Knorr Professional chicken kyiv with chicken butter cauliflower purée and cauliflower cheese

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For the chicken garlic butter:

1. Place the softened butter, KNORR Professional Chicken Bouillon Paste, curry powder, garlic and seasoning into a blender and blitz for a minute, scrape down the sides and add in the parsley, blend quickly to mix through.
2. Place the butter into a piping bag and cut a large hole.
3. Pipe long, even lengths of the butter onto a tray lined with greaseproof paper.
4. Place in a fridge or freezer until required.

For the brine:

1. Bring 100ml of water to the boil and whisk in the KNORR Professional Chicken Paste Bouillon and salt.
2. Remove from the heat and add in the remaining water and allow to cool.
3. Add in the chicken breast, and place in the fridge for at least an hour.

For the kyiv:

1. Remove the chicken from the brine and allow to dry before placing a butchers knife at the wide end of the chicken breast and making an incision down the breast ensuring that you don’t cut through the meat. Move the tip to create a pocket for the butter.
2. Cut the butter into 10 equal pieces.
3. Place the butter into the cavity in the chicken breast.
4. Panne the chicken breasts in flour, egg then breadcrumbs.
5. Place on a tray ready for service.

For the cauliflower puree:

1. Add the butter to a pan, once foaming, add the cauliflower and sweat down just to soften. Pour in the milk and cream to cover, bring to simmer and cook out for fifteen minutes.
2. Once the cauliflower has fully cooked, transfer to a blender, reserving some of the liquor and blitz until smooth. Add some more liquor if the puree is too thick.
3. Season to taste then pass through a fine chinois and cool in a container covered with a cartouche until required.

For the Welsh rarebit:

1. Melt the butter in a pan, then add in the flour to make a roux.
2. Whisk in the milk until you have a smooth thick sauce, then whisk in the stout and allow to cook on a low heat for 5 minutes.
3. Add in the cheese, Worcestershire sauce and seasoning until smooth.
4. Remove from the heat and beat in the egg yolks, then place in a container covered with a cartouche and put in the fridge until required.
5. Place the cooled rarebit mix in a piping bag ahead of service.

To serve:

1. Deep fry the chicken kyiv’s at 170°c for 10-12 minutes.
2. Cut the cauliflower, into wedges, then pan fry until golden on all sides.
3. Remove the cauliflower from the pan then pipe on the rarebit mix.
4. Blow torch the cheese mix until golden.
5. Warm through the purée and spoon onto serving plates.
6. Add the cauliflower cheese rarebit onto the plate, along with the cooked kyiv.
7. Add a few deep fried sage leaves and serve with a little chicken jus on the side.