Transcripts
1. Introduction: Welcome to the course. Ugly but delicious
homemade chicken kiev with sides of spatial mesh. What we're going to
do in this course is teach you how to make this. Now, as the title suggests, this is home-style, homemade,
ugly, but delicious. And I'm going to lean into
that because a lot of the other cooking stuff that you see on Skillshare
and everywhere. It's this real sort of
pristine sanitized version of cooking and
don't get me wrong, they're doing great work. And if that's what
you're into, fine. But I just want to bring bring a more real
field to the kitchen. This is a real
kitchens where I live. This is the real
food that I eat. And you're going
to see throughout this course, It's really night. So what we're going for here
is taste over everything. It may not look super good
with trying to present it as pretty as possible. But we are going for tensed. And trust me, when I say, this tastes absolutely
incredible. Behind the camera right now, say hi, Is Mama Maria. Hello. Hello, Maria is a
professional chef. We both work as disability
support workers. And what my memory it
does is do meal prep. And in addition
to the meal prep, she is releasing all of her
recipes online for medium. So the recipe for this
I will put up as a PDF. You can print it
off and read along some ingredients
list a little bit of a history for all of the stuff you need and
you can follow along. So you follow along with the videos that
we're going to do also with the physical recipe. And you can check her
stuff out for this recipe. And we're gonna be releasing a book and a whole bunch
of other cool stuff. And this is the first cooking course
that I'm getting into, but we're going to be going into a bunch more cooking stuff. So stay tuned. And like I said, we're
going home-style is what you can cook
in your home today. Super-quick, super easy, and
importantly, super tasty. Sounds good, so
delicious, so delicious.
2. Sort Your Ingredients: Okay, so first things first, make sure you've preheated
oven where at 180 degrees. One of the greatest person. Yeah. We've got Mama
Maria behind the camera. She's gonna do well
with the camera work. I'm gonna do all
the instructing. So we'll see how we go. Yellow. There's nothing worse than getting everything ready
and then putting stuff into a cold and it takes
ages to take extra long. It also stops up
the timings, Okay, so if they have is
pretty heated, you can put it in for the recipe. You can get the recipe as a PDF, check it out as well as
the ingredient list, but preheat the oven, save yourself some
high, bring it in. We're going to look
at the ingredients. We've got 90 grams
of unsalted butter, chicken thighs, parsley, dill, some garlic and egg. We've got some toothpicks
are going to use on the chicken thighs now
with the Truth breaks, make sure you separate them
from your family supply. Because if you touch
the raw chicken, touch the tooth because you're actually sort of
cross contaminating raw chicken isn't that great to be wanting to
spread everywhere. So separate those. We've got some food, cream, milk, free buddy. So I use gluten-free flour, gluten-free bread crumbs, sorry. Regular bread crumbs
is obviously fine. Some salt and some oil. All of those, like
I said, are in the ingredients list that you can check out and
read along with it. They get it all set up and
make sure you've got it first.
3. Make The Garlic Butter: So the first thing we're
gonna do is make the guide. Just bring it in for me, Maria, we have our teaspoon
of deal of parsley, of salt, a pre, what would you call
it, crushed garlic. And pre, pre softened butter from the butter
by measuring it, leaving it out for about an hour so that when you see we
mix it all together, It's not super strong. If you forget to do
this, That's okay. Chuck it in the microwave
for a little bit and just soften it up because
you'll see what we're gonna do. I'm gonna put my butter in, put my, my ingredients in. And literally, I'm just really just getting
in the head and rushing it. Now. It's going to take
a little bit so we won't show the whole process, but we probably could have done a better job of pre
softening and butter. Do you think my memorial
as a cold day to day? Day to day? Are you
doing Great Pumpkin? Really great. That's
terrific. Alright. If you're cooking
with a partner, just bring it to my
face for a little bit. If you're cooking
with a partner, make sure you're
cheering them on. Because this is a home kitchen, right? We're not professionals. We are not aiming to
do a professional, I'm super sexy,
amazing looking job. But it's gonna be, it's gonna
be absolutely delicious. And you will, you're
going to make mistakes. It's going to be a flop. You're going to have
to adapt your own. But that's what cooking
in the home as black, isn't it? Absolutely
isn't exactly. So I mean, it hasn't
taken that low braided. Do you think we're at a
good level of mixing here? Beautiful, perfect. Alright, so now we leave it.
