Traditional Burns night treat

A DELICIOUS Scottish supper recipe to celebrate Burns Night.

This is a fantastic winter warmer with big flavours and one of our best sellers at the Baskerville.



Ingredients

Serves four



Balmoral chicken

Four free range chicken breasts

Eight rashers of best quality smoked streaky bacon

One small haggis

Rumbledethumps

500g mashing potatoes, peeled and diced into equal size pieces

Half a swede, peeled and diced into 1cm pieces

Half a Savoy cabbage or kale, shredded

100g butter

Chopped thyme

100g mature cheddar, grated

One onion, peeled and diced

Two garlic cloves, peeled and diced

Whisky and wholegrain mustard sauce

One heaped tbsp wholegrain mustard

Worcestershire sauce

500ml double cream

50ml whisky

Salt and cracked black pepper

One bay leaf

500ml chicken stock

Two large shallots, peeled and diced

Three cloves of garlic, peeled and chopped

50g butter

To have ready

Preheated oven at 190C or gas mark 6/7

Method

Balmoral chicken

Take the chicken breasts and lay them flat on your chopping board, take a sharp knife and cut sideways into the meat, slice right through leaving 1cm or so still attached.

Open up the breast (this is called butterflied chicken) and place in finger size piece of the haggis and close it back up.

Next take two pieces of bacon and lay them flat on the board, side by side. Holding one end of the bacon, take the blade of the knife and scrape the bacon in the opposite direction to stretch the rashers.

Then place the chicken at one end and roll the bacon round it. Once complete, place the four breasts on a roasting tray, drizzle with a little oil and sprinkle with cracked black pepper and set aside.

Rumbledethumps

Place your swede, potatoes and garlic in a large pan, cover with salted water and boil until tender, drain well and return to the pan.

Next take a large frying pan and add the butter, onions, cabbage and thyme. Gently sweat till softened and then add in with the potato mix.

Mash the mix together and check the seasoning. Then transfer to a oven proof dish and top with the grated cheddar.

Now place the chicken in the top of your preheated oven and the rumbledethumps on the shelf below, bake for 20 to 25 minutes.

Leaving just enough time to make your sauce.

Whisky and mustard sauce

In a hot pan sweat off the shallots and garlic, add the whisky and burn off the alcohol (just watch those eyebrows!), add the mustard, cream, Worcestershire sauce, pepper, bay leaf and chicken stock.

Now reduce until it is at gravy consistency, check the seasoning and it is ready.

Your Balmoral chicken and rumbledethumps should be ready with the bacon crispy and golden and the haggis piping hot in the centre.