Episode 10 : Riesling Harvest
Bob is passionate about wine. But what happens when he is put to the test assisting in the harvest of 11 acres of precious grapes for the maker of some of Germany's finest Rieslings? Bob's challenge is to survive a week as a grape picker at S.A. Pruem winery, where he's put to work on the famous "Wehlener Sonnenuhr" vineyard, a slope of such dizzying steepness that it's a challenge just to stay upright. Intense periods of backbreaking work will test Bob's patience and skill, as well as his body. He'll have to learn fast if he's to keep pace and win the respect of his fellow pickers. Bob's reward? Delicious insights into the intimidating world of wine and the chance to savor a fine Riesling at the end of harvest celebrations.
Recipe:
Chicken Kiev with Bacon and Asparagus
(serves 4)
- Ingredients:
- 8 strips of bacon
- 12 asparagus tips (top 2 inches only)
- 4 large skinless, boneless chicken breasts, tendons removed
- 2 eggs
- 2 cups of bread crumbs (coarse if possible)
- 1 cup flour
- 4 tablespoons butter
- salt and pepper
Method:
In a frying pan, cook bacon until almost crispy.
Steam asparagus tips for three minutes.
Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, one at a time, between 2 sheets of wax paper or plastic wrap, and pound to ¼” thickness.
Pre-heat oven to 350°F.
In three separate bowls place: (bowl #1) flour, (bowl #2) eggs (beaten) and (bowl #3) bread crumbs. Line the three bowls in a row.
Complete the following procedure for each portion:
Take one flattened chicken breast, season with salt and pepper. Lay two strips of bacon side by side, on the top side of the chicken breast. Place three asparagus tips crosswise at one end and top with 1 tablespoon butter.
Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom and bake for approximately 18 minutes, or until cooked throughout. Towards the end, baste with pan drippings.