Jozef Rogulski the Government Chef on the 5-star lodge, The Stafford London has shared his recipe for Rooster Kiev and Truffle Butter from The Recreation Chook restaurant on the lodge.
Substances
– 4 free-range hen breasts
– 1 black truffle (non-obligatory)
– 500g butter
– 1 finely diced shallot
– 5 cloves of garlic crushed
– 4 tbsp chopped chives
– 100g black truffle paste / recent chopped truffle (non-obligatory)
– 150g flour
– 2 eggs
– 300g bread crumbs
Methodology
- Permit the butter to melt. Fry the garlic and shallots in a bit oil for 3-4 minutes till mushy.
- Permit cooling then combine the truffle paste, garlic, shallots, and chives into the butter. Add a pinch of sea salt to style then put the combination right into a piping bag.
- Make a small incision within the hen breast with a knife to create a pocket within the breast.
- Insert the top of the bag as deep as you’ll be able to into the breast and pipe within the butter combination.
- Place the hen within the fridge for two hours to permit the meat to agency and the butter to set.
- To wrap the hen in crumbs, roll the stuffed breasts in flour, adopted by egg, then bread crumbs. Repeat the egg and bread crumb stage twice to get a thick coating.
- To prepare dinner, deep fry the hen till golden brown then fastidiously switch to an oven tray and prepare dinner for an extra 20 minutes at 180°C.
Serve with buttery mashed potatoes and recent shavings of truffle.
