Distributors
01786 455 200
info@falconfoodservice.com
Serves 2 - 4 people
Ingredients
2 x Free range Chicken breasts – off the bone and skin off 60g Haggis 30g Pig’s caul / crépinette – washed, soaked and dried 1 x cup Spinach – wash and dried 1 x Onion – diced 1 x Garlic – crushed 2 x Bay leaves 1 x Rosemary ½ cup White beans – soaked overnight 20g Green beans / broad beans 30g Celeriac – diced 20g Carrot – diced 2 x Mushrooms – diced 2 x pc Smoked streaky bacon – sliced into lardons 500ml Chicken stock 1 x Shallot – finely diced 1 x tabs Butter 1 x tabs Malt Whisky 1 x tsp Wholegrain Mustard 150ml Double Cream 2 x tabs Chives – finely sliced 2 x tabs Madeira 1 x tabs Red Wine 100g Mashed Potato 5g Chives finely sliced
Method
Tips –
Serve and enjoy!
View and download all of our literature, including product manuals, specification sheets, user manuals, installation guides, price lists and policy documents.
View All
Here's where you'll find all of chef Shaune's useful tips in the kitchen, including culinary, cleaning and maintenance advice, as well as recipes and cooking guides.
More Info
The home of all our videos - from the latest case studies and product promos to how to videos on how to operate and clean your Falcon equipment.
Keep up-to-date with all that's new at Falcon - new products and innovations, new people, investments in our factory, case studies and more.
Spare Parts
Policy Documents
FAQs
See Us Here
Falcon equipment is the cornerstone of kitchens around the UK and beyond - here's some examples of recent Falcon installations.