Crunchy Kyiv Balls When a friend calls you at the last minute to ask if you can cater for her daughter’s 18th birthday, you say yes. Not because it's easy, but because it's an honour.
There’s something special about being trusted to feed people, especially on the days that matter most. This particular celebration was hosted at Perfectionate Aesthetic Spa, a familiar space where I also hold my Table Talks, a place that’s as much about healing and connection as it is about beauty. The birthday girl had chosen a spa day with her closest friends. My role? To bring the food and pull out all the stops. The warmth and the memory-making. With limited time, I went ahead and gathered some intel. I asked about allergies, preferences, and personalities. These answers act as a guide; this information eventually shaped a menu that was playful but elegant, curated with teenage girls in mind, and made to suit the calm, pampering atmosphere of the spa.
The Menu: 18th Birthday Luncheon Starters • Individual Charcuterie Boats (NO NUTS) • Crunchy Garlic Chicken Kyiv Balls • Chicken Nuggets & Fries with Sweet Chilli Dip
Mains • Sundried Chicken Pasta • Mediterranean Couscous Salad • Cereal Honey Chicken with Bao Rolls
Desserts • Brownies & Vanilla Ice Cream • Blueberry Loaf with Ice Cream • No-Bake Cheesecake
These were the options put forward; the girls couldn’t decide on one starter, so we did both. Why not? It was a celebration after all. The Cereal Honey Chicken with Bao Rolls were unanimously a crowd favourite: sweet, savoury, fluffy 2i Nutriday Bao, with multi-textured layers formed by the chicken and crispy fresh slaw, this kind of dish feels indulgent without being heavy. For dessert, we went with a classic Brownies and Vanilla Ice Cream, soft, gooey, and comforting. Surprisingly, the Garlic Chicken Kyiv Balls stole the show. A bold first-time dish for me. Having never heard of them, tasted or seen them, the evening before the big day, I made a batch so my taste testers could give me feedback. I value all 3 of their opinions; they are honest and never tell me what they think I might want to hear. Once I got approval, I felt confident in plating them for the birthday. The not-so-usual name of the dish had me looking up a little more about the dish. While the spa team worked their magic, I quietly moved in and out of the rooms, serving beautiful nibbles between treatments. As each plate came in, I would explain what it was, what inspired it and thereafter answer any curious questions the girls had. The menu was designed not just to eat, but to create deeper connections through food. What many people don’t see and what I’m learning to respect more when I take on a private cooking or catering engagement is how much time goes into designing a menu. I love being creative then then there is sourcing ingredients and substitutes, then trying out new recipes, because it's about packaging and plating it just right. There’s cost, there’s time, there’s pressure. But when I see guests smile, ask questions, or go for seconds, it’s all worth it. Cooking for people is personal. Cooking for their milestones? That’s sacred. I don’t take it lightly. Being part of someone’s special memory, whether it's a wedding, a birthday, or an intimate spa day is a privilege I carry with pride. I may just come with the food, but I leave with stories, lessons, and the quiet joy of knowing I helped make the day feel just a little more magical. For bookings, private events, boardroom meals, or custom menus: +267 77 105 387
INGREDIENTS 1 cup Cheddar cheese, finely grated 3 garlic cloves, crushed 2 tbs parsley, finely chopped 500g chicken mince 2 cups breadcrumbs 1/2 cup plain flour 2 eggs 3 cups oil *for frying 1 handful continental parsley *to serve *extra 1 pinch salt and pepper *to taste
INSTRUCTIONS
Use your fingertips to gently combine the cheese, garlic and parsley in a bowl. Place the chicken mince and 1/2 cup breadcrumbs in a separate bowl and season well. Use your hands to mix until well combined. Shape level tablespoons of mince mixture into balls. Take a ball and make a deep indentation in the centre, flattening slightly. Place a good pinch (about a firmly-packed teaspoon) of the cheese mixture into the centre, then fold the chicken around to enclose. Reshape into a ball. Repeat with the remaining chicken and cheese filling Place the flour in a shallow bowl. Lightly whisk the eggs in another shallow bowl and place the remaining 1 1/2 cups of breadcrumbs in another bowl. Coat all the balls in flour, shaking off excess. Use one hand to dip and coat a ball in egg, then the other hand to roll and coat in breadcrumbs. Place onto a tray. Repeat with the remaining egg and breadcrumbs to coat the remaining balls. Pour enough oil to come one-third of the way up the side of a large saucepan. Heat over medium heat. Cook the balls in batches, turning often, for 5 minutes or until crisp and golden. Place on a plate lined with paper towel to drain.