4. Stuff The Chicken: So what we're going to do now is stuff that
chicken thighs. So we're gonna have looked at there's two sides
to the chicken. You're going to put the
skin side down and really the shiny or flat side down. You can have a look in this
sort of like a little pocket. This one doesn't sell us into
heaven. Okay, there we go. Little pocket and we're
going to stuff about a teaspoon of our pre-made
garlic butter in there. Just get into a
little bit of a ball, doesn't have to be perfect.
None of this is perfect. Once you can be doing
homemade home-style cooking, it's going to work out
delicious because butter, garlic, chicken, all delicious. So get your tables, teaspoon, stuff it in, roll it
up just like that. My memory to two toothpicks. Stick it through. Now I'm going to
show you the ones that my mum read it or
maybe I'll play you the top-down view
of her doing it and you'll see how the pros do it. But the idea of me teaching
you is that I'm a novice. I helped Maria cook. She cooks, but we
get it like this. This is the one that
she did earlier. As you can see, they're
both relatively the same, although her to
toothpicks are pointing the same direction, mine out. But you don't need
the toothpicks, so don't stress about that. So key points we haven't really, Mr. Nice, It's pretty
simple. Perfect. Put it down, find a little
pocket. And what do you do? My memory, if you
don't have a pocket, he just shove it there
instead of roles 17, shove it into the
role that alright, so we do this little thing
just in the middle there. This one doesn't happen to have a little pocket shoveled over. It doesn't have to
be perfect, doesn't absolutely not, absolutely not. Shove it through. Stick it in. Obviously make sure
you're washing your hands before you do it all at the next stuff and
touching all in the kitchen if you don't want to spread the chicken everywhere, but you do that for
all of your thighs. Let's say we end up
with extra butter. What would you do with any
extra butter if we haven't? Well, you could
actually divide it and shove a bit more
into each chicken. Would you actually take
it out and put more in? Because you're not really
doing anything with that extra Well, why not? Yeah, cool.
5. Crumb The Chicken: Okay, So I'm going
to crop the chicken now I'm going to show
you a little trick with cracking eggs
that I've worked back in the day,
working fast food. I think I've cracked
maybe a million eggs, but watch this, I'll step it up. You go the one hand crack, and then you do it and
then you put it out like this, and then you're done. Okay, You've been a
fancy pants and you've crafted your egg however
you crack your right, I'll let you decide
how you do that one. Just bring it in
from your memory. We have to, sorry,
half a cup of milk. Now this is one-to-five melts
because I found out that cups in some countries and different teacup
sizes in other countries. So one Twenty-five males are typically in stirred vigorously. Traditionally. Now, you can
have a wish to use a risk. Can you can also go
and it is also good. It wasn't that I hate about
cooking shows, right. Is like a cooking stuff. It's like you get this like very specific item to do this. One specific thing, a fork
and a knife do most stuff. I'm sorry, you don't
need these things. And they selling you
an affiliate link, you don't need all
that sort of stuff. You've got a fork,
you've got a nice trick. Maybe. We go, Looks good. Perfect. Okay, So now we're gonna go
cramming the chicken. But as we were doing this in your will show you
the replay video. Mama Maria said that my tooth picking wasn't ideal in the sense
that falling apart, as you can see they are. So you've got to make
sure that you pick it, go down, leave the third
toothpick, use a toothpick. Does that look relatively fine? It grinds, get the two ends is stuck together as
he can stuck together. I get it nice and go if you have a little struggling,
doesn't know. So bring it in, we're going
to cram the chicken now. I get it super gooey with
my milk egg concoction. Then I really get
it nice and nice. And what are we doing here? Crammed crumbs. Good. You don't need to know the
words of what you're doing, you have to do it. That's the good thing
about coding it. Just as long as you do it, that I'm getting crumbs
inside, does that matter? It doesn't matter. Okay. And then if there's like little bits that are sort
of falling off, like here, for example, you
can rub it in, tap it on. It. Doesn't actually matter if it's not suddenly fully done. Alright, how's that look? Good? Alright, you put it there. So we've got memory on
camera now because we have an absolute excess of
our our Chrome's here. Now, you were just saying that a lot of the time
in cooking shows, they sort of pretend
like there's no problems, no mistakes, mess. Just how come through for us. Did we have an absolute
excess of this? Last time? When I
write up the recipe, I used panko crumbs and
they are like quite light. And they, you need more of them, whereas this one's more
dense, it's gluten-free. So we obviously
didn't need as much, so that's okay, it
doesn't matter. But that can all go in the
bin unless you're going to use it again today
with something else. Chicken Basically, yeah,
hello chicken or so. So I think the key point
is that real kitchens, it's not gonna be
perfect and crisp. Yeah. It just is what it is. Yeah. No worries.
