Found it Jorrocks. it is actually for poussin pot roasted in aagro dolce sauce but see no reason it wouldnt work. drop me an email and i will send you the rec.
That looks very good. I might cook them longer and slower because I suspect the meat is a bit richer and stronger than poussin and might need that slowness for the flavour to percolate through
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I would expect a pheasant kiev is made using pheasant rather than chicken. It's not just a "poncy" term. You utter buffoon.
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Yes. Well spotted. Your point being?
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I love chicken Kiev. Also the vegetarian version vegetable Kiev. I guess i just like the croquette and the sauce.
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Meh. What's in the veggie version?
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Not sure I can tell you because it's all just smothered in the sauce.
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My point is you said they were calling "chicken kiev" "pheasant kiev", which I doubt they are.
Does that clarify it for you? Or do you need nanny to explain?
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Eh?
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Dude... they sell chicken Kievs at Waitrose, both in fancy and less fancy varieties.
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Read your thread title
Read your first sentence
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PP - hmmm...as long as it's not mushroom, it might be ok.
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Where in Waitrose???
Don't say the frozen section. Heh.
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They even do a range of these in Tesco. How had you not noticed?
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Because I'm blind!
Stop discriminating.
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Quail Kiev. Had it in Écosse. In a w**ky Gastrotub.
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what is wrong with mushrooms, Dux??? I loves ‘em
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i buy this a lot, the fancy waitrose versions are cheese and stuff. Only butter and garlic for me
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You misheard, dux. It’s MI5’s codeword for you. Be flattered.
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I like the idea of pheasant kiev. Sorry.
I have 3 partridge in the freezer left over from last season. Breasts are prob too small to justify a Kiev.
What shall I do with them? I might smoke them (I have a hot smoker).
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Need a big rizla to smoke that.
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M&S do a decent kiev too. Lazy treat di ner for me wgen the mrs is having something vegetablist.
Re partridge there is a good pot roast rec in one of ny jamies - will see if i can ffind it
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Found it Jorrocks. it is actually for poussin pot roasted in aagro dolce sauce but see no reason it wouldnt work. drop me an email and i will send you the rec.
theshellfishgene at gmail dot com
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Thanks very much Wang.
email sent.
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Out of interest, why is there so much cloak and dagger stuff about posting recipes that are already out there?
Feel free to only reply via microfiche chip at the usual drop-point, obv.
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Jozza yhm.
BC because I am not typing out a full page recipe!
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Got it. Thanks!
That looks very good. I might cook them longer and slower because I suspect the meat is a bit richer and stronger than poussin and might need that slowness for the flavour to percolate through
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Good call. I think I made it a couple of ti.esand it was very nice
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