Main - Chicken Kenev with home made mayonnaise (Kenny Evans)

Published: Friday, 14 September 2007, 5:22PM

INGREDIENTS

BUTTER FILLING
• 1 large clove garlic
• 150g  slightly salted butter
• 3 dessert spoons finely chopped flat parsley
• 1 dessert spoon finely chopped coriander
 
KENEV
• 4 plump corn fed chicken breasts, skinless
• 10 slices quality Parma ham
• 300 g fresh white breadcrumbs
• 135 g  grated parmesan Regiano cheese
• 100 g flour for dusting
• 3 free range eggs
• pinch salt /pepper
• 2 litre sunflower oil, for deep frying
 
VEGETABLES
• jersey royal potatoes
• baby carrots
• asparagus spears

MAYONNAISE
• 1 large free range egg
• 1 large free range egg yolk
• ¾ tsp dry English mustard powder
• juice ½ lemon
• splash white wine vinegar
• 240 ml sunflower oil

METHOD

1. Finely chop the garlic. Take the softened butter, add the chopped garlic and herbs and blend with wooden spoon. Place mixture on to square of cling film and roll to make sausage shape, place in fridge to chill for at least 20 minutes.
2. Butterfly two chicken fillets and place to one side. 
3. Cover work surface with cling film, lay a chicken breast on the cling film and place another piece of cling film on top of the breast. Using a wooden mallet bash chicken into 5 mm thick escallops. Repeat with the other chicken breast using fresh cling film to keep them separate. 
4. Take one flattened breast, remove top layer of cling film and cover with a couple of slices of Parma ham.
5. Place a 2/3 inch piece of the butter mix in the middle of the Parma ham.  Cover butter with another slice of Parma ham and one chicken fillet. 
6. Carefully fold the ends of the breast over the butter/Parma and then carefully fold one side over.   Roll the chicken in cling film to make a 'roll' and place in fridge for 30 minutes.
7. Place flour, pinch salt & pepper in a shallow dish and mix together.
8.  Crack 3 eggs in to another shallow dish and beat.
9. Blend the breadcrumbs and parmesan cheese into medium crumbs in a food processor.  Tip into another shallow dish.
10. Roll the Kenev first in flour, then egg mixture and finally in the crumbs.
11. Place back in fridge for another 20-30 minutes to chill.
12. Cook the potatoes in pan of cold salted water.
13. Put the carrots in to cold salted water and cook until tender.
14. For the mayonnaise, crack one whole egg and one egg yolk into a bowl, add 3/4 teaspoon mustard powder, juice of half a lemon, splash of white wine vinegar and whisk to make into a smooth mix.
15.  Add a trickle of sunflower oil, whisk briskly to amalgamate together.  Very slowly trickle about 210 ml of remaining oil whilst whisking until a nice smooth glossy consistency, season to taste. Place in serving dish and keep to one side to serve at room temperature.
16. Plunge the asparagus into a pan of salted boiling water for about 1 ½ minutes then remove using a slotted spoon. Place into iced water.
17. Heat oil in deep fat fryer to 155 degrees.  Deep fry the Kenev for 11 minutes and drain on kitchen paper.
18. Drain the potatoes, carrots.
19. Heat griddle pan.  Dry the asparagus, brush lightly with oil cook on griddle pan to give brown stripes
20. To serve, place 1 uncut Kenev onto plate with a serving of potatoes, carrots and asparagus.  Serve with a pot of home-made mayo.