Chef Craig's take on the classic chicken Kiev, loaded with aromatic herbs and a medley of aspargaus, peas, mushrooms and leeks.
Directions for: Turkey Kiev
Ingredients
Herbed Turkey Breastlb(s) (227g) unsalted butter, room temperature
1 tsp (5 mL) kosher salt
3 cloves garlic, minced
1 lemon, zest only
1 Tbsp (15 mL) chives, finely chopped
1 Tbsp (15 mL) tarragon, finely chopped
1 (15 mL) dill, finely chopped
1 Tbsp (15 mL) parsley, finely chopped
1 (3-5 lbs/1.3-2.2kg) boneless, skinless turkey breast, butterflied and lightly pounded
2 cups (500 mL) all-purpose flour
1 cup (250 mL) Italian breadcrumbs
1 cube (250 mL) panko breadcrumbs
5 eggs, lightly beaten
2 Tbsp (30 mL) each salt and pepper
Garnish4 stalks green asparagus (cut tips and reserve the stalks for a later use)
4 stalks white asparagus (cut tips and reserve the stalks for a later use)
cup (125 mL) fresh or frozen peas
2 Tbsp (30 mL) unsalted butter
1 Tbsp (15 mL) grapeseed oil
lb(s) (227g) button mushrooms
lb(s) (227g) morel mushrooms
1 bunch ramps (wild leeks), stems finely chopped, leaves reserved
cup (125 mL) chicken stock
cup (125 mL) whipping cream
Salt and pepper, to taste
1 cup (250 mL) pea shoots
Directions
Herbed Turkey Breast1. In a bowl, add butter, salt, garlic and lemon zest and herbs. Mix well to combine.
2. Using plastic wrap, roll butter into the shape of a log and refrigerate for 20 minutes.
3. Lay the turkey breast on a clean work surface and spread half of the herb butter inside of the breast. Remaining butter can be kept frozen for 1 month.
4. Roll the turkey over itself as tight as possible in the shape of a log and set aside to be breaded.
5. Place the flour and eggs in separate bowls. Combine both breadcrumbs and place in a bowl.
6. Gently roll and coat the turkey Kiev in the following order; flour, eggs, breadcrumbs. Remember that each step of the breading should be applied evenly. Be careful when transferring the turkey between each dish in order to keep a tight roll.
7. Once breaded, deep fry at 375F (190C) or bake at 375F (190C) in the oven to an internal temp of 160F (71C).
Garnish1. Blanch the asparagus tips and peas in salted water and refresh in an ice bath.
2. Pre-heat a saut pan on high and add the grape seed oil, followed by all mushrooms. Cook until slightly golden, about 2 minutes.
3. Add ramp stems to the pan, cook for 30 seconds.
4. Add chicken stock and cream. Reduce for 3-5 minutes until it becomes a sauce like consistency.
5. Turn the heat down and add the blanched asparagus, peas, ramp leaves and pea shoots. Cook for a 3-5 minutes on a low heat to blend all the flavours.
6. Season with salt and pepper and remove from the heat.
7. To plate: Divide Garnish between two bowls. Slice Turkey Kiev and place on top of Garnish. Garnish with pea shoots.
See more: Eggs/Dairy, Herbs, Legumes, Main, Mushrooms, Turkey, Vegetables