I realised while I was typing this recipe up for tonight's dinner that it was infact my 100th post since starting up "A Dash Of Flavour". This little blog started off as a dabble here and there but when I found out that there was such a huge community of "Foodies" out there doing what I loved to do - cook! People blogging about food and cooking techniques, sharing comments and experiences, encouragement and help my little blog has grown into my daily obsession! Just ask my family. If I am not reading about a certain food, we are talking about it, sourcing the ingredients and then of course, they have to wait until the photo has been taken before they can even begin to eat their dinner.... lol!!
So firstly I would like to thank all those that I have come to know, all those that posted comments, those that have offered support and help since I started.
Secondly, in true milestone tradition and like many have done before me I would like to offer my "1st Give Away" to celebrate this 100th post. So here is what my giveaway consists of 5 Australian Women's Weekly Mini Cookbooks. These are jam packed with lots of recipes, many of which I would love to try after having only a quick scan through each one - can you tell I don't really want to give these away? LOL!!
The Australian Women's Weekly (AWW) is an institution in itself here in Australia, a monthly magazine that covers all aspects of life - current topics, celebritities, beauty, fashion, health and of course cooking. The AWW have released countless cookbooks and seasonal magazine specials on Christmas Cooking, Winter Cooking, etc. To be honest I own quite a few, okay a lot, of AWW publications. So in trying to find something "Australian" to offer you all as I am proud to have quite a lot of overseas readers I could not go past offering these.
All you have to do for your chance of receiving these cookbooks is stop by my blog, post a comment introducing yourself and describe one of your favourite local foods (food from your region). I will choose the winner who's local dish intrigues me the most. Your comment must be received by Monday 6th July 2009 by 12pm EST (don't forget that's my time here Down Under!!) Good luck!
Thirdly, we had better take a look at the meal that is starring in this 100th post.
Chicken Kiev is a popular dish here and there are many variations offered, such as a Cordon Bleu which has a ham and cheese filling. But for my family, traditional is the best and that's what we had.
Whilst it is easier to buy them premade in the supermarket they are in no comparison to that of making them yourself. Although a little fiddly and time consuming they are well worth the effort.
The best thing about these is cutting the chicken parcel open and watching the garlic butter ooze from the pocket. My family judge the kiev on the amount of ooze each experiences so I have to admit to adding extra butter to ours. I also found it easier to roll the butter mixture into a log, freeze and cut into discs when ready to assemble the kiev.
In a small mixing bowl beat the butter, garlic and garlic together. Refrigerate until mixture is hardening and then place onto a large piece of cling film, forming a log. Roll up, secure both ends by twisting and freeze until required.
Using a mallet flatten chicken fillets. Remove garlic butter mixture from freezer and cut into 4 discs. Place a disc in the centre of the fillet, fold up edges and roll the fillet up over the filling tightly, ensuring the parcel is well sealed. Secure with two toothpicks (more if required). Continue with remaining fillets.
In a bowl large enough for each kiev beat egg. Place breadcrumbs on a seperate plate. Coat a chicken kiev in the beaten and then roll in the breadcrumbs until completely coated (Note: you may not use all the egg and breadcrumbs). Place on a plate and continue with the other chicken kievs. Cover with cling film and refrigerate for at least 30 minutes.
Preheat oven to 180 deg C.
Coat an oven tray with foil and spray with cooking spray. Place the chicken kievs on the tray and coat with cooking spray. Bake for 20 - 25 minutes or until chicken is cooked through.