6. Pre Fry The Chicken & Bake: What we're gonna do before
we put it in the oven to bake is actually brown, so bring it in. We're going to get our stove on a medium heat
tablespoon of olive oil. Just moving it around,
covering it up. When you're selecting the pen, just make sure if
you're a woman, maria, you select from one of
the many pens, many tones, because as you're using them, you go through talks to
you when we go through all this 12357 times, sometimes every once I got like a backyard pair
of tongs as well. So this isn't all
of our tongues. Anyway. Well, once you've
captured your toes yeah. Yeah. Oils probably, you reckon? Yeah. Okay. So we're just putting
them all on around. So I probably could've
been a little bit harder actually now that'll
think about it. That's okay. Don't worry, it'll warm
up. It'll good thing its own on the other
property we care about this. Is that a problem? To be like no. He's going to fall,
keep falling off. Yeah. Okay. It doesn't say by the time it comes out the other and you
wouldn't have a clue. Alright. So like there until it browns and then we're going to turn it over
with as Browning. Yeah. So just a few
minutes until it just goes a nice color on the
bottom and then turn them around and give
it a nice color on the top. Well cool. So one of things I
learned when working fast food was to clean it, go. If you sort of cook
and then wait, you can have a man of dishes
and the amount of work afterwards while the chicken
is frying, you can clean. Now, I'm going to get through a couple of dishes
and because I'm talking to you and
we'll get through numb, but it's always
good to save that, get those efficiencies clean as you go and have a
look, bring it in. We have nice and brown. The reason we want
to parameter first is because if you don't brown it and put it
straight in the oven, you going to actually
have it coming out of the oven
looking like this, which doesn't quite look
as nice or it doesn't, and it also doesn't
taste as nice. What we're going
to have to do is, you see that we've used
up all of our oil. We're going to add another
little tablespoon of oil to the bottom of this just
to sort of get it, get a bit more oil onto that plane to get the
other side nice and brown. So my memory is just interrupted the cleaning to talk
about the niceties, I'll just bring it in,
show us this result. This is what we want.
We want the sizzle. If it's not sizzling,
what's really nice is that we've
got the hate too low. It's not really cooking. And have me know if
this if it's too high, then the oil would be fitting
and then be cracking down. So this is pretty much exactly how we wanted
to make this good, nice little sizzle,
not crackling, but enough would be sensible
to smell it and feel it. Yes. You've got the heat
up really high that well, my name is spit out at you. It's not demonstrate that, but you can imagine spinning would be like, let's
see, let's go over here. Let's have a little check that. Let's keep going.
Let's keep this going. Show it again. Just put it into
a cast iron pan. Now, had we afford his head, we would have cooked it
in the cast iron pans. You put the counseling paint
straight into the oven. What we're going to
use was a baking tray, but we realized that
baking tray wasn't Clay. I found a council, I tried so you couldn't actually cooked it in here with
straightening out? He could have used
that on the stove to brown it and then put it
straight in the algorithm 100%. Now, I don't put extra oil in baking tray because you've already there all
already oiled up. And then also as it
bakes garlic butter, It's going to melt and
sort of re oil the bottom. No worries. I do I do
anything with this. This is now a discount yeah. Countable that you
said nice and snug. And this would actually work
out nicely that we've got a nice concentrate in there
That's all often ready to go. Alright, so we have
our pre stacked, almost ready to go into the
oven That's pretty heated. Remember? Degrees
pre-heated, ready to go. A couple of things, get
softer kitchen time and be like a couple of
bucks on eBay or whatever. They're a great
investment, 45 minutes. And also a kitchen thermometer. I know that I said
in the previous one, there are some things that
you don't go quite neat. I think this is one of the best things you can have
in the kitchen because you know exactly how your temperature of your food. So you can make sure it's in the food safety range and you can check if it's done without
really getting into it. Not just with this,
but with everything that's in with these. We're going to do
a 45-minute time. What you're going to plan that what did we give ourselves
some extra rooms? Once again, you're cooking
in a real kitchen. Stuff happens, it's
messy. It's messy. 45 minutes. We're going to cut
it open and when the juicers run it clear,
we know we're done. Okay. So 45-minute time is on, but we can also check you
want your children to be like 75 degrees Celsius. Now for those of us
using Fahrenheit, you can Google it or actually
it will put the show notes, get on, get on board with
the metric system place. That's right. Let's do it.
