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Jozef Rogulski the Government Chef on the 5-star resort, The Stafford London has shared his recipe for Hen Kiev and Truffle Butter from The Recreation Hen restaurant on the resort.
Components
– 4 free-range rooster breasts
– 1 black truffle (non-compulsory)
– 500g butter
– 1 finely diced shallot
– 5 cloves of garlic crushed
– 4 tbsp chopped chives
– 100g black truffle paste / contemporary chopped truffle (non-compulsory)
– 150g flour
– 2 eggs
– 300g bread crumbs
Methodology
- Enable the butter to melt. Fry the garlic and shallots in just a little oil for 3-4 minutes till smooth.
- Enable cooling then combine the truffle paste, garlic, shallots, and chives into the butter. Add a pinch of sea salt to style then put the combination right into a piping bag.
- Make a small incision within the rooster breast with a knife to create a pocket within the breast.
- Insert the top of the bag as deep as you’ll be able to into the breast and pipe within the butter combination.
- Place the rooster within the fridge for two hours to permit the meat to agency and the butter to set.
- To wrap the rooster in crumbs, roll the stuffed breasts in flour, adopted by egg, then bread crumbs. Repeat the egg and bread crumb stage twice to get a thick coating.
- To prepare dinner, deep fry the rooster till golden brown then rigorously switch to an oven tray and prepare dinner for an additional 20 minutes at 180°C.
Serve with buttery mashed potatoes and contemporary shavings of truffle.