Vegan Chicken Kiev?

sponsoredwalk

Can it be done? Could such a thing exist? Google doesn't seem to think so!
If some god/goddess who has made anything like this before wouldn't mind
posting ingredients & instructions for those of us who utterly fail at cooking
I would be forever indebted! :cool:

This was going to be a thread request on lucky charms, but I decided to be
realistic

sweet-rasmus

I know that Quorn make similar things but they aren't suitable for vegans. If you figure it out... let me know too!

Mellor

Pretty sure that's too big an ask.

I mean you could use pressed seitan, tempe, tofu etc to create mock meat.
and the filling would simply need to be oil based, coconut oil would be good. Flavoured with garlic.
I'm sure it would be tasty, but i'm not sure if it would taste like a chicken kiev

sponsoredwalk

Hmm... Well lets see, lets attack the problem in steps, but there is an
added restriction on this process in that there was only one kind of
chicken kiev I ever liked & I've just found, against my better judgement,
that they have provided detailed ingredients!

• 4 Moy Park Chicken Breasts, mini fillets detached
• 100g plain flour
• 3 eggs, beaten
• 200g fine dry breadcrumbs
• sunflower or vegetable oil, for shallow frying
• lemon wedges and watercress to serve

For the butter stuffing

• 50g butter, softened
• 1 garlic clove, peeled and crushed
• small handful of fresh parsley, leaves finely chopped
• 2 tarragon sprigs, leaves finely chopped
• squeeze of fresh lemon

Method:

Beat all the ingredients for the butter, then divide into four and squash into flattish discs. Wrap in cling film and chill until hard.
Make an incision down the middle of each breast to make a pocket. Cover with cling film and flatten with a rolling pin.
Stuff each pocket with a hard butter disc. Cover with a mini fillet and fold over the sides of the breast. Coat each breast in flour, egg and breadcrumbs, then again with egg and breadcrumbs.
Pre-heat the oven to 200°C, fan 180°C, gas 6. Shallow fry the kievs in hot oil over a medium heat for 2-3 minutes on each side until dark golden. Drain on kitchen paper then bake in a roasting tin for 20 minutes until cooked through.


http://www.moypark.ie/recipes/recipe/homemade-chicken-kiev

:eek:

It will have to look like this as well:



Or else the whole process has been for naught :cool:

So as far as I can see the problems with the ingredients will be:

1 - Chicken
2 - Eggs
3 - Lemon Wedges & Watercress
4 - tarragon sprigs

& the problems with the process will be:

5 - "Wrap [the mixed-up-to-be-butter] in cling film and chill until hard"
6 - "...make a pocket. Cover with cling film..."
7 - "Cover with a mini fillet"
8 - "Coat each breast in flour, egg and breadcrumbs"
9 - " Shallow fry the kievs in hot oil over a medium heat for 2-3 minutes on each side"

Doesn't look impossible anymore!

My solutions/questions will be here, hopefully some of you could
recommend a place in town to get what's missing:


1 - Chicken
___Eh, one of those -mix-water-with-powder ones? Any ideas?
___Anybody seen them in town recently? I haven't in at least 2 years
2 - Eggs
___One of those powder subsitutes in Nourish in town?
3 - Lemon Wedges & Watercress
___:confused:
4 - tarragon sprigs
___:confused:


5 - "Wrap [the mixed-up-to-be-butter] in cling film and chill until hard"
___I assume this means you put the mixture you made into the freezer?
___That is, in the freezer inside the cling film?
6 - "...make a pocket. Cover with cling film..."
___:eek: Do you cut open the chicken, stuff cling film inside the pocket &
___then flatten the entire chicken with cling film inside it so you can pry
___it back open & insert the butter afterwards?
___Maybe they just mean you ninjaley insert the butter into the pocket
___via the cling film & then maneuver the cling film out while keeping the
___butter inside?
___Surely they don't mean such ridiculous things
7 - "Cover with a mini fillet"
___Do they mean to put more chicken inside to cover the butter?
___If you've put putter inside & are closing the chicken up anyway,
___why insert more? Maybe I wasn't made to make chicken kiev
8 - "Coat each breast in flour, egg and breadcrumbs"
If I bought that powder stuff would that do the trick?
___Is there similar chickeney chicanery involved as the above instructions
___seem to indicate?
9 - " Shallow fry the kievs in hot oil over a medium heat for 2-3 minutes on each side"
___I assume you let the breadcrumbs dry, or harden (or whatever),
___before you fry?

Thank you!

Mellor

sponsoredwalk wrote: »

So as far as I can see the problems with the ingredients will be:

1 - Chicken
2 - Eggs
3 - Lemon Wedges & Watercress
4 - tarragon sprigs

What is the issue with Lemon Wedges, Watercress and tarragon sprigs?

5 - "Wrap [the mixed-up-to-be-butter] in cling film and chill until hard"
6 - "...make a pocket. Cover with cling film..."
7 - "Cover with a mini fillet"
8 - "Coat each breast in flour, egg and breadcrumbs"
9 - " Shallow fry the kievs in hot oil over a medium heat for 2-3 minutes on each side"

Doesn't look impossible anymore!

My solutions/questions will be here, hopefully some of you could
recommend a place in town to get what's missing:

5 - "Wrap [the mixed-up-to-be-butter] in cling film and chill until hard"
___I assume this means you put the mixture you made into the freezer?
___That is, in the freezer inside the cling film?

That's exactly what it means, I don't see how that part an issue?

6 - "...make a pocket. Cover with cling film..."
___:eek: Do you cut open the chicken, stuff cling film inside the pocket &
___then flatten the entire chicken with cling film inside it so you can pry
___it back open & insert the butter afterwards?
___Maybe they just mean you ninjaley insert the butter into the pocket
___via the cling film & then maneuver the cling film out while keeping the
___butter inside?
___Surely they don't mean such ridiculous things

I have no idea what you think they mean. But you are way off.
The cling film is laid on top of the breat so it can be pressed down. It's not used near the pocket.

7 - "Cover with a mini fillet"
___Do they mean to put more chicken inside to cover the butter?
___If you've put putter inside & are closing the chicken up anyway,
___why insert more? Maybe I wasn't made to make chicken kiev

The inner fillet is cut open then folded over when making kievs.
I'm not sure why this is an issue either

8 - "Coat each breast in flour, egg and breadcrumbs"
If I bought that powder stuff would that do the trick?
___Is there similar chickeney chicanery involved as the above instructions
___seem to indicate?

Is the powder stuff vegan? do you mix it with water, it need to be wet

9 - " Shallow fry the kievs in hot oil over a medium heat for 2-3 minutes on each side"
___I assume you let the breadcrumbs dry, or harden (or whatever),
___before you fry?

Don't let them dry, it can go straight into the pan