Balmoral Bites For Burns Night

• Meat

  • 1 Chicken breast, fillet
  • 3 Rashers of streaky bacon

• Produce

  • 1/2 tsp Sage, dried

• Canned Goods

  • 200 ml Chicken stock

• Condiments

  • 1 tsp Mustard

• Baking & Spices

  • 1 Black pepper, freshly ground

• Dairy

  • 1 tsp Butter

• Frozen

  • 200 g Haggis, cooked

• Beer, Wine & Liquor

  • 2 tbsp Scotch whisky

• Other

  • 100ml/3½fl oz double (heavy cream

Found on larderlove.com

Description

Ingredients

• 1 chicken breast fillet
• 3 rashers of streaky bacon
• 200g/7oz cooked haggis
• freshly ground black pepper
• ½ tsp dried sage
• For the Whisky Dipping Sauce
• 200ml/7fl oz chicken stock
• 2 tbsp Scotch whisky
• 100ml/3½fl oz double (heavy) cream
• 1 tsp mustard
• 1 tsp butter

Directions

• Preheat oven to 190C/375F/Gas 5.
• Slice chicken fillet horizontally into 3 parts.
• Lay slices on cling film and cover with another layer and using a rolling pin hammer to flatten the slices as thin as possible without tearing the meat, you want strips about 3cm x 12 cm.
• Flatten and stretch the bacon slices in the same way and cut to similar length.
• Take teaspoons of the cooked haggis and roll into small sausage shapes.
• Wrap each haggis sausage in the chicken and then in the bacon.
• Pierce the bundles with a small skewer to secure and sprinkle with pepper and dried sage.
• Seal all the Balmoral Bites in a foil package and bake in the oven for approximately 20 minutes, opening the foil for the last 5 minutes to allow them to brown a little.
• Making the Whisky Dipping Sauce
• Gently heat the chicken stock in a small pan along with the whisky, bring to the boil and bubble till reduced by a third.
• Add cream and mustard and stir well.
• Add butter and continue stirring for 5 minutes, add seasoning to taste.