7. Spinach Mash Side: Okay, So in addition
to cleaning as you go, you can also make
your size as you go. What we're going to do is a super simple mashed potato
frozen with spinach frozen. Literally it's a
flourish to one ratio. So we've got 800
grams to 250 grams. Ideally, we would have
a Keeler to 254 to one. No biggie. Now, little side note, I've got a ethnic grandma. She's not a years-old. She tells me to heat up
things in the microwave oven. She never had one,
and unfortunately, our microwave is broken. Good news is though, you don't even need a microwave for this. You just put it in the
pan with a little bit of water and stir it until
it's cooked. That's it. Let's have a look.
They bring it in. Little things they've got, what if I go in and milk
are real butter in there, so don't write down as you cook. Yeah, Any additions
to this sort of discussion as I've done
when I put milk in it. Basically made mashed
potato and then frozen up. Any handy. So like
with kids, right? You want to give them a
mixed and balanced meal. You want to feed the
family quite nicely, but that also comes
with a cost of time. This is frozen, that potato is such a great little hack and it tastes almost as good
like just saw God swatch. Setting the spinach into. The next mission could
have extra greens. It says to put a little
bit of watery paint, but you can also put
a little bit of milk. And if you feel like you
want it a bit more creamy, I like to put extra cream. Have a look at that
after when it's done. Yeah, exactly. All right. Okay. So but adding to the list
of vital cooking utensils, we've got the eight talks. One for the cooking thermometer, but also wooden spoon. We use wood because it doesn't
conduct heat up the hand. If you were to use and hold a male thing to wrap your brain, your hands, unless you're wearing gloves, that's
gonna be a problem. So wooden spoon, ink
tones, we're golden. We're only just put it in. So it's not just going
to take quite a while, but while our chicken
curves are cooking, we can get onto this, will cook this, get it ready. And then just as
we're ready to serve the chicken kiev is we'll
put it back on the heat just a little bit
longer to get it at certain temperature
so they cook it now, have it all set up
and ready to go. Because one of the
things we want to be able to do
it would be like Asia play the food and
it's all nice and warm, all coming together all at once. That's tricky. It is tricky, but once again, it's all, it's all practice. And realistically, I real
household gets a bit messy. We have young kids that will
either eat or they won't. And in a cooking extra stuff, It's a bit of a balancing act. It's a bit of an art, but the more you
sort of go with it, run with it and just be okay
with plain be okay with just having those little
things that go wrong, that go right and
you can experiment, you can learn, you can grow. This was, I think, one of those little hacks
that you discover it because it's like if you were
doing no mashed potatoes, you'll be peeling them. And it's this boiling
overseas whole thing takes so long, so low. And that's okay to
do, like we were doing the extra effort
on chicken keepers. But this is just a
super quick side to just make the
rest of the palm. Yeah, welcome back. The good thing about
Internet technology is worth going
through a time scale. So we're actually about seven minutes away from
the kids checking. But if you come over
and have a look with lifting something
very low hate. Now, this has been
a bit deceptive. It took a bit longer
than I thought it would, although it looks
like it's steaming. I took some out and
took a bite and it's actually basically quite cold. So what you wanna do is
make sure that you're constantly stirring up,
constantly staring. Let it sit still,
let it sit str. And then when you
think it's ready, get yourself a handy-dandy
folks that you've cleaned your 14k in the kitchen.
Take little out. Yes, it's still not
quite hot enough yet, but what I'm going to do is turn it off and then
we'll turn it back on and do that
last phone or heat when the kids are just
about to be served.
