Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…this week its food or cookery terms that end with the letter V…not surprisingly I only found a few …which means I joined V with the letter W which was a tad easier …a few more…some new to me, some quite old terms but…All good fun once again!
A boned and skinned chicken breast stuffed with garlic butter then rolled in breadcrumbs…and cooked very nice with a salad…
• 4 skinless chicken breasts
• 125 gm dried breadcrumbs
• 50 gm parmesan cheese grated
• 2-3 egg beaten(depending) on size
• 50 gm flour
• Pinch paprika pepper
• Oil for frying
• For the garlic butter:
• 6-8 cloves garlic finely chopped or crushed
• 150 gm butter
• 2 tbsp chopped parsley
• Juice ½ lime/lemon
Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into a sausage shape using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. It can be made up to 3 days in advance. When firm, slice each into 4 even pieces.
Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.
Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt.
Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside).
Chill for at least 1 hr before cooking,
To cook, heat the oven to 180C/160C fan/ gas 4.
Place kievs onto greaseproof paper on an oven-proof tray. Spray with a small amount of olive oil. Once the oven is heated, place kievs in the oven and cook for 25-30 minutes or until the chicken is cooked through and the outside is golden and crispy.
Is a cold, flavourful Russian soup made from the herb Sorrell… cold green borscht a summer soup.
Plov (sometimes also called “osh”) is widely considered to be the national dish of Uzbekistan. It’s a hearty rice pilaf and you’ll probably notice that the word “plov” and “pilaf” are essentially the same. A rice dish cooked with lamb or beef with onions.
The letter W:
To prepare (beer, ale, etc.) by steeping, boiling, and fermentation or by infusion and fermentation OR to prepare (a drink or other liquid) by infusion in hot water brew tea.
Cashews are a kidney-shaped seed sourced from the cashew tree — a tropical tree native to Brazil but now cultivated in various warm climates across the world. Although commonly referred to as tree nuts, and nutritionally comparable to them, cashews are really seeds
Keto Chow is a nutrient-rich, meal replacement for anyone who craves convenience and ease on the keto diet.
A delicious salad made from shredded cabbage with a mayo dressing. Coleslaw can be served as a side with fish or meat as a topping on a baked potato…Quick and easy to make it can be made in 5 mins…
A gadget which can be used to open a bottle with a cork or it is also the name of a pasta…a shape that originated in Southern Italy and translated means “small wheels”
Chow Yee Kow:
Is a Chinese fish stir fry… Pieces of firm fish stir-fried with vegetables.
A plant native to Asia Minor and The Balkans although it is now grown around the world. A traditional herbal medicine which is commonly used to treat migraines…
Instantly recognised as belonging to the daisy family.
Honeydew melon, or honey melon, is a fruit that belongs to the melon species Cucumis melo (muskmelon). The sweet flesh of the honeydew is typically light green, while its skin has a white-yellow tone. Its size and shape are similar to that of its relative, the cantaloupe.
A mandarin hybrid…is a high yield mandarin hybrid cultivated extensively in the wider Punjab region of India and Pakistan. Although it looks very similar to an orange it is a lot juicier and has a more sour taste than the orange which is sweeter. The kinnow contains about 2.5 times more calcium than a regular orange … Also, the peel of this fruit is as beneficial as any other citrus fruit.
Mallow is a plant used in traditional medicine…Mallow is a plant. People use the flower and leaf to make medicine.
Mallow is used for irritation of the mouth and throat, dry cough, and bronchitis. It is also used for stomach and bladder complaints.
To treat wounds, some people put mallow in a warm moist dressing (poultice) and apply it directly to the skin, or add it to bathwater.
In foods, mallow is used as a colouring agent…
A cousin of the immature courgette and zucchini…a big cousin as marrows can grow to quite a size…they are then something my mother used to make for dinner…Stuffed Marrow…
The bone marrow of animals is widely used by humans as food. It consists of yellow marrow contained in long bones. There is also red marrow, which contains more nutrients than yellow marrow. It may be found in bone-in cuts of meat purchased from a butcher or supermarket…
It seems to have become very popular again over the last few years in culinary circles…Cooked they are also a favourite with my dog Saangchai he loves to chew on a marrow bone.
The mayhaw, the fruit of the mayhaw tree, is a lesser-known berry that is harvested in—you guessed it—May. They’re actually hawthorn berries that ripen and drop in early summer, around the month of May.
Native to Eastern North America it is a large yellowish to brown fruit. From the outside, it can be mistaken for Papaya but the flesh of Papaya is bright orange and pawpaw has a yellow flesh
Meat and vegetables cooked in a gravy and then served..to me it seems an old fashioned term that now is referred to as a casserole…My mother used to make a good, tasty beef stew…lovely with dumplings nothing like it on a cold winters day…
A rendered form of beef or mutton fat…it is solid at room temperature and provided it is kept in an airtight container it can be kept for a long period of time without refrigeration.
Many refer to tallow as an ‘old fashioned fat’ because historically, it was the primary fat used for cooking and frying thanks to its unusually high smoke point. However, tallow was replaced with refined vegetable oils (such as canola), when some studies claimed that saturated fats cause heart disease.
Most commercial soap bars are made with tallow! Tallow hardens and lathers well, and can be used in place of other vegetable oils, such as palm oil, that are commonly used in soap making.
Tallow can also be used in candlemaking…just melt then cool in a canning container add a wick and allow to harden…easy…
That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in V or W…I am so kind to Pete…haha..x
Next week it will be culinary terms ending in the letter X …chouX…
Stay safe, have fun and laugh a lot as you know what I am going to say it is free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx
Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx