For a better way to fill the fillet and make sure the filling stays inside I have some tips. Cut of the loose fillet from the bottom amd flatten it. Then cut a small slit in the round top of the breast and cut to sides to create a pocket. Fill the breast and tuck the flattened piece over the butter but inside the slit. Then bread and fry. The flattened piece will close up the breast so no filling can get out while frying. I hope this wasn't too confusing.
i know im asking the wrong place but does anybody know a trick to log back into an Instagram account..? I somehow forgot the account password. I appreciate any help you can offer me
I'm with you keef a partial fry and finish in the oven, lovely posh or just plain craving piece of chicken breast because there is nothing wrong with butter parsley and garlic oozing out of a piece of meat on your plate. Bon jour to the Mrs 👍
Mr. Keef, I just stumbled upon your channel, and I love it. I noticed that in a recent vid, you were even wearing a Poppy on your apron for Armistice Day. You are a good and talented man, and I will not only forage my way through your archive, but also anticipate your new videos as you post them. Only the best to you and your family.
I love you and Gwyneth Paltroe so much, I was watching your jam doughnuts video. She is such fun. I also enjoy watching you cooking. You cook however you want to, it is your recipe Xx
'ello Keef, I was wondering if you use your induction top to cook at home for regular cooking, not just the videos where it is useful for demonstrations? Live the content, and the snark, and it does inspire my cooking. The Missus loves my cooking.
I remember trying to make this some time ago, I recall being underwhelmed. I realize now I probably didn't freeze the butter or get the seal on the "pouch" right. Maybe I should try again
You made that look really doable. I am going to look out your Cordon Bleu (pronounced blue btw) and see that as well. I was intrigued by your egg and flour glue. You skippid past that a bit. 1976 was a long hot summer although you being north of Derbyshire (where I hail from) probably had snow.
Hi James, I had to check into your claim that Cordon Bleu is pronounced BLUE. Did a search on TH-cam and found it pronounced BLUE and BLUR. I prefer BLUR myself, but in Canada and the States it is always pronounced BLUE. Go figure...………..
@@jimsonbrown9768 I knew when I posted it would open a can of worms. aparently the French pronounce it blue link:- forvo.com/word/cordon_bleu/ English pronouce it blur and as you say USA blue. Worm Can wide open.
Keef,I found a better gadget for mincing the garlic... A Parmesan planer...much the same size and shape as a ped-egg (removes hard skin from foot,available in boots as an example) . Lol But,seriously though,it’s much much easier and quicker.for me,I have painful hands and it’s certainly won me over...just thought I’d tell you ☺️ Can’t beat a Kiev...I’ve tried doing myself on my own,but it was messy in appearance,and I was not happy...
I know how to make them, just have never tried, as I watch awesome cooks like Keith , who show me how to make them :) shout out to the great late Keith Floyd... not apologising :)
Looks Amazing mate. Any chance of a shout out for us Scottish fans making Stovies?? I done a vid on my channel with an old school version. Would be great to see your take on it mate
It's a meh.... cooked as best it can be, it's still 80's poor TV food, created to sell unsold bit of chicken. never a good idea... Too many bad memories.
@@Keefcooks Agreed! my, turn of phrase was too negative, what I meant was; it's hard for an 80's kid to look upon a Kiev without thinking 'Findus' etc... I know it's wrong of me. I will be giving it a shot though...
Thank you Keef easy to follow instructions.
I love chicken Kiev ❤ all that yummy garlic butter and tender chicken , so nice .
Looks good keef
For a better way to fill the fillet and make sure the filling stays inside I have some tips.
Cut of the loose fillet from the bottom amd flatten it. Then cut a small slit in the round top of the breast and cut to sides to create a pocket.
Fill the breast and tuck the flattened piece over the butter but inside the slit.
Then bread and fry.
The flattened piece will close up the breast so no filling can get out while frying.
I hope this wasn't too confusing.
That's what I was thinking when he was making it. "Wouldn't it just be easier to..."
i know im asking the wrong place but does anybody know a trick to log back into an Instagram account..?
I somehow forgot the account password. I appreciate any help you can offer me
@Soren Jamari instablaster =)
I'm with you keef a partial fry and finish in the oven, lovely posh or just plain craving piece of chicken breast because there is nothing wrong with butter parsley and garlic oozing out of a piece of meat on your plate. Bon jour to the Mrs 👍
First date with now Husband, Tottenham court road evening meal first time trying this fork in butter in lap but was yum
my fav
Great recipe! One of my favorite dishes!
Thanks for this. Back in the '70s, my two childhood favorites at restaurants serving "Continental Cuisine" were chicken Kiev and canard à l'orange.
Goodness, orange duck! Must do that!
KeefCooks Yes. You must!
I've never had a thumbnail make me drool before. That looks amazingly delicious!
Yum.
chicken kiev. radioactive. i heard it was invented with a bang in 1986, and was met with glowing applause!
