Chef's Recipes

Burns’ Night Supper

Free Range Chicken Tempura, Crispy Haggis Truffles, Neeps, Potato, Spinach, Two Malt Whisky Sauces

Serves 2

Ingredients

1 x Chicken Breast large free range 
1 x Egg large free range
50g Flour
25g Corn Flour
2.5g Baking Powder
50g Panko Breadcrumbs
150g Haggis
75g Neeps
100g Maris Piper Potatoes
75g New Potatoes
50g Spinach
50ml Glengoyne 12 Y/O Highland Single Malt Whisky
1 x Shallot
1 tsp Wholegrain Mustard
100ml Double Cream
125ml Veal Jus
5g Salt
3g White Pepper
30g Butter
80g Extra Virgin Olive Oil

Method 

Truffles

• Bring haggis to room temperature and roll into 8 x 7g balls.
• Coat with flour, then egg wash and final stage the panko breadcrumbs

Tempura

• Portion chicken into 8 x escalopes 
• Combine flour, corn flour, baking powder and add water to achieve batter consistency when whisking
• Carefully dip chicken escalopes in batter and deep fry for 7 minutes at 170°C

Neeps

• Portion neeps
• Cover in salted boiling water until just starting to become soft, season

Mash

• Wash, peel and cut potato, then boil until soft in seasoned water
• Drain when soft, then press through sieve or mash
• Add 30ml heated cream, then add butter and seasoning to taste

“Fondant” potatoes

• Boil new potatoes until just soft. 
• Peel and portion, then cook in a little oil and knob of butter until golden brown

Sauce 1

• Dice shallot and shallow fry till soft, add whisky and mustard.
• Reduce, then add 70 ml of cream and just bring to the boil.
• Set aside

Sauce 2

• Reduce whisky with shallots and add jus, bring to boil.
• Check seasoning and serve.

Plate up and enjoy!