Lisa Faulkner is back rustling up some family winter warmer favourites. In this episode it's chicken kiev and treacle tart!
160g (5 ½ oz) butter, softened
2-3 large garlic cloves, finely chopped
4 tablespoons freshly chopped parsley
Finely grated zest and juice of 1 lemon
4 free-range skinless chicken breasts
6-8 tablespoons plain flour
1-2 teaspoons paprika
2 large free-range eggs, beaten
200g (7 oz) dried breadcrumbs
Sunflower oil, for frying
Salt and pepper
Preheat the oven to 190° (375°F), gas mark 5
To make the filling, put the butter with the garlic, parsley, lemon zest, lemon juice, and a pinch of salt and pepper to taste in a bowl and mix together well. Form the garlic butter into 2 logs, using cling film to help you wrap and roll and chill them until firm.
Make a pocket in each chicken breast by cutting a slash lengthways through the breast. Cut the butter logs in half and place one half in each pocket. Secure with cocktail sticks. Leave the chicken to cool in the fridge for an hour.
Mix the flour, paprika and seasoning together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third shallow bowl. Toss the stuffed chicken breasts first in the flour to coat, then into the egg and turn until covered. Repeat the flour and egg coating once more. Dip into the breadcrumbs and coat completely.
Pour the oil into a medium frying pan to a depth of about 1cm (½ inch) and set over a high heat. Check that the oil is hot enough and then lover the chicken breasts carefully into the pan. Spoon hot oil over the top to seal the crumbs for about 1 minute. Turn over to brown the other side, again spooning oil over the top until golden; this should take a further 1-2 minutes.
Remove the chicken from the oil and place in a shallow roasting pan. Bake the chicken in the oven for 10-12 minutes or until the breasts feel firm when pressed. Remove and drain on kitchen paper. Carefully remove the cocktail sticks and serve with mashed potato and green beans.
250g golden syrup
Juice of ½ lemon
75g dried white breadcrumbs
18 cm pre-baked pastry case
Or, if you want to make your own pastry you will need:
300g plain flour, plus extra for dusting
150g cold butter, cubed
1 tablespoon cold water
A pinch of salt
Make the pastry. Put the flour, butter and salt in a food processor and whizz for about ten seconds until the mixture resembles fine breadcrumbs. Use the pulse button to avoid over-working the mixture. Add the water and whizz again for two to three seconds until the ingredients begin to stick.
Collect the mixture together with lightly floured hands and knead lightly on a floured surface for 20 to 30 seconds. Shape the dough into a flat disc. Wrap in cling film and chill for 30 minutes before using.
Roll the pastry out on a lightly floured surface to about five millimetres thick. Use it to line an 18 centimetre loose-bottomed fluted flan tin.
Preheat the oven to 180°C/Gas mark 4. For the filling, combine the syrup, lemon juice and breadcrumbs in a mixing bowl and then spoon this into the pastry case.
Crush the cornflakes lightly with your hands and sprinkle them over the top of the tart. Bake in the preheated oven for 20 minutes until golden brown.