Review: The Great British Butcher Giftset

Now that Christmas is well on the way, it's time to start thinking about Christmas gifts. Being quite organised, I usually write a list of ideas for my loved ones quite early on...including a little letter for Father Christmas myself. However, this year I seem to be having an unorganised streak. I have no clue what to get for anyone and where to start.

I suppose starting with food is always a good idea!

This all natural rubs and crumbs giftset from The Great British Butcher is a great set for all food lovers. Each of the 4 rubs and crumbs in the set can be used in a whole range of different meals, whether for creating new recipes and ideas or just to use on your weekly favourites to add a different taste.

The flavours within the set include: Bloody Mary Rub, British BBQ Rub, Crunchy Curry Crumb and Lemon & Mustard Crumb.

Within the box you get a recipe card for each of the 4 flavours to get you started. There's also a whole load more recipes on their Facebook page including Bloody Mary mayo, Lemon & Mustard salmon supreme and BBQ potato wedges.

I decided to give the Lemon & Mustard crumb a whirl today and use it for the coating of a homemade chicken kiev.

The shaker tins not only look great but are really easy to use with one side for pouring and one side for shaking.

Homemade chicken kievs
(Serves 2)

50g butter, room temperature
2 garlic cloves, crushed
2 tbsp fresh parsley, finely chopped
1/2 lemon
2 chicken breasts
2 tbsp flour, seasoned
2 eggs, beaten
4 tbsp Lemon & Mustard Crumb
4 tbsp breadcrumbs (panko or regular)
Vegetable oil to deep fry

To start, mash together the butter, garlic, parsley and a squeeze of lemon. Wrap and roll in clingfilm to form a tight sausage shape. Chill in the fridge whilst you prepare the chicken.

To butterfly the chicken, use a long sharp knife and slice along the long side of the breast using a sawing motion; be careful not to cut all the way through. Open up the breast and flatten between two pieces of cling film. Give it a good bash all over with a rolling pin until about 0.5cm thick all over.

Chop the sausage of butter into two halves. With the first, place onto one side of the chicken and roll the meat around it, tucking in the ends as you go. Wrap in clingfilm and roll the edges like a cracker to tighten the kiev shape. Continue with the second breast and freeze both for 2 hours.

Into 3 bowls, place the flour, eggs and breadcrumbs. Roll the frozen kievs in all three one at a time, followed by a second coat of eggs and crumbs in order to get a nice coating. Place on a plate and leave in the fridge for 1 hour to defrost.

Heat the oven to 150 degrees. Fill a saucepan with enough oil to cover a kiev and gently heat to 160 degrees (or until a crumb of bread turns golden in 15 seconds when dropped in). Gently lower a kiev and cook for 8 1/2 minutes. Drain on kitchen paper and leave to keep warm in the oven whilst you fry the second one.

Once both are cooked, served with steamed vegetables and some new potatoes.

I know a few people in my family who would love to receive this set. I keen myself to create lots of new recipes with the other flavours. Or even just to top a fillet of fish as a quick weekday meal.

You can find the all natural rubs and crumbs giftset on Not on the Highstreet here, which comes with 4 rubs and crumbs, a teatowel and recipe cards.

I'm now off to eat my kiev. One of those food blogger moments when you photograph and blog before eating!

The lovely Danielle at The Flava People sent me the giftset to review, however all views and opinions are my own. This is exactly something I would buy for myself.

Post a Comment

Note: only a member of this blog may post a comment.