I blame Lorraine Kelly. I wasn’t planning to do anything for Burns Night. I have a big report to type up for my husband and promised him I’d crack on with it today. Then Lorraine scuppers my plans by inviting Richard Phillips to show me his cock-a-leekie this morning. Well, what’s a girl to do after being encouraged in such a manner. As usual I didn’t have all the ingredients; most importantly the cock bit was missing, aka chicken thighs.
A quick dash to Tesco and I returned with required ingredients (including the leekie as I didn’t have that either). I settled down to work and then thought, wouldn’t it be a nice surprise for my Scottish hubby if I were to go the whole hog and have some haggis too? Throughout the year we often have chicken stuffed with haggis. This seems to be called either Jacobean Chicken or Balmoral Chicken and, to be honest, is Dougie’s own signature dish so I don’t know why I’m attempting it….but I did have the chicken.
I didn’t, however, have the haggis. I rang our butcher and asked if they had any. I was told yes they had some in the freezer. I asked them to get one out of the freezer to give me a head start and I’d come and get it. You’d have thought they would have defrosted a few for Burns Night but, hey, this is Lincolnshire so maybe they haven’t much call for it.
As I still have a whole pile of work to do (writing this post is just another example of procrastination) I’m giving the traditional pudding a miss. It really should be Cranachan, a mixture of cream, oats and raspberries, but I have a couple of Gu puds in the fridge and some Ben and Jerry’s ice cream in the freezer for Rory. In case The Bard is turning in his grave, I’ll appease him with a couple of Whisky Macs (whisky and green ginger wine) before bedtime.
Here’s my recipe for haggis-stuffed chicken if you fancy giving it a try
Haggis-stuffed Chicken
Serves: 6
1 small onion
1 tbsp whisky
1 x 454g haggis, crumbled
6 skinless chicken breasts
6 rashers streaky bacon (I tend to use more)
Pre-heat oven to 200 degrees/gas mark 6
Heat 1 tbsp olive oil in pan, cook onion 5 mins
Pour in whisky, leave to cool for 10 mins
Stir in haggis
Make a pocket in the chicken, stuff with haggis and fold back together
Stretch bacon and wrap one piece round centre of each chicken breast (or use more strips to cover whole breast)
Seal chicken in frying pan in batches
Transfer to baking tray and cook for 20-25 minutes
Serve with mash or traditional clapshot (potatoes and turnip/swede) and gravy.
PS – One of the comments below mentioned this little Scottish greeting which she wasn’t sure was real. Here’s the Robert Burns poem, Cock Up Your Beaver!
When first my brave Johnie lad came to this town,
He had a blue bonnet that wanted the crown
But now he has gotten a hat and a feather,
Hey, brave Johnie lad, cock up your beaver!
Cock up your beaver, and cock it fu’ sprush
We’ll over the border and gie them a brush;
There’s somebody there we’ll teach better behaviour
Hey, brave Johnie lad, cock up your beaver.
Sounds nice, I love haggis. Sadly I doubt I'll be able to pick one up around here though.
Very Bored – if I can only find frozen ones here then you haven't got a cat in hell's chance in your neck of the woods.
I do know Sainsbury's do a good haggis, even in our local branch, but I didn't want to drive miles to pick up a fresh one.
Not sure about Richard Phillips but Lorriane Kelly can distract me with a little bit of cock-a-leekie anytime.
Steve – ah she's a game girl, is our Lorraine. My mornings wouldn't be the same without her. Apparently she likes HP sauce on her haggis: Rabbie would be horrified.
Have a great one! The Bard would be proud of you.
Morrisons have fresh haggis… and vegetarian haggis. How does that work? And as Rabbie once said (according to my Scottish friend Mairi) a cock up your beaver. She tells me it's an old Scottish greeting but I'm not sure she isn't having me on! Enjoy your meal.
MOB – I'm glad he would approve!
Wylye Girl – I've had a fab Veggie haggis from Sainsbury's before: it was very tasty though only the breadcrumbs match the normal ingredients!
Your friend is telling the truth – I've added the ditty to the blog post!
Sounds like a fab burns night supper….I've never had haggis but I do like the sound of the crannach…have a great time.
Well now someone finally tells me there's an exclamation mark instead of a question mark after the Scottish expression "A cock up your beaver!". If I'd known that earlier I would certainly have used a different inflexion to my speech when I greeted the girls in that Glaswegian nightclub.
I can't believe I've missed that greeting – all those years. And with MY family too. Not Scottish – just rude. How fabulous. I'm sticking on my Facebook right now. And it's my 23 year old nephew's birthday too – what better way to wish him many happys.
Libby – I made the pudding once before but the oats were a bit, well, oaty and hard. Must have done something wrong.
Troy – did you receive a Glasgow kiss for your efforts?
Madame SG – hope your nephew appreciates it. Can I be your facebook friend? Sounds as if it could be good to see your status today. (I'm Trish Burgess, btw!)
Sounds tasty! I've had haggis just once I think, in a pub in Glasgow on my honeymoon. It was fab, I think we'd found a foodie pub quite by accident.
No chance of finding it in France though despite the fact they love searching out the most unappealing bits of an animal to render unto the oven…
Sarah – I'm sure the French have their own version of offal in a bag?
The meal was very tasty last night: loved the cock-a-leekie recipe from the telly show too.
Ooh – how exciting – I've never looked for anyone before! Gonna give it a go! Be prepared for another pseudonym. And another wig. I'm wanted in many states you know. Although not much wanted round here….