The other night I had a wild hankering for a good, old fashioned buttery garlic chicken kiev. I’m sure you can get your hands on a vegan version somewhere but I needed that kiev and I needed it within the hour. I used the new(ish) Quorn vegan chicken fillets and they worked a charm. You have to be quite delicate with your cutting, but this was an easy task with my dainty lady hands.
So what do you need?
- x4 DEFROSTED Quorn Chicken Fillets
- 40g of Vegan Butter
- x2 TSP Dried Chives
- x3 Small Garlic Cloves (or two big ones, you know the drill)
- A pinch of salt & Pepper
- 70g Plain Flour
- x1 Veggie Oxo Cube (specifically oxo because you need to crumble it into powder)
- 70g Unsweetened Almond Milk (any unsweetened milk will do)
- Breadcrumbs to coat
- Olive Oil
Preheat your oven to 180.
Make sure your butter or spread is at room temperature, it won’t work if it’s melted and it’ll be an absolute pain in the arse if it’s too hard. You want it to be spreadable as the Quorn fillets obviously aren’t as tough as real chicken.
Finely chop your garlic and add to the butter with the salt, pepper and chives.
Whip it up until everything is combined!
Now take your little defrosted babes and very carefully cut a hole down the side of them, you don’t want to go from edge to edge, start somewhere in the middle and use the knife to make a pocket for the butter.
When you’ve done this, use a butter knife (or something blunt) to spread the mix into the little pockets. Don’t worry too much if they split a little, the batter should seal them up when they’re cooking.
I can’t lie to you, battering the hell out of these was a bit messy as I found the best way to fully coat them was to make the batter in a jug and dunk the whole thing in. You could try using tongs but as I mentioned before, they’re not as tough as real chicken fillets so I didn’t want to risk them falling apart!
Mix the flour and crumbled oxo cube together. Then add the almond (or whatever) milk you’re using and whisk (by hand) until you have a smooth, thick paste.
Have a bowl of breadcrumbs near by to throw the battered fillets into one by one. I haven’t specified an amount because you kind of need to play it by ear, start with a little and add more as you go.
Dunk the fillets into the wet mix and then shake around in the bowl of breadcrumbs until you get a good even coating. Repeat until all are covered!
Lightly coat a baking tray with olive oil, this will stop them sticking and help the bottoms crisp up! Whack them on and admire them until the oven has reached 180.
Bake for 30 minutes, flip them and bake for a further 5-10. You want them really golden and crispy for maximum impact. Serve with whatever you like but I suggest getting some greens in there because we can’t live on vegan junk food alone, however appealing that may be. I’ve gone for steamed broccoli, asparagus and good, honest mash.
Let me know how you get on by using the hashtag whatleilaeats on instagram!
All the love as always,