Heather Reid cooks chicken stuffed with haggis, clapshot and whisky sauce.
BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE
Serves two
Balmoral Chicken - Ingredients:
2 large skinless chicken breasts (pref. organic)
85g (approx) haggis
6 rashers back bacon, smoked or unsmoked
10g melted butter
salt & pepper
Method:
Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap the chicken breasts in bacon, covering as much of the chicken as possible. Brush with melted butter and season.
Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy.
Clapshot - Ingredients:
250g potatoes, preferably a dry and floury variety e.g. Kerrs Pink
250g turnip, peeled and diced
50g butter
1 tablespoon of fresh chives, finely chopped
salt & pepper
Method:
Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked. Drain, and return to the pan. Mash them together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives.
Whisky Sauce - Ingredients:
250ml chicken stock
2tbsp of whisky
100ml double cream
1 tablespoon Dijon mustard
20g butter
Method:
Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.
Last updated: 13 October 2009, 17:48
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