Burns Night Chicken ‘Balmoral

'Burns Night' Chicken 'Balmoral' wrapped in Denhay Smoked Streaky Bacon, Neeps & Tatties, Peppercorn Sauce.

Serves 2 people Prep 10 minutes Cook 20 minutes

Ingredients

1 pkt Denhay Smoked Streaky Bacon
4 Chicken Breasts
McSween Haggis
20ml Brandy
100ml Beef Stock
1tbsn Black Peppercorns
150ml Double Cream
2 Shallots
Fresh thyme
1 Large Swede
500g Potatoes
150g Butter
Savoy Cabbage
100g Peas

Method

Slice into the breast to create a pocket. Place your haggis in the pocket, add some fresh thyme. Fold the fillet back to secure the haggis.

Use the back of your knife to stretch the streaky bacon, slice by slice. Then lay onto your chopping board very slightly overlapping. Season and add chopped thyme and roll in the bacon. Use cocktail sticks to hold it in place.

Finely shred your savoy cabbage and blanch in salted boiling water. Once cooked refresh in cold water, add the peas and drain. Set aside.

Put a pan on a medium heat. Add a little oil to the pan and add the breasts. Cook for 3-4 minutes and then turn making sure all the sides are nicely coloured. Then add 30g of butter to the pan, a couple of cloves of crushed garlic and some fresh thyme. Turn down the heat so the butter doesn’t burn and baste the breast until they have a nice colour. Finish in the oven at 190o/c for about 10 minutes until cooked through. Take out of the oven and allow to rest.

Peel and dice your swede and potatoes and boil in salted water in 2 pans. Once cooked, drain, allow to steam for a couple of minutes and mash together. Season and add 50g of butter.

Finely chop shallots, crush black peppercorns and add to a pan with 25g of butter. Cook until browned. Add the brandy and flame. Add the beef stock and boil until reduced by half, add the cream and season.

Reheat your cabbage, adding 25g butter to a pan and add the peas, season and put on a lid for 2 mins.

Plate and finish with the peppercorn sauce.

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Burns Night Chicken ‘Balmoral

Ingredients

Method

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