Den Post “Chicken Kiev” schrieb Karsten für meinen Blog “QRA”.
Daher geht es in ihm auch ums Essen und einen Kochrezept gibt.
Der zugesandte Text landete jedoch im Spam-Ordner (och, dieser gmx!) und da ich dorthin lange nicht geschaut hatte – ging verloren. Erst jetzt, bei dem Austausch der Neujahrswünschen, kamen wir beide darauf, dass es Mal einen Text gab…
… den ich jetzt präsentiere.
Lately I’ve been to Donetsk again. Donetsk is a not-so-pretty city in eastern Ukraine, you might heard of since it was one of the stages of the UEFA Euro 2012 (Trademark). In the world of football, at least in that of Ukrainian football, Donetsk is notorious for being the one Ukrainian city-where-the-Ukrainian-side-always-looses. Its also notorious for suffering from a combined Aids-Tuberculosis-Drug-Addiction epidemic. Thats why I’ve been there, I attended a conference on Aids, tuberculosis and drug addiction. All three of them are problems of the impoverished 99% of Ukrainian society (and in Ukraine you may take the “99%” literally) and consequences of the underlying problem of mass poverty. Conferences on theses subjects always take place in quite expensive hotels (“international standard”), such as the hotel Praga (Prague) in Donetsk:
Alas I’m quite frequently attending such conferences. Big problem – many conferences. Many Aids conferences – many expensive hotels, many hotel restaurants, many conference lunches, many opportunities to enjoy “chicken kiev”. Every conference lunch in every damned hotel in Ukraine serves chicken kiev. But why? Chicken kiev means chicken breast filled with butter, fried in oil. Close to tasteless. Do they regard it as the acme of Ukrainian cuisine? But Ukrainian cuisine is manyfold and can be really excellent. Or do they? As far as I can tell, its not their national dish. Or is it? I’ll have to ask them next. Maybe they think that foreigners think it is and thus feel obliged… Anyway, the recipe:
4 chicken breasts
250 g butter
salt & pepper
flour, an egg & breadcrumbs for the coating
oil for frying
Mix the butter and the seasoning. Cut a pocket in the chicken breast, stuff in the butter. Bread the filled chicken breasts. Preheat the oven (200°). Fry the chicken breasts in a pan until lightly browned, then bake them in the oven for 20 minutes until they look like croquettes.
(I’m sorry I forgot to take a life picture of my last chicken kiev, so I have to borrow this one from Wikipedia: http://en.wikipedia.org/wiki/File:Chicken_Kiev_Flickr.jpg
And I must say I hardly could have done it better. It’s so realistic.)
PS of Ewa Maria Slaska: Karsten, thanks for writing about that wonderful eating. It seems I forget it and it was so important! Chicken Kiev it is Polish “dewolaj” – in communistic Poland it was a “must have” dish in any elegant restaurant or hotel. Actually a common symbol of luxury.