Hot Cross Buns
These delicately spiced, fruity Easter treats are a sign that spring is in the air. Enjoy this delightful British classic on a nice family picnic or mild spring evening.
Balmoral Chicken
Balmoral Chicken
A local dish featuring chicken breast stuffed with haggis, wrapped in bacon and served with a whisky or peppercorn sauce.
Preparation Time 15 minutes
Cooking Time 30 minutes
Total Time 45 minutes
Ingredients
Chicken Breasts x 4
Steaky Bacon x 8 Slices
Stahly Scotch Haggis x 1 tin
Chicken Stock x 250ml
Whisky x 2 tbsp
Double Cream x 100ml
Dijon Mustard x 1 tbsp
Butter x 20g
Method
For Chicken
Pre-heat the oven to 200 °C (400 °F and Gas6).
Use a knife to cut a slit along the side of each chicken breast to make a pocket.
Spoon haggis into the chicken breasts.
Wrap the chicken with 2 slices of bacon.
Cover in foil and bake in the oven for 25-30 minutes until the chicken is cooked through.
For Whisky Sauce
Mix chicken stock and whisky in a pan, bringing to the boil and reducing the volume by half.
Add the mustard and cream, continue to stir and finally add butter.
Serve with vegetables and pour whisky sauce over top.
Other Recipes
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This traditional steamed Scottish Pudding is made with juicy fruits and comforting spices. Celebrating Burns Night with a wee dram or custard is a perfect dessert.
Sticky Toffee Pudding
This warming and sumptuous Sticky Toffee pudding is the perfect comfort food for these colder months.