It takes a little work, but this succulent Turkey Kiev recipe with homemade wild garlic butter by Kuba Winkowski of the critically acclaimed 3 AA Rosette Cotswolds restaurant at The Feathered Nest Inn – is well worth the effort.
20 Mins + setting time
10 Mins Serves 4
Image: Courtesy of Chef Kuba Winkowski
400g minced turkey (chicken or pork)
1g black pepper
4 x 30g wild garlic butter* (see recipe here), otherwise, use standard garlic butter or any flavoured butter you like.
50g seasoned flour
Mix the minced meat with 1 egg, salt and black pepper.
Divide into 4 equal parts and shape into a ball.
Flatten each one into a rough rectangle 1cm thick.
Place a portion of butter, rolled into a cylinder in the middle of the meat.
Mould the meat around the garlic butter by folding in the sides, and then roll the edges into a sausage, making sure the butter is completely sealed inside the meat.
Set aside in the fridge to set for 20 minutes.
Coat the meat with flour, then roll in the egg and finish by rolling in breadcrumbs.
Fry in a deep fat fryer or frying pan with oil at about 160°C until the outside golden, about 3 minutes.
Finish in the oven, 180°C for about 5 minutes or until cooked through.
Serve with new season English asparagus and Jersey Royal potatoes.
About this recipe
This Wild Garlic Turkey Kiev Recipe is courtesy of Chef Kuba Winkowski – Head Chef at the critically acclaimed 3 AA Rosette Cotswolds restaurant at The Feathered Nest Inn, a warm, hearty inn with great food, real ales, wines and spirits, sumptuous rooms and unrivalled views of the Cotswolds.
Chef’s tip: Use your left hand to roll the meat in the dry ingredients and switch to your right hand to roll the meat in the egg.