How satisfying is it when the paths you walk from class to home are lined with edible goodies you can cook with for your tea?*
*tea= dinner, supper, evening meal, whatever you want to call it…
In March and April, those wide leafy garlicky greens are in season again. Less pungent than cloves of garlic, the wild garlic has a milder, more delicate flavour and can be chopped and added to omelettes, stir-fries or used to make pesto.
You may want to sacrifice your coolness, hunkering down by the sunken tree next to the Law Building foraging your leaves. But I can assure you your friends will be loving your culinary skills when you tell them the star ingredient is local, in season and (most importantly) free!
“I thought chicken kievs only came from the freezer!” S, Housemate.
This is a recipe that takes a bit of time, but it’s fun to make, and rewarding when you can slip your knife through the tender chicken breast and a pool of green buttery goodness oozes onto your plate.
Prove ’em how good home-cooked can be.
What you need:
- 4 large chicken breasts
- 1 bulb of garlic + couple of cloves
- 200g unsalted butter (at room temp)
- handful of wild garlic leaves
- bunch of fresh parsley
- panko breadcrumbs
- plain white flour
- 1 egg
- salt and pepper
- oil for frying
What to do
Firstly, make the garlic butter! (This recipe makes plenty- more for a rainy day!)
Wrap a whole bulb of garlic, wrap in foil and put in the oven at 200 degrees C, for about 40 mins (it will be lovely and soft!)
Once the bulb has cooled, squeeze the cloves into a food processor with the butter, 2 fresh grated garlic cloves, small handful chopped parsley leaves and seasoning. Then blitz until smooth.
Roll the butter into generous walnut-sized balls and wrap in a garlic leaf. Continue until all the butter is gone (you should make about 12). Place in a plastic box or wrap in foil and place in the freezer to firm up.
Prep the kievs
- Pre-heat the oven to 180 degrees C.
- Get together 3 bowls: one filled with seasoned plain white flour, the next with 1 beaten egg (can use use a fork) and the last with panko breadcrumbs (from an Asian Mart or large supermarket).
- Using a sharp knife cut a long incision in the back in each breast to make a pocket. Try to make it as big as possible without cutting right though.
4. After the butter has chilled for about 15 mins, get it from the freezer and place a wrapped parcel into the pocket, covering over with the flap of flesh as much as possible! Try not to let any butter escape.
5. THIS BIT IS MESSY. Dip each breast firstly in the seasoned flour, then into the egg (turn around to coat), then the breadcrumbs.
6. For extra coating, you can FLOUR-EGG-PANKO-EGG-PANKO. Cheeky.
7. Once all the breasts are done, place on a dinner plate and if time allows, chill in the fridge until ready.
8. Get the frying pan raring to go, and some oil a-sizzlin’. I used the oil from a jar of sun-dried tomatoes for extra flavour!
9. Careful now- lay each chicken into the pan and let it get brown and toasty. After a couple of minutes, flip to the other side.
10. Once browned, transfer to the oven on a baking tray, and bake for about 15 minutes. The butter may ooze out, but just pout that back over when serving, or over your veggies or mash.
I had mine with mighty mashed potatoes (with the spare garlic butter, spring onions, sun-dried tomatoes, parmesan, milk and seasoning), boiled green beans and honey-roasted carrots.