WITH BURN'S NIGHT fast approaching, I thought I'd share a dish I knocked up on Hogmanay -chicken Braemar! It looks a bit cheffy but is actually pretty straightforward to make at home; it definitely brings the wow factor if you're having guests around. I used black pudding here, but haggis can easily be substituted to make chicken Balmoral instead. The great thing about this dish is it isn't just for Burns night!
Ingredients (Serves 2):
2x free-range chicken breasts
2x Stornoway black pudding discs (or Haggis), grated
12x rashers streaky bacon
1x small turnip, peeled and diced
2x medium potatoes, peeled and diced
2x carrots, peeled and diced
50mls double cream (for mash)
75mls whisky
150mls double cream
1x shallot, finely diced
Few sprigs, thyme
Salt
Pepper
25g butter
Oil
You will need: cling film, potato masher.
Method:
1) First prepare the chicken by butterflying it. Using a sharp knife, slice from the top of the fat end through the centre of the breast straight to the end being careful not to cut right through the centre - the aim is to open the breast up so its double the width and even thickness (watch this if unsure how to butterfly www.youtube.com/watch?v=IAbFlWQnlD4&t=27s, Place between a sheet of greaseproof paper and flatten with a rolling pin.
2) Cut out a piece of cling film (you'll need to do this twice, once for each breast) around the size of a dish towel and lay it on a surface. Start placing the bacon just left of centre, top to bottom, overlapping each rasher. Make sure to leave a good couple of inches on each side.
3) Place the breast on the bacon. In the centre of the breast fill it with an even layer of black pudding and fold over one half of the breast to seal it.
4) Lift up the cling film on the open side of the breast and firmly start to roll the cling film up to form an even round barrel shape, tucking it under each movement. When fully rolled, twist the sides of the cling film to tighten. Tie and leave in the fridge for at least half an hour or overnight ideally.
5) Put the turnip in some salted water and bring to the boil. Cook for 10 mins then add the carrot and potato. Simmer for around 20 mins until tender. Drain and allow to cool for 10 mins. Add knob of butter, season and mash. This can be done in advance and reheated.
6) Pre-heat oven to 180C and take chicken out of the fridge. In a frying pan add oil. Remove chicken from cling film and fry on each side 3-4 mins until coloured all over. Add butter then baste before placing in the oven for 10-12 mins adding the thyme last minute. Place a skewer into the centre for 10 secs then carefully place it on your top lip. If warm it's cooked, if not, place back in oven for 2-3 mins. Rest for 5 mins.
7) While the chicken is in the oven, make the sauce. Sweat off the shallot for 5-6 mins then add the whisky. Cook for 1 min then add the cream and season then bring to the boil. Lower heat and cook for 4-5 mins. Strain through a sieve to remove shallots. This can also be made in advance and reheated in the microwave or in a pot.
8) While the chicken rests, reheat the root veg mash, checking the seasoning. Slice the chicken into one-inch discs. Plate the mash and the chicken then dress with sauce.
Don't forget to pair it with a wee dram (or two!), Slainte!
Any questions get in touch on the socials - happy cooking!
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