Tuesday, June 30, 2009

Chicken Kiev, 100th post and a Give Away

~A Dash Of Flavour ~

~ 100th Post ~

I realised while I was typing this recipe up for tonight's dinner that it was infact my 100th post since starting up "A Dash Of Flavour". This little blog started off as a dabble here and there but when I found out that there was such a huge community of "Foodies" out there doing what I loved to do - cook! People blogging about food and cooking techniques, sharing comments and experiences, encouragement and help my little blog has grown into my daily obsession! Just ask my family. If I am not reading about a certain food, we are talking about it, sourcing the ingredients and then of course, they have to wait until the photo has been taken before they can even begin to eat their dinner.... lol!!

So firstly I would like to thank all those that I have come to know, all those that posted comments, those that have offered support and help since I started.

Secondly, in true milestone tradition and like many have done before me I would like to offer my "1st Give Away" to celebrate this 100th post. So here is what my giveaway consists of 5 Australian Women's Weekly Mini Cookbooks. These are jam packed with lots of recipes, many of which I would love to try after having only a quick scan through each one - can you tell I don't really want to give these away? LOL!!


The Australian Women's Weekly (AWW) is an institution in itself here in Australia, a monthly magazine that covers all aspects of life - current topics, celebritities, beauty, fashion, health and of course cooking. The AWW have released countless cookbooks and seasonal magazine specials on Christmas Cooking, Winter Cooking, etc. To be honest I own quite a few, okay a lot, of AWW publications. So in trying to find something "Australian" to offer you all as I am proud to have quite a lot of overseas readers I could not go past offering these.

All you have to do for your chance of receiving these cookbooks is stop by my blog, post a comment introducing yourself and describe one of your favourite local foods (food from your region). I will choose the winner who's local dish intrigues me the most. Your comment must be received by Monday 6th July 2009 by 12pm EST (don't forget that's my time here Down Under!!) Good luck!

Thirdly, we had better take a look at the meal that is starring in this 100th post.

Chicken Kiev is a popular dish here and there are many variations offered, such as a Cordon Bleu which has a ham and cheese filling. But for my family, traditional is the best and that's what we had.

Whilst it is easier to buy them premade in the supermarket they are in no comparison to that of making them yourself. Although a little fiddly and time consuming they are well worth the effort.
The best thing about these is cutting the chicken parcel open and watching the garlic butter ooze from the pocket. My family judge the kiev on the amount of ooze each experiences so I have to admit to adding extra butter to ours. I also found it easier to roll the butter mixture into a log, freeze and cut into discs when ready to assemble the kiev.


Chicken Kiev
(recipe adapted from Symply To Good To Be True #4)
Serves: 4
Points per serve: 6

50 grams low fat butter
2 garlic cloves, crushed
1 teaspoon parsley flakes
4 x skinless chicken breast fillets
toothpicks
2 eggs
1 cup dried breadcrumbs
cooking spray

In a small mixing bowl beat the butter, garlic and garlic together. Refrigerate until mixture is hardening and then place onto a large piece of cling film, forming a log. Roll up, secure both ends by twisting and freeze until required.

Using a mallet flatten chicken fillets. Remove garlic butter mixture from freezer and cut into 4 discs. Place a disc in the centre of the fillet, fold up edges and roll the fillet up over the filling tightly, ensuring the parcel is well sealed. Secure with two toothpicks (more if required). Continue with remaining fillets.

In a bowl large enough for each kiev beat egg. Place breadcrumbs on a seperate plate. Coat a chicken kiev in the beaten and then roll in the breadcrumbs until completely coated (Note: you may not use all the egg and breadcrumbs). Place on a plate and continue with the other chicken kievs. Cover with cling film and refrigerate for at least 30 minutes.

Preheat oven to 180 deg C.

Coat an oven tray with foil and spray with cooking spray. Place the chicken kievs on the tray and coat with cooking spray. Bake for 20 - 25 minutes or until chicken is cooked through.

8 comments:

Denise said...

Congrats on your 100th post, that is a big deal and your chicken looks great.

Donna-FFW said...

100 posts .. congrats. Good for you. The chicken looks absolutely delectable.

One of my favorite items to make every summer is a blueberry and peach summer torte. I wait for the Jersey blueberries and peaches. Cooked in a 9 inch pan, simple to make topped with sugar and cinnamon with freshly whipped cream, its a keeper. Thanks for the chance to win!

Lara said...

Congratulations on your 100th post and with such a yummy looking recipe! I love cooking anything on the grill in the summertime, but this summer I've been especially enamored with these honey/cilantro/lime chicken sandwiches (posted on my blog). The chicken is so tender and flavorful and even my little ones ate them up.

Katie said...

Oh yum! What a delicious post for your 100th! :)

Katy said...

Congratulations! 100 is a fantastic achievement. I have only just discovered your food blog (after all this time!). Can't wait to read through your archives.

My local favourite food... they're unfortunately not the best for you! I'd have to go with the local wines at the Hunter Valley, or the Macadamia Nuts at Yarramalong. Of course, a healthy option would be fresh fish from the coast at the local fishing co-op.

Yum!

ARLENE said...

Kudos on your 100th post (I kind of missed mine, so am waiting for 200). I haven't had chicken kiev in years, but loved it when I was young and dating. I would adore those cookbooks, so please enter me in your giveaway.

Snooky doodle said...

delicious! I love chicken kiev. yours is perfect :)

LellyJ said...

Okay, I've been toying with what local ingredient could tempt you . . . did you read my post about muttonbird?? Apparently the shearwaters got their common name because people compared them to mutton, though many an old Islander has told me they tasted more like very oily fish! Anyway, that's illegal now and all the mutton birds have flown to Siberia, so that's out of the question.

So . . . I'm thinking mussels. Mussels grow locally in Westernport, although not big enough to eat. However, at our jetty here in Newhaven there is a seafood processing place where they process mussels that have been farmed in Flinders. Mark and I have a kg each! They are so cheap and yummy. I can't decide if my favourite is Thai green curry mussels, seafood Laksa mussels . . . I love them just steamed in wine, too!

BTW I lived for a time in NJ and I agree with Donna-FFW, those Jersey peaches are to die for!

Congratulations on your 100th post, Jo! Keep em coming