[image: Soba Noodle Soup with Chicken and Bok Choy] While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the r...
Wednesday, 10 March 2010
I love 'Come Dine With Me' My net book is beside me on the work top when I am cooking so I can watch away. It sometimes makes me cringe and also makes me laugh. Some of the recipes are very good and it's helpful seeing someone throw it together. This recipe came from a Scots contender. No surprise there. I love chicken and haggis and I thought what a great way to combine the two. It is very pretty when cooked and slices nicely if you want more delicate servings. I know it's not easy for people to get haggis. I imagine it would work nicely with sausage meat infused with some spice. I also wonder what it would be like with pate. All these are on my must try list. When I am in Scotland I buy the haggis in large sausage form and slice it for the freezer. Very convenient to use. My supply is nearly out though and as I have no visits planned to go across the water in the near future I really have to see if I can buy on line. Can't do without my haggis fix. The Flying Scotsmen are served with a whisky cream sauce. Couldn't be simpler to make and can be prepared well in advance ready to pop in the oven. It's yet again a really tasty way to use chicken breasts.
1 chicken fillet per person battened out flat between two sheets of cling film.
2 slices of streaky bacon per chicken fillet spread out flat with a knife (or you can use pancetta)
A little oil or butter
1 tablespoon of whisky (optional)
Approximately 1 tablespoon of haggis per chicken fillet
100 mls chicken stock
100 mls of double cream
2 tablespoons of whisky
cornflour to thicken if needed
Pre heat oven to 180.c/160.c Fan/Gas 4/355.F
Mix the whisky if using with the haggis in a bowl to marinate for a few minutes
Spread the haggis on each flattened out chicken breast and roll up tightly. Don't make the layer too thick or it will just squish out.
Wrap the two bacon slices round each parcel
Place on a baking sheet, drizzle with a little oil/butter and bak for approx 45 minutes.
Whisky Cream Sauce
In a small saucepan boil the stock. Add the whisky and let it bubble for a few minutes.
Add the cream and heat through
You can use a little cornflour to thicken but I found it wasn't necessary