Balmoral Chicken is easy. It’s a chicken breast stuffed with haggis (and DON’T go Aargh!), wrapped in bacon. It’s gorgeous.
Have it with the traditional neeps’n’tatties too.
You’ll need, for 4 people:
- 4 large chicken breasts
- 1 pack haggis (freshly shot when flying in a southerly direction during January)
- About four rashers of bacon per breast (4×4=16)
- Whisky (optional but very nice)
- Neeps & tatties (swede and potatoes – amount? Make more than you’d think you’d need).
- Stock cube or two
- Oven tin/ceramic oven dish
- Frying pan
- Aluminium foil
What y’do……..Neeps & tatties
- Peel enough spuds to make a good amount of mashed spud.
- Cut into small pieces and pop ’em into a saucepan with cold water and a good amount of salt.
- Cut the swede in half (it’ll be hard, but persist).
- You need to remove the outer 3mm of skin, so place it on a board and use a long but narrow-bladed knife to cut it off. That’s the skin of the swede, not your fingers or YOUR skin.
- Cut into one-inch cubes, or thereabouts. Chuck that into the cold water with the spuds.
- Bring to the boil and simmer energetically for 20 mins.
- Drain away the water (you might wish to use it in the stock cube gravy so as not to waste taste)
- Mash the neeps & tatties roughly, with butter perhaps 1/4 of a block of butter max.
What y’do….. Chicken:
- Preheat the oven to about 170C.
- Cut the chicken breasts and open it up like a book.
- Bash them with something heavy. (Clean and heavy, preferably)
- Lay a good thick slice of haggis on one ‘page’ of the chicken.
- If you have some scotch, dribble it on the haggis and just scuff the surface with a fork to let it seep in. The alcohol won’t survive, but the taste and small will.
- Close the chicken breast book.
- Lay out 4 rashers of bacon flat on the chopping board or carefully cleaned surface.
- Lay the chicken breast upon the bacon and wrap the rashers around it.
- Repeat for the other 3 and place all four in the oven tin/dish and drop a spoon of water into the tin to keep it moist.
- Cover the breast with foil and pop into the oven for about 25 mins or so.
- After the 25 mins, take out the tin, remove the foil and pop the breasts into a frying pan to brown/colour/crisp the bacon over a medium to high heat.
- Serve with the neeps & tatties and a stock cube dissolved in half a cup of boiling water (and a bit more scotch if you haven’t already drunk it all……
Of course, whilst the chicken and the veg are cooking, you have a bottle of scotch just sitting there with the top off…….