8. Out Of The Oven & Serve: Okay, So another time of John and our 45-minute
timer has gone off. So we're going to
check the key is obviously protect your hands and stuff when you're cooking. I use a detail because
finally, easy to use. Now, a couple of,
couple of things. Handy dandy four,
can you get enough? Have a little plate beside you so you can
rest your things on there once they're a bit
duty is a quick little, little, little trick. We're gonna do is check
our chicken Kiev. We find the one that's the
biggest, maybe this one. And just sort of cutting to it. What are we looking for
in them and memory. You want to see if it's
pink on the inside and low? Or is it looking? I think that's still looking
at little pink to me. Yeah. So little pink. Not looking fully cooked, so I'll put it back in
for a little bit longer. So let's do that next. So we've put on at
another time of 15 minutes that's just gone off. We have reheated our side. So it's super hot. Me go and check out
our chicken key is now the first time we did. It came out a little bit pink. We don't like that. We want it to be fully
white on the inside. Just bring it in. He's the difference between a real kitchen and a
fancy pants kitchen. When you're serving it,
you're going to cut, you're going to make
sure that it's ready and cooked and say for
your family, right? So we're going to cut into this one and just make sure that we're nice and wide
on the inside. Let's have a look. How's that feel to you? Maria? Looks really good, really good. Alright, so we have
checked out chicken. We're happy with it. We're ready to go
and we're gonna go. Lovely mashed potato. Now you can put it on top
or you put it beside it. But we're going to go try to
be as fancy as we can be. Like, Why not be fancy? Yeah, What do you
can do to be fancy that, well, watch this. Watch how fancy watching. First, we'll actually
bring it over here. First, I'm going to pull out my two chopsticks to go into, go after so you know, get fancy. You don't leave those in, you don't want those in. Another spoon. Now, you pan juicers are
where all your flavor is. One we're gonna do is get a little bit of
these pan juices. That's the oil,
that's the butter, that's the gooey,
gooey, yummy, yummy. Typically in supernova,
just have it over there. That looks like a fancy meal. Chicken kebabs with
potato and Spanish match. You gotta do the little
cleaning of the plate moves. And then we're done. Do you want to cut it
up, make it messy, and we will show us
what's inside there. Let's do the sexy
cutting it open shot. Alright, Bring it in. Let's hope this. Okay, Let's see. We didn't get the melt shot. Oh, there we go. There we go. Our objection. It looks pretty
young. It doesn't, but it's definitely looks here. And let's taste. Are you going to do they are. You gotta, you gotta
break it in and tastes. Pretty good.
9. Class Project: Class Project time. I mean, with any cooking thing, it's
going to be made the thing. So we've got the defense
parrots one that looks nice. The chopped up one looks nice. Make it see how you go. Take a picture, send it in and just let us know how you went. And importantly
listener, how it tastes. Because I mean, it
doesn't look amazing, but we're going for 100% tastes. I tell you what, this tastes delicious and it will get
your family on board. The key is, is getting
people to taste it. So it might not look super sexy, but it will taste amazing. Take a picture, sent it in,
let us know how it tastes. And if there's any
questions, queries, concerns or ideas, any feedback, any things that you
had trouble with? We gave you the feedback during the class project
second, Sounds good.
10. Quick Recap: Okay, so quick recap time. What I want you to
do is make sure you've got all of
your stuff prepared. Okay. Don't stop our recipe
half-baked and then go, Oh my God, I don't
have this ingredient. Get it all prepared. Now speaking of the ingredients and the method and
all this stuff, obviously re-watch the videos
as much time as you need, but there'll be a PDF to the ingredients list to
the method, print it off. It's great. I'll also put a link to my
memories medium profile. She's got a bunch of recipes up. This one is just one of them. And at some stage
we will be putting together a recipe book. So stay tuned, tune to that when you're watching
this, it might already be out. Get that present haven't done. Be aware that We're cooking. So things will always go to plan even when shooting
this video were like, Oh, we made this mistake. We didn't have
this thing really. It doesn't matter. You're
doing in the home. And the fact is, is that when you're cooking in
a home kitchen, stuff happens halfway
through this video. A baby woke up on his crying. We had to pause it, but thankfully, the
staff was in the oven. It's all good. Stuff happens. That's okay. Our goal is to make delicious,
nutritious, tasty food. And if you follow it,
follow the key processes here, follow what we have done. It will come up nice and tasty. Now, if you look above
you or besides you, there'll be something that
says our regular view, please do so, let us
know right, review, give us some feedback and let us know what other
recipes you want. Because look, we've got
a whole bunch coming. This is going to be a new
series that I'm gonna be looking into doing
cooking recipes. So yeah, thank you
for joining us. And follow me follow me for more recipes
because like I said, a bunch of laws coming and I'm I'm very behind the camera. Thank you very much.
Thank you, guys. Yeah. Let's do it.
Zachary Phillips, Poet | Author | Mindset Coach & Mentor
