Morrisons - Kirkby in Ashfield and Chicken Kievs with Salad

Aubergine, white asparagus, marmande tomatoes, white aubergine, king oyster mushrooms and fresh parsley

Cooking the King Oyster mushrooms

Recently after falling out with my on-line delivery service I stumbled across a Morrison's in Kirkby-in-Ashfield which has a different way of displaying fruit and vegetables and has a much larger range. The store also has wider aisles than most Morrison's which are often quite difficult to navigate, is set out in a much more logical way and still has all the other good features of Morrison's, great offers, the best supermarket bakery and impressive fresh meat and fish counters.

Although they still offer packeted varieties they have cold displays which lay out the vegetables under a blanket of mist which keeps them cool and moist, they have everything from the bog standard to the weird and wonderful a great range of mushrooms like the king oysters in the picture, shitake, enoki, oyster, chestnut, portabello amongst other exotic ones whose names I've forgotten, freshly picked British spinach not like the kind you get in bags but like the spinach we used to grow on the allotment, bok choi, choi sum, lotus root and mooli, all colours of aubergines and courgette, round courgettes, a superb display of herbs all keeping fresh standing in water along with white and green asparagus, orange vine tomatoes, amazing marmandes that you only normally see on the continent, plum, baby plum, heritage, green, black I could go on.

I bought the above selection and Lauren cooked another of her hot salads as she likes to call them from courgettes fried with garlic, griddled slices of aubergine, sliced tomatoes, roasted asparagus, spinach leaves and an olive oil and lemon dressing, all tossed together with some cubes of fried halloumi cheese and chopped parsley.
To serve with it I made some Chicken Kievs by taking some chicken breasts and opening them out with a sharp knife so that they have a sort of pocket inside, being careful not to cut right through. Then I pounded some garlic into a paste and mixed it with chopped parsley and some light cream cheese. I spooned the cheese mixture into the pockets, secured the chicken parcels with some cocktail sticks and then dusted them in seasoned flour, coated them in some beaten egg and encrusted them with breadcrumbs made from old ciabatta, flavoured with Parmesan and parsley. Finally I fried them until the breadcrumbs were crisp and golden, then baked them at GM6/180C until they were cooked through, about 20 minutes depending on their size. Easy and delicious, they didn't look perfect like shop bought Kievs but they were soft and juicy and garlicky, crunchy and cheesy and perfect served with Lauren's salad and some potato wedges lightly coated in oil and seasoned and baked at the same temperature for 30-40 minutes.