Burns Night Haggis with Chicken, Denhay Bacon and Whisky Sauce
Love it or hate it Burns night supper wouldnt be the same without Haggis. So why not celebrate the ploughmans Poet's Birthday we have prepered this easy to make recipe which helps to make Haggis more accessable to those without the stomach of a burley Scotsman.
This recipe simpply adds a variation to the tradiditional Haggis with Orkney Clapshot meal by baking the Haggis stuffed inside a free range chicken breast wrapped in bacon, leaving it moist and succulent.
At Provisio we always like to use the finest locally sourced ingredients, but when it comes to Haggis ensure you get the highest quality meat by buying from your local butcher.
Happy Burns night to all.
Ingredients
-
Haggis
-
Chicken breast
-
Denhay Bacon
-
Salt/Pepper to season
For the Whisky Sauce
-
Double cream
-
Dijon Mustard
-
Wholegrain mustard
-
Malt Whisky
-
Freshly chopped chives
-
Juice of 1/2 a lemon
Method
-
Take a boneless/skinless chicken breast (per person), place between two pieces of cling-film, and gently flatten with a rolling pin.
-
Stuff the centre with haggis, season and roll up. Secure with a cocktail stick if needed.
-
Stretch the bacon with the side of a knife along a board, and use it to securely wrap the chicken.
-
Cook in a preheated 180°C oven for 20-30 minutes and check the centre of the meat is cooked with a temperature probe. Leave to rest in a warm oven.
-
For the whisky sauce, gently heat the cream and stir in the Dijon and wholegrain mustard, adding whisky to taste. Increase the heat and simmer for 1-2 minutes. Remove from the heat and season. Stir in the finely chopped chives and lemon juice.
-
Carve the meat on the diagonal and serve with neeps and tatties.