I made a dinner for Bullet and myself this evening, and it was nice enough as far as it went, but it didn’t quite work.
The accompaniments were fine.
I did some Balkan braised carrots, cooked in butter with onions, demerara sugar and paprika. That always goes down well. And I did some baby potatoes, some sundried tomatoes and served the whole lot on a bed of rocket and tomatoes. Good.
But the rest just didn’t cut it. I did chicken breast coated in breadcrumbs, parmesan, basil and parsley with a hint of garlic.
The breadcrumbs were fine, but do you know what the chicken tasted like?
Polyurethane insulation, that’s what. The inside of a pillow. Memory foam. That’s what the fucking chicken tasted like.
As it happened, I bumped into a friend of mine this evening, a chef, and we fell to discussing this chicken problem. We agreed that a large fillet of chicken is very hard to flavour properly without stuffing, and therefore that’s precisely what I intend to do next time I make this dish.
The decision is what to stuff it with. Peppers? Cheese?
What do you advise?
Jimmy Bastard: Unpasteurised stilton, a mere hint of garlic, a dash of black pepper. All draped in Palma ham and drizzled with a wee splash of extra virgin olive oil.
But for the love o’ god, keep it moist or it will wither and die before your very eyes.
C’est La Craic: You could always go down the Cordon bleu, Kiev but mix it up a little with your own ideas. A Cordon bleu with Mr. Bastards Stilton and Parma ham sounds quite nice but then I suppose it’s just a matter of taste
Sweet Pete: How about blending some grated red cheddar, egg yolk, creme fraiche, some Colman’s mustard, a little bit of chilli and garlic and a nice big spoonful of red pesto together? Makes a delicious, creamy filling.
King’s Bard: Try steaming the chicken breast, slice it thinly and pour over a Thai ginger sauce made from Yellow beans, garlic, root ginger, chillies, vinegar, sugar & salt. Put all ingredients into a blender and then simmer for 10 minutes – delicious. You can cook rice in the chicken stock.
the law: I know what you are missing: a gallon of porter and taco chips
Annb: May I respectfully suggest a marinade? The juice of 1 orange, some finely chopped garlic, a thumb of grated ginger, some chicken tagine spices if you have any to hand and a lug of olive oil. Cover dish and leave for a few hours before you cook – guaranteed to turn even a chicken breast from Kiev into a feast!
Gordo Ramsay: For a good chicken stuffing, I suggest anything that releases moisture when cooked, e.g cheese, butter, veg My favourite would be boulie goat’s cheese, globe artichokes (tinned), black pepper, and lemon juice minced together by hand.