Chicken Kiev

Ingredients
2 x 75 g boneless, skinless chicken breasts
40 g unsalted butter, at room temperature
4 tbsp chopped parsley
2 cloves garlic, crushed
5 tbsp freshwhite breadcrumbs
1 tbsp parmesan, freshly grated
1 tbsp plain flour, seasoned with salt and pepper
1 egg, beaten
1-2 tbsp vegetable oil
For the butter bean purée

1 tbsp olive oil
1 small onion, finely chopped
400 g tinned butter beans, drained
75 g mature cheddar cheese
knob butter
2 tbsp chopped coriander, (optional)
a few drops tabasco, or other hot chilli sauce
salt and black pepper
lemon wedges, and green salad, to serve
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Method
1. Using a small knife, horizontally cut a pocket into each chicken breast. Mix together the butter, parsley, garlic and plenty of salt and pepper. Spoon the mixture into the pocket of each chicken breast. Stir together the breadcrumbs and Parmesan. Dust the chicken breasts in the seasoned flour then the beaten egg and finally, roll in the breadcrumb mixture. Heat the vegetable oil in a large frying pan and cook the chicken for 5-6 minutes on each side until golden brown and cooked through.

2. To make the butter bean purée heat the olive oil in a small pan and cook the onion for 5 minutes until softened. Add the beans to the pan and cook gently for 2-3 minutes, stirring occasionally, until warmed through. Add the cheese to the pan with the butter stirring until melted. Using a hand blender, whiz the mixture until smooth and creamy. Stir in the coriander, if using, and add salt, pepper and Tabasco to taste. Spoon the purée onto serving plates and top with the chicken Kiev. Serve with lemon wedges and crisp green salad.

Passionfruit Meringue Tartlets

Passionfruit Meringue Tartlets
Digestive Base

200g Digestive biscuit
80g melted butter
pinch of salt
pinch of cinnamon

Passionfruit curd

2 eggs
1 egg yolk
75g caster sugar
1 tbsp corn flour, dissolved in 1.5 tbsp water
1/2 cup passionfruit pulp (from 3-4 passionfruits)
60g butter, chilled, diced

Meringue

(I’m so sorry to say this but I just whipped egg whites and added enough sugar till it looks glossy, so no recipe)



Method.

1. Crush and ground digestive biscuits. Add melted butter, salt and cinnamon and stir till biscuit is coated with butter. Scoop a few tbsp of biscuit onto tart shells, press flat with thumb and all the way to the sides. Put in the refrigerator to chill it.

2. Make Passionfruit curd. Put everything except butter in a small pot. Cook over low heat and stir with a whisk constantly to prevent burns. Once it thickens and starts to bubble, cook for another minute. Remove from heat and add in butter, stir till butter has melted. The curd will look glossy. Pour into the chilled tart shells and let it chill for 1 hour or till ready to serve.

3. Make meringue. Fill into a piping bag, snip the tip off. Pipe on top of the curd and use a blow torch to add some magic. Serve immediately