Chicken Kiev is a very delicious dish, popular in Ukraine, Russia, Belorussia and other places of Europe. Today we’ll tell you how to cook it!
We need: 3-4 big chicken fillets, 3 eggs, some flour, long loaf, dill, butter, sunflower seed oil and a bit of rosemary.
We cut the long loaf and put the pieces into the oven in order to make dried breadcrumbs.
Then we take on fillet and cut it along into 2 pieces.
We beat the meat into very thin slices.
Then we cut the slices into 2 parts and salt them.
We put rosemary, dill and unfrozen butter into a deep plate, add salt and mix it.
We whip eggs and add salt and pepper to taste.
When the dried breadcrumbs are ready we grind them in blender.
We take a piece of fillet and spread it generously with our butter.
We wrap it up and roll in flour.
Then in eggs.
And finally in dried breadcrumbs.
We fill the pan with oil (to the half), and when in goes to boil we start frying our chicken Kiev(about 20-30 minutes).
After that you can fry potatoes if you wish – it’ll fit the main dish very well!
Smoked mackerel – one more Russian traditional meal. If home-made it is more delicate and delicious.
What we need:
two handfuls of onion peel
1 litre of water
3 tablespoons of salt
1.5 tablespoons of sugar
half a tablespoon of black brew
a bit of vegetable oil
The fish can be frozen beforehand.
Let’s get everything ready for marinade. Brew, at first.
Then comes sugar.
A little bit of liquid smoke and vegetable oil.
Then mix it all up.
Boil a litre of water.
Put all the prepared ingredients in a pan.
Boil it for a couple of minutes.
Cut out the head from a plastic bottle.
Cut out the fishes’ heads and put them (fishes) into the bottle.
Cool the marinade a little bit.
Then filter it.
And pour down into the bottle.
Fish must be fully in marinade.
When it cools down, cover it with a film and put in a fridge for three days.
Now after these days have passed put the fish out of the bottle.
Now hang the fish somewhere for 30-40 minutes for the liquid to come down.
Now it can be served up.