Last year, we had my mum and stepdad for Burns supper and instead of the traditional haggis, neeps, and tatties for our main course, I did it slightly differently. We enjoyed haggis, carrot and swede mash and tatties for our main course, along with a whisky sauce. I wouldn’t normally make a whisky sauce but decided I’d give it a try as we were having guests. Both David and my stepdad are whisky lovers…my mum and I definitely aren’t, but we were willing to give it a try – we weren’t disappointed!
Some of the haggis and whisky sauce was leftover and as we had chicken breasts and bacon in the fridge, I decided to make chicken balmoral. It was a Simon Howie haggis that I’d bought from the supermarket, so I checked to see if there were recipes on his website…and there was. Chicken balmoral can be served with either a peppercorn sauce or whisky sauce. This was a great way to use up these leftovers and have another delicious meal to enjoy.
Tip
- If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls …these are good!!
Other Recipes
You might also like to try:
- whisky sauce
- mashed potatoes
- chicken and turkey dishes
- haggis balls with whisky sauce
- haggis, neeps and tatties
Recent New Recipes
Ingredients
- 4 chicken breasts, boneless and skinless
- 130g haggis, sliced or broken into small chunks
- 8 rashers of back bacon or 12 rashers of steaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce
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Instructions
- Preheat oven to 180C.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
- Serve with the whisky sauce and a selection of vegetables and/or mashed potatoes.
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Chicken Balmoral with Whisky Sauce
Ingredients
- 4 chicken breasts boneless and skinless
- 130g haggis sliced or broken into small chunks
- 8 rashers of back bacon or 12 rashers of steaky bacon
- 2 tbsp olive oil
- 20g butter
- whisky sauce
Instructions
- Preheat oven to 180C.
- Slice down the side of each chicken breast, making a pocket.
- Place the haggis chunks into the pocket of each chicken breast.
- Wrap each breast in bacon and secure with a toothpick if necessary.
- Heat the oil and butter in a non-stick frying pan over a medium to high heat. Sear the bacon wrapped around the chicken breasts for 2 minutes on each side.
- Place the bacon-wrapped chicken breasts on a baking tray and transfer to the oven for 35 to 40 minutes or until cooked through & piping hot.
- Serve with the whisky sauce and a selection of vegetables and/or mashed potatoes.
Notes
- If you’ve still got haggis left after enjoying your Burns supper and having chicken balmoral, how about making some haggis balls…these are good!!
FAQ's about Haggis
Haggis is a savoury pudding traditionally made from sheep's offal (heart, liver and lungs), minced with oatmeal, onions, suet, seasonings and spices and boiled while encased in the sheep's stomach. However, artificial casing is now often used instead.
Normally sheep offal is used to make haggis, however, there are many variations using pork, lamb and beef offal. You can now buy gluten free, vegetarian and vegan haggis.
In 1801, five years after the death of Robert Burns, some of his friends got together to celebrate his life on his birthday and decided that the meal should be haggis, in honour of one of his most famous poems "Address to a Haggis".
Since 1971, Scottish haggis cannot be exported to the US due to a ban on food containing animal lungs. You can buy haggis in the US but it will have been made in the US and will not contain animal lungs.
In Scotland tourists are told that a haggis is a real animal...that it has two short legs on one side and two longer legs on the other to make it easier to run around the hills!!
Margaret Nicoll
Made whisky sauce tonight with my haggis neeps and tatties was delicious.Will make it again.
Thank you David and Deborah x
David
Excellent...and good to know it turns out well without using a Thermomix too! x