入軟化了的牛油,加入辣椒攪拌。放進雪櫃至硬身備用。

For the butter, peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.

 

  1. 包雞球的方法: 取一件雞胸肉,以刀背在雞胸背面界一道長縫,用手指把縫拉開。從雪櫃拿出牛油,切成4份,取一份塞進雞胸裡。弄碎培根薄片,同樣塞進雞胸裡,將雞球摺疊封好。以上步驟多重複三遍。

Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket (watch how-to video below). Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter and giving you a nice neat parcel. Repeat with the 3 remaining breasts.

  1. 預熱焗爐至180°C/350°F。把普通麵粉倒進淺碗中,取新碗,打一隻蛋進碗裡。再取新碗,把麵包屑和

Preheat the oven to 180°C/350°F/gas. Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third.

  1. 把麵粉平均沾在雞球上,取出,放進蛋漿中,拿起等多餘的蛋液滴乾。然後再取出,沾上麵包屑,請確保各方面都沾勻。

Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.

  1. 倒入約2釐米深的葵花籽油,以中至大火淺炸雞塊(每面數分鐘),或直至呈金黃色。完成後取出,放到焗爐裡焗約10分鐘,或直至雞塊熟透。你亦可以跳過炸的部分,直接以焗爐焗熟你的雞塊(記得灑點橄欖油,焗約20分鐘),焗好的雞塊不會有金黃的顏色,但是同樣美味。

Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through. You can bake them completely in the oven and skip the frying altogether, you just need to drizzle them with olive oil and bake for about 20 minutes – they won’t be as golden, but they’ll be just as delicious.

  1. 與此同時,拿出平底鍋,倒入鹽水,待沸。把薯仔去皮及切碎,放進平底鍋裡煮約1215分鐘,或煮至薯仔變軟。

Meanwhile, peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, or until tender.

  1. 西蘭花切好,在臨尾的8分鐘時加進鍋裡和薯仔一起煮。

Chop up the broccoli and add it to the potatoes for the last 8 minutes.

  1. 把煮好的薯仔和西蘭花取出,瀝乾水分(或乾蒸),放回平底鍋上,加入1個拳頭般大的牛油、少許鹽和胡椒粉,將所有材料壓成泥狀。

Drain and leave to steam dry, then return to the pan and mash with a knob of butter and a pinch of salt and pepper.

  1. 將薯蓉分成數等分,放在碟上,然後將基輔雞放到薯蓉上。

Divide the mash between your plates and place a Kiev on top of each portion.

  1. 將嫩菠菜葉(或芝麻菜)稍微沾點橄欖油和檸檬汁,然後把葉片放到雞塊上左裝飾。食用時可以多放一片檸檬伴碟。

Lightly dress the spinach leaves or rocket in a little oil and lemon juice, then sprinkle over the top as a salady garnish. Serve with a wedge of lemon on the side.

食譜提供 RECEIPE & PHOTO CREDIT: www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

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