Balmoral Chicken With Clapshot And Creamy Whisky Sauce Recipe 45 Food

BALMORAL CHICKEN RECIPE: CHICKEN STUFFED WITH HAGGIS

Steps:

• Turn the oven on to 200C (400F)
• Cook the haggis as directed on the packaging. You'll find that most haggis comes in a log form. It can be baked in the oven in its casing, or opened and sliced to cook in the microwave. We find it easiest to buy a small haggis and then open it and cook how much we needed in the microwave, leaving the rest for another meal or freezing it. Set it aside to cool.
• Take the chicken breasts and make a slit in the side at the largest point to form a pocket. About 1-1.5cm should remain unsliced on the opposite side.
• Take the cooked haggis and stuff into each chicken breast. You don't want them to be too full, as the chicken should basically seal back around the haggis to form a circle of chicken with the haggis at the centre.
• Lay the bacon out and then place the chicken breast on one end, rolling it to cover the centre and seal the slit. Ideally, the ends of the bacon will be on the underside of the chicken. If you really need to you can secure it with a toothpick but it should stick fairly well to the chicken itself.
• Fry the wrapped chicken breasts so that the bacon browns a little and starts to crisp.
• Put them into a pan or on a baking tray and bake in the oven for around 30-40 minutes depending on the size of the chicken breasts. The juices should run clear when you insert a sharp knife.
• Meanwhile, cook any accompanying vegetables and the whisky sauce (check out our recipe here).
• To serve, slice the chicken breast in half so you can see the haggis inside, place on the plate with the vegetables and liberally pour over whisky sauce!

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE RECIPE - (4/5)

Steps:

• For the Chicken: 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. For the Clapshot: 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. For the Sauce: 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.

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.