Not going out on Burns night? Then here are some recipes to make you feel just as celebratory at home made with Donald Russell Haggis.
Of course a classic haggis is a joy in itself; rich, spicy and very very filling but why not try it another way as here with chicken. Yes, chicken. Not so much a Chicken Kiev as a Chicken Speyside. Oh and we’ve also included a recipe for Traditional Scottish Stovies too
‘Speyside’ Chicken Supremes
Ingredients
- 4 Free-range Corn-fed Chicken Supremes
- 1 Haggis Pudding, 250g
- Salt and pepper
- 1 tbsp sunflower oil
For the whisky cream sauce:
- 1 bay leaf
- 200ml rich chicken stock
- 8 tbsp double cream
- 4 tsp wholegrain mustard
- 4 tbsp Scotch Whisky
- 1 pinch salt
- Generous grind of black pepper
Instructions
- Preheat oven to 180°C/Fan 160°/Gas 4
- Take Haggis Pudding out of its skin and slice into 4 quarters
- Butterfly each fillet from the side and stuff with a quarter of the haggis, folding the chicken back into its original shape
- Heat the oil in a frying pan on the hob, season each stuffed supreme and sear for 3 minutes on each side, searing the skin side first and turning gently
- Transfer the supremes to a baking tray and cook in the oven for 15-18 minutes, or until the chicken is cooked through
- In the meantime, deglaze the frying pan with the chicken stock and the bay leaf, simmering for 10 minutes, or until reduced by half
- Remove cooked supremes from oven and allow to rest somewhere warm for 5 minutes
- Remove bay leaf and stir in the rest of the sauce ingredients. Gently simmer to reduce to a creamy pouring consistency
- Serve up the stuffed supremes with the sauce, carrots and mash, and a wee dram of whisky
Traditional Scottish Stovies
- 2 large onions, sliced
- 2 tbsp beef dripping from your roast (can use lard or olive oil if you don’t have dripping)
- 1 kg potatoes, peeled and sliced thickly
- 200ml leftover gravy, meat juices or rich reduced beef stock* (ideally a combination, all supplied by your leftover roast dinner)
- 500g leftover cooked meat, cut into 2-3 cm chunks
- Salt and black pepper
- Oatcakes, pickled beetroot and milk, to serve
Instructions
- In a large, heavy bottomed pan with a lid, gently fry the onions in the fat until soft
- Layer over the raw potatoes and pour in the rich, beefy gravy-style liquid
- Add in the meat, making sure you include all the sticky, savoury scrapings from the roasting pan!
- Add enough cold water to come to a few centimetres below the level of the potatoes, and season well
- Cover and bring to the boil, then turn down to a gentle simmer
- Cook for about half an hour, stirring occasionally
- The potatoes should be starting to fall apart into mash; it’s ready when you have a really hearty and comforting mix of half mash, half soft chunks
- Check the seasoning (it needs plenty) and serve hot
- For a real taste of Aberdeenshire, serve your stovies with sliced cold pickled beetroot, warmed Scottish oatcakes and a glass of very cold milk. Delicious!