Corn Fed Chicken with Haggis, Bashed Neeps and Champit Tatties
INGREDIENTS
4 x 175gms (6.2oz) corn fed Chicken supremes
300gms (10.6oz) Stahly’s Haggis
200gms (7.1oz) turnip puree
200gms potato puree
200gms parsnip puree
8 baby carrots (blanched)
8 asparagus spears (blanched)
4 sprigs of thyme
20gms (0.7oz) butter
Malt whisky jus:
60gms (2.1oz) butter
50gms (1.8oz) chopped vegetables
60ml (2.2fl.oz) malt whisky
1ltr (36.4fl.oz) brown stock
METHOD
STUFF CHICKEN SUPREMES WITH HAGGIS, SEASON AND ROLL IN TIN FOIL INTO SAUSAGE SHAPED CYLINDERS, COOK IN HOT OVEN 200ºC (390ºF) FOR 14-16 MINUTES, LEAVE TO REST, THEN SLICE IN EVEN SLICES.
PUT THE WARM SEASONED POTATO AND TURNIP PUREE INTO TWO SEPARATE PIPING BAGS, CUT OFF ENDS AND THEN CAREFULLY PUT THE TWO PIPING BAGS INTO ONE MORE, THIS WILL LET YOU PIPE THE TWO PUREES AT THE SAME TIME GIVING GOOD VISUAL IMPACT.
WARM THE BABY CARROTS AND ASPARAGUS IN BOILING SALTED WATER, THEN TOSS IN BUTTER AND WARM PARSNIP PUREE AND QUENELLE WITH TWO LARGE DESSERT SPOONS. WARM MALT WHISKY JUS AND ASSEMBLE DISH AS PER PHOTOGRAPH.
FOR THE MALT WHISKY JUS, MELT 30G (1.1OZ) OF BUTTER IN A THICK BOTTOMED PAN, THEN ADD THE CHOPPED VEGETABLES AND COOK GENTLY FOR 2-3 MINUTES. NEXT, ADD MALT WHISKY AND FLAMBÉ. ADD BROWN STOCK AND REDUCE BY TWO THIRDS. FINALLY REMOVE FROM THE HEAT, SEASON AND WHISK IN THE REMAINING BUTTER AND KEEP WARM WITHOUT BOILING.
SERVES 4.