1 medium onion, finely chopped
60 ml oil, for cooking
1 pint double cream
1 medium swede
900 g peeled potato
170 g porridge oats
4 skinless and boneless chicken breasts
1 small haggis
50 ml malt whiskey
- Dice, boil and mash the swede, and dice, boil and crush the potatoes.
- Flatten the chicken breast, so it can be stuffed with the haggis.
- Remove haggis from wrapping and cook until softened. Let cool, then stuff into the chicken breast.
- Roll up the chicken breast, with the haggis inside, and pin shut with cocktail sticks.
- Cook in a frying pan until golden on all sides. Alternatively, seal the chicken in a pan, then finish it off in the oven for 20 minutes at 190C. Then let rest.
- In the pan, add the oil and the onion and cook until soft.
- Add the whiskey and flame.
- Then pour in the porridge oats, cook for two minutes before adding the cream.
- Cook until the porridge and cream have reduced and thickened, but not too much.
- Slice the chicken into circles to show off the haggis inside, and fan on a plate, before coating with a little sauce. Serve with a spoonful of mashed swede (neeps) and crushed potatoes (champitt).
To make this recipe easier, get your butcher to flatten out the chicken breast for you.
You could roll the haggis up in the chicken like a swiss roll, for a different effect when sliced.
You could roll the chicken and haggis up tightly in cling film/food wrap, twisting the ends shut and boiling for 20 minutes, instead of frying.
Instead of using the cream, you could replace it with a nice tomato sauce, using six tomatoes which have been peeled, deseeded and puréed.
You could cut the chicken at an angle and stand it on the plate to add height instead of slicing it!