Clodagh McKenna's Summer Garden Herb Chicken Kiev with Kerrygold Dubliner Cheese
Chef Clodagh Mckenna puts a modern twist on a traditional recipe by adding a Kerrygold Dubliner Cheese crust and a dusting of fresh herbs. It’s the latest recipe in her Summer Supper series. Try it the next time you’re expecting guests - this juicy dish was made for summer dinner parties.
INGREDIENTS:
3.5oz butter, softened
3 TBS mixed herbs, finely chopped (suggested: parsley, marjoram, sage, thyme)
6 cloves garlic, crushed
4 chicken breasts
3oz plain flour
2 eggs, whisked
3.5oz Kerrygold Dubliner Cheese, finely grated
3oz panko breadcrumbs
Vegetable oil
Salt and freshly ground pepper
DIRECTIONS:
Pre-heat oven to 350°F. In a bowl, mix together 2 TBS of the fresh herbs, garlic, and softened butter and season with salt and pepper. Spoon garlic and herb butter into plastic wrap and roll into the shape of sausage. Place in fridge for 30 mins or in the freezer for 10 mins. Place the chicken between two sheets of plastic wrap. Flatten by pounding gently with a rolling pin, until they are all about 1cm thick. Remove garlic and herb butter from freezer or fridge and slice into 1cm discs. Place butter on one side of the chicken breasts and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with plastic wrap and chill for 30 mins. Place a frying pan over medium/high heat and add enough vegetable oil to fill 2cm. Place flour on a plate and season with sea salt and pepper. On another plate, pour the whisked eggs. On another plate, mix the breadcrumbs, remaining fresh herbs, and cheese. Remove chicken from the fridge and dip each breast into the seasoned flour, then into the egg, and lastly into the cheese and herb breadcrumbs. Fry each breast in oil for 2 mins on each side until golden. Then transfer to the oven to cook for 20 mins.
Music by Niamh Regan
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
For recipes, tips, and tricks follow us on social media:
Facebook:
Instagram:
Twitter:
Pinterest:
The Only Leg Of Lamb Recipe You’ll Ever Need
How to Make Perfect Meat Cutlets | Veal Recipe | Georgian
You will learn how to make a family favorite among all in Georgia and the former-Soviet Union. It is also growing in popularity globally. These veal cutlets, can also be made with beef or a combination of ground beef and pork. These Georgian Burgers are easy to make and go with any potato side dishes and salads. The kids even like to snack on these, while the Ajika added give a little kick to the flavor. I know your whole family will love them!
Ingredients for Cutlets (Georgian Burgers)
Makes 8 to 10 Cutlets
2.2 pound/1kg ground veal, or combination of ground beef and pork
2 medium onions, peeled and cut into chunks
1 medium potato, peeled and cut into chunks
3-4 garlic cloves, peeled
1 large egg, beaten
Coarse salt and black pepper to taste
1/2 teaspoon hot red ground pepper or cayenne (or) 1 teaspoon chili paste ajika (optional)
1/4 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
½ cup plain breadcrumbs or flour for coating
½ cup vegetable oil
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
If you guys like this video, please LIKE, SUBSCRIBE, and SHARE it with your family and friends! The more people we can reach, the more we can spread the pleasures of Georgian Cuisine. Thank you!
Find many more Georgian recipes on Tamada's Table YouTube channel.
For more about Georgian food, wine and me……
Official Website:
Official Facebook Page:
Instagram:
For inquiries, contact us at TamadasTable@gmail.com
Top 5 Geoffrey Zakarian Recipes | Food Network
From a classic French omelette to his grilled cowboy rib eye steak, these are Geoffrey's most-watched videos of ALL TIME.
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Classic French Omelette
7:33 - My Mother’s Shepherd’s Pie
13:40 - Pasta Salad
19:03 - Grilled Cowboy Rib Eye
27:21 - Bucatini Carbonara
Get the recipes:
Classic French Omelette with Side Salad:
My Mother's Shepherd's Pie:
Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette:
Grilled Cowboy Rib Eye with Watercress Salad:
Bucatini Carbonara:
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GeoffreyZakarian #TheKitchen #FoodNetwork
Top 5 Geoffrey Zakarian Recipes | Food Network
Chef Clodagh McKenna’s Linguine con Vongole
Delicate clams and garlicky pasta come together deliciously in this Linguine con Vongole. Chef Clodagh McKenna’s versatile dish is as appropriate for a sophisticated gathering as it is a cozy meal for two. White wine, chili, crushed garlic, fresh oregano and rich Kerrygold Salted Butter give the clams a distinct flavor that’s bright and reminiscent of the sea.
INGREDIENTS
1.5 oz Kerrgold Salted Butter; 2 cloves garlic, crushed; 1 red chilli, finely chopped; 7 fl oz white wine; 28 oz fresh clams, cleaned; 1 t dried oregano; 21 oz linguini; 2 T flat leaf parsley chopped; sea salt and freshly ground black pepper; lemon wedges to serve
DIRECTIONS
Place a heavy-bottomed saucepan over a medium heat and add the butter. Once the butter has melted add the crushed garlic and chopped chilli and cook for two minutes. Add the white wine, clams and dried oregano and turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water, which you can use to stop the pasta from clumping together if needed. Once the clams have all opened pour the sauce into the drained pasta and add the flat leaf parsley and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon.
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
For recipes, tips, and tricks follow us on social media:
Facebook:
Instagram:
Twitter:
Pinterest:
After School Recipes With Gordon Ramsay | DOUBLE FULL EP | Home Cooking
Here are some deliciously easy recipes that work perfectly for an after school dinner.
Full Episodes from the Gordon Ramsay Back catalog.
#GordonRamsay #Cooking #Food