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Paula's "Burns Night" Supper
Paula's "Burns Night" Supper
Haggis stuffed chicken thighs
6 chicken thighs, skin on, bone removed
75g crumbled haggis
75g sausage meat
25g breadcrumbs
1 onion, finely chopped
Mix the haggis, sausage, crumbs and onion well.
Place chicken on a board, skin side down and divide the stuffing among the thighs. Roll up the thighs to enclose the stuffing.
Take a square of foil, place chicken on top, wrap up into a parcel and twist the ends. Repeat with remaining chicken and place in a roasting tray. Add 100ml of water and bake for 30 minutes at 180oc or until an internal temperature of 75oc is reached. Allow to rest for 10 minutes in the foil.
Whiskey sauce
2 shallots, finely chopped
35g butter
50ml Scotch
200ml chicken stock
Cook the shallots in 15g of the butter until soft and golden. Add the stock and boil to reduce by half. Remove chicken from foil and strain any juices into the pan. Boil until sauce is spoon coating consistency. Lower heat and whisk in remaining butter, check seasoning.
Brown butter mashed turnip
1 medium turnip, peeled and cut into 1cm dice
50g butter
Salt and pepper to taste
Boil the turnip in salted water until soft. Drain well, return to pan and dry out before mashing.
Heat the butter in a separate pan and cook until foaming and then nutty.
Add to the turnips and mix well. Check seasoning for salt and add lots of freshly ground black pepper.
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By BBC Radio Ulster
4.4
4747 ratings
Paula's "Burns Night" Supper
Haggis stuffed chicken thighs
6 chicken thighs, skin on, bone removed
75g crumbled haggis
75g sausage meat
25g breadcrumbs
1 onion, finely chopped
Mix the haggis, sausage, crumbs and onion well.
Place chicken on a board, skin side down and divide the stuffing among the thighs. Roll up the thighs to enclose the stuffing.
Take a square of foil, place chicken on top, wrap up into a parcel and twist the ends. Repeat with remaining chicken and place in a roasting tray. Add 100ml of water and bake for 30 minutes at 180oc or until an internal temperature of 75oc is reached. Allow to rest for 10 minutes in the foil.
Whiskey sauce
2 shallots, finely chopped
35g butter
50ml Scotch
200ml chicken stock
Cook the shallots in 15g of the butter until soft and golden. Add the stock and boil to reduce by half. Remove chicken from foil and strain any juices into the pan. Boil until sauce is spoon coating consistency. Lower heat and whisk in remaining butter, check seasoning.
Brown butter mashed turnip
1 medium turnip, peeled and cut into 1cm dice
50g butter
Salt and pepper to taste
Boil the turnip in salted water until soft. Drain well, return to pan and dry out before mashing.
Heat the butter in a separate pan and cook until foaming and then nutty.
Add to the turnips and mix well. Check seasoning for salt and add lots of freshly ground black pepper.
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