Pob
Apr 4th, 2010, 08:15 PM
Filling:
250ml plain yoghurt
100ml vegetable oil (I used canola)
3 large garlic cloves, minced
teaspoon dried parsley
teaspoon chopped chives
pinch of salt
Outer:
Sosmix made up with cold water (I used 2 packs Asda Lincolnshire style).
2 slices of bread made into breadcrumbs
tablespoon plain flour
soya milk
Method:
Mix all the filling ingredients together thoroughly. The oil should combine well with the yoghurt. Spoon into an ice cube tray and freeze overnight.
Mix the plain flour with enough soy milk to make a thin cream.
Take each piece of frozen filling and wrap in sosmix, being sure it's all evenly covered. Dip each kiev in the flour paste and then roll in the breadcrumbs.
Deep fry at 180c until golden and cooked through - depends on size.
The filling in mine wasn't as hot as I would like, so I think it might be an idea to place in the fridge for a few hours after wrapping in sosmix, to allow the filling to thaw out a bit, rather than cooking longer. I made 7 kievs the size of scotch eggs, and I had quite a bit of filling left over.
250ml plain yoghurt
100ml vegetable oil (I used canola)
3 large garlic cloves, minced
teaspoon dried parsley
teaspoon chopped chives
pinch of salt
Outer:
Sosmix made up with cold water (I used 2 packs Asda Lincolnshire style).
2 slices of bread made into breadcrumbs
tablespoon plain flour
soya milk
Method:
Mix all the filling ingredients together thoroughly. The oil should combine well with the yoghurt. Spoon into an ice cube tray and freeze overnight.
Mix the plain flour with enough soy milk to make a thin cream.
Take each piece of frozen filling and wrap in sosmix, being sure it's all evenly covered. Dip each kiev in the flour paste and then roll in the breadcrumbs.
Deep fry at 180c until golden and cooked through - depends on size.
The filling in mine wasn't as hot as I would like, so I think it might be an idea to place in the fridge for a few hours after wrapping in sosmix, to allow the filling to thaw out a bit, rather than cooking longer. I made 7 kievs the size of scotch eggs, and I had quite a bit of filling left over.