Essential Skills 3 - Chicken, Turkey & Ostrich

Yes ostrich. Not your everyday meat. It is very lean, mild and quite red. We used the tenderloin, rubbing it with a mixture of cumin, fennel, peppercorns and garlic then grilling it. We made up a sauce of wild mushrooms some stock and a spicy tomato sauce. It was almost like a beef.
Next we made a chicken Kiev. I have heard the name and have seen it in a cookbook but have never made it. It is better than Kentucky fried chicken. You take a boneless chicken breast and pound it out until it is a nice and thin rectangle. Then you place about 2-3 oz of compound butter in the center and roll it up burrito style. Next, you dust it with flour, dip it in egg and then bread with Panko crumbs, (we double dipped just to make sure it had a nice coating) and then tucked it away in the freezer for about 30 minutes. Then, We popped it into the deep fryer until it was golden brown. Chef had made up a little sauce with glace de volaille and cognac that barely napped the chicken and it was good. A true chicken Kiev should have the melted butter "lava" out when cut.
A Jenny Craig dish!

The turkey dish we made was quite different. We boned out a breast, slit some openings and stuffed in garlic cloves then trussed it up and poached it in stock and aromatic vegetables. While this was poachig we made a classic Tonnato Sauce, which consisted of tuna , garlic capers and anchovies. After the turkey was poached and cooled, we sliced it thin and pressed layers of the meat in between the sauce and left it to refrigerate overnight.
Maybe that will be out breakfast. I could go for that with some hard boiled eggs and some good crusty bread. I'll see what tomorrow brings.

Lastly, we finished up the duck from yesterday by roasting it in the oven and making a apricot mustard sauce.
I don't know how much longer I can keep eating like this!

Goodnight