Mr. Keef, I just stumbled upon your channel, and I love it. I noticed that in a recent vid, you were even wearing a Poppy on your apron for Armistice Day. You are a good and talented man, and I will not only forage my way through your archive, but also anticipate your new videos as you post them. Only the best to you and your family.
I love you and Gwyneth Paltroe so much, I was watching your jam doughnuts video. She is such fun. I also enjoy watching you cooking. You cook however you want to, it is your recipe Xx
I have learnt something new 🙏
another good un thanks keef
Keef cooking chicken keef
'ello Keef, I was wondering if you use your induction top to cook at home for regular cooking, not just the videos where it is useful for demonstrations? Live the content, and the snark, and it does inspire my cooking. The Missus loves my cooking.
No, I really only use it for videos. I'd be quite happy with a proper one instead of the gas hob, though.
you are really funny lmfao, i love your delivery.
The Kiev in my opinion is the better aside the cordon blue
I remember trying to make this some time ago, I recall being underwhelmed. I realize now I probably didn't freeze the butter or get the seal on the "pouch" right. Maybe I should try again
I'm with you on the fat content Keef, deep fried Kiev for me, not the oven lol. Cheers Moose
lovely....i made these from your original video....they came out fine :-)
3:00 or just get some garlic & herb butter from Lidl ...
Where's the fun in that?
Can u do a recipe on cheesy potato bake pls?
Keef did one about 7 months ago, and here it is:
th-cam.com/video/uWQZwEw43ss/w-d-xo.html
You made that look really doable. I am going to look out your Cordon Bleu (pronounced blue btw) and see that as well. I was intrigued by your egg and flour glue. You skippid past that a bit. 1976 was a long hot summer although you being north of Derbyshire (where I hail from) probably had snow.
Hi James, I had to check into your claim that Cordon Bleu is pronounced BLUE. Did a search on TH-cam and found it pronounced BLUE and BLUR. I prefer BLUR myself, but in Canada and the States it is always pronounced BLUE. Go figure...………..
It's French, it's BLUR!
I thought the French pronunciation was cordon bluh.
Sainsbury do a nice one
@@jimsonbrown9768 I knew when I posted it would open a can of worms. aparently the French pronounce it blue link:- forvo.com/word/cordon_bleu/ English pronouce it blur and as you say USA blue. Worm Can wide open.
Keef,I found a better gadget for mincing the garlic...
A Parmesan planer...much the same size and shape as a ped-egg (removes hard skin from foot,available in boots as an example) . Lol
But,seriously though,it’s much much easier and quicker.for me,I have painful hands and it’s certainly won me over...just thought I’d tell you ☺️
Can’t beat a Kiev...I’ve tried doing myself on my own,but it was messy in appearance,and I was not happy...
That looks really good Keef. Kiev is the capital of Ukraine. I wonder about the origins of this dish. Cheers!
Hello Mr&Mrs KeefCooks, I have always wanted to make these and now I can, they look delicious Keef Thank you, for sharing this one :-))
Looks lovely! What is the issue with Canola Oil? I was always led to believe it was one of the best / healthiest of oils!
Take this with a pinch of salt: heartmdinstitute.com/diet-nutrition/honest-truth-canola-oil/
I know how to make them, just have never tried, as I watch awesome cooks like Keith , who show me how to make them :) shout out to the great late Keith Floyd... not apologising :)
Floyd was a true original.
Looks Amazing mate.
Any chance of a shout out for us Scottish fans making Stovies??
I done a vid on my channel with an old school version. Would be great to see your take on it mate
Interesting - I might well have a go in the New Year :-)
And, 4 years later, I made stovies! th-cam.com/video/XFfp0_VCwek/w-d-xo.html (sorry ye didnae get a shoutout)
@@Keefcooks they look tasty! 😋
I love reading the comments from keyboard cowboys who in their own words do everything properly.
LOL, me too!
Way to gloss over the fact that you have a time machine, Keef.
I don't like to mention it too much or everyone will want one 😀
I see no ring mr and mrs keef cooks
Mine doesn't fit any more. Mrs KC wears hers when she goes out.
Perhaps if you sprayed olive oil on the baked Chicken Kiev, the chicken surface would be less dry. (A trick I learned from cooking with an air fryer.)
I like Chicken Kiev with mash, some like with rice, others, chips. What about you Keef?
I think probably chips.
Hi there Keef, scrumptious omg I wanna eat this now stunning , fab video gonna make this for the weekend ♡☆♡☆♡
"It's huge", And how big is the kiev?
LOL
It's a meh.... cooked as best it can be, it's still 80's poor TV food, created to sell unsold bit of chicken. never a good idea... Too many bad memories.
I don't know what bad memories you have, but this dish is much older than the 80s, and it uses whole breasts, not leftover offcuts.
@@Keefcooks Agreed! my, turn of phrase was too negative, what I meant was; it's hard for an 80's kid to look upon a Kiev without thinking 'Findus' etc... I know it's wrong of me. I will be giving it a shot though...