Much to my surprise this is a classic French roast chicken dish. It’s from the The Sun Readers’ Recipes column back in the 70s/80s and I thought when I read it that the sender was just calling it that instead of Grandmother’s Chicken……but I was wrong. I’ve used a meat stuffing in turkey at Christmas, but not in chicken, but it makes sense that it would work just as well in chicken. I’ll have to give it a go.
Our family has decided on a much more casual Christmas this year and part of that is a cold meat and salad buffet. It will be the usual pork, turkey and chicken combo, but if you want something different what about this duck ballotine? It can be done the day before and although a bit more fiddly, it’s well worth the effort especially when all you have to do on Christmas morning is slice it.
The Women’s Weekly published this recipe in one of their liftout features back in 1999. I thought it might be of interest as it gives step by step instructions on how to assemble the Kiev. It also came with a couple of useful tips about deep frying it – use a wide-topped deep frying pan, which is half full of well heated oil. If the oil is not hot enough the Kiev will absorb too much oil. Obviously an electric deep fryer takes away that worry.
There’s a little bit of work with these, you need to the make the filling, then wrap them in the spring roll wrapper and then fry them until their lovely and crisp. Worth it though when you take the first bite……
I was sorting through Mum’s old recipes last weekend and found this Pot-Roasted Chicken recipe. I liked the idea of being able to put everything into a casserole, put it in the oven and forget about it for a couple of hours – so I cooked it last night. It tasted great!!! I didn’t bother to reduce the liquid so it was pretty juicy, but that meant that the leftovers have turned into a great soupy-broth for lunch today. Well worth trying…….
The cheesy scone topping on this chicken casserole makes this a hearty and inexpensive meal. It comes from a New Idea supplement entitled ‘Tasty Meals on a Budget’, published in 1974 and shows weights in metric and the old imperial measurement. Although metric conversion happened in 1966 it took sometime for home cooks to become confident of using the new system.
Inspired by my 9 year old granddaughter, who is cooking up a storm while isolated at home, this week I looked for recipes that kids would enjoy cooking. This one needs some peeling, some grating and some rolling – all easy things to do and it includes vegemite, so I thought that might be an added bonus……
This week’s recipes come from a Herald Sun cooking page with the title ‘Second time around’. After all the Christmas cooking it’s great to have leftovers, but you do start to run out of ideas on how to serve them. These toasts can be made using ham, turkey or chicken and that makes them a winner.
As more and more Australians are deciding that a hot Christmas lunch is a bit silly in our climate, this 1970s cold Chicken Loaf could be worth trying. It has the added benefit of being made the day before and you only need turn it out and slice it on Christmas Day. A great way to cut down the stress of the big day.