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Gorgeous Chicken Balmoral with Roast Potatoes
Member Name: jemma1410
Advantages: Filling and lots of flavour
Disadvantages: Takes a while to cook - about an hour
Chicken Balmoral and Roast Potatoes
This is my all time favourite chicken dish and somewhat of a speciality for myself. Its basically chicken stuffed with haggis and tastes delicious. Its relatively simple to make as well.
Ingredients (to make 2 servings):
2 Chicken breasts
1/4 - 1/2 Haggis (depends on size of chicken breasts and how much you can stuff in)
6 Rashers of bacon (optional)
1. Usually I would prepare the potatoes first. This recipe probably goes better with mash potatoes but I prefer roast potatoes. First of all I pour some oil into a flat ceramic dish (about 4/5 inches deep) and then stick it in the over at 200c to heat the oil up. While the oil is being heated I peel and cut the potatoes into smaller bits and par-boil them for roughly 5-10 mins until they go soft and floury. One way to test this is to run a fork over the outside and if it breaks away then they're ready. Then put the potatoes into the hot oil from the over and sprinkle with salt. These usually take roughly 30-45 mins depending on how crispy you like them.
2. Next step I would take the 2 chicken breasts and slice them longways down the side to create a 'flap'. I would then take the haggis and role it up into a sausage shape and stuff it into the flap. I would then cover the flap back up and secure in place with cocktail sticks. Another option would be to wrap the chicken up in bacon to secure it but I tend not too as there is so many flavours going on I think the bacon can overpower the haggis and chicken. I would then place these chicken breasts into a dish, sprinkled with oil so they don't stick and cover the dish with foil and bake in the over for about 30 mins.
3. While everthing is cooking I would boil water and steam the green beans for around 5 mins.
4. To finish off I usually just buy in peppercorn sauce as I love the Lloyd Grossman peppercorn sauce as its got amazing flavours and gives a nice spicy kick to the dish. This only required to be heated up so can be heated up on the hob for 3-5 mins. The basic ingredients to make the peppercorn sauce yourself is double cream, black and green peppercorns, Worcestershire sauce and a splash of brandy so not too difficult but I find it easier to buy the sauce in.
This creates a perfect dish and presented looks amazing with all the different colours. Its not too difficult to make only that it can be quite time consuming.
Summary: Very taste traditional Scottish food
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