The latest stories, straight to your inbox

The latest stories, straight to your inbox

Be inspired every day with Living North

Subscribe today and get every issue delivered direct to your door
Subscribe Now
Be inspired every day with Living North
Roast Corn-Fed Breast of Chicken, Haggis, Neeps, Tatties, Tarragon and Whisky Cream The Lord Crewe in Bamburgh
January 2023
Reading time 2 Minutes

The Lord Crewe in Bamburgh share their perfect Burns Night recipe

This delicious recipe is perfect for sharing with friends and family this Burns Night.
  • 8oz corn-fed, French trimmed chicken breast
  • 45g dry mashed potato
  • 80g haggis
  • 300g swede, peeled and chopped into 3cm cubes
  • 100g buttered mashed potato
  • 500ml reduced beef stock
  • 25ml Scotch whisky
  • 200ml double cream
  • 1 sprig tarragon, chopped
  • 1 egg, beaten
  • 100g Panko breadcrumbs
  • Knob of butter
  • 50g plain flour
  • 50g cooked and seasoned spinach

Firstly, mix the haggis and dry mash and roll into a ball (approximately five centimetres in diameter) before placing it in the fridge until firm. Next, cook the swede in lightly-salted water until it becomes soft and then drain. Once drained, mash the swede until smooth and set it aside for later.

Put the plain flour into a mixing bowl and season with salt and pepper. Then, add the haggis ball into the bowl and lightly coat with the seasoned flour. In a separate bowl, gently roll the haggis ball in the beaten egg, until it is evenly coated. Next, place the haggis ball in the Panko breadcrumbs until it is fully coated and place to one side.

To cook the chicken, preheat the oven to 180C. Then, using a small frying pan, add a splash of vegetable oil and place the chicken breast (skin side down) onto the pan. Cook the chicken breast for three minutes before turning it over onto a baking tray and placing it in the preheated oven for twenty minutes.

While the chicken is cooking, create the sauce by adding the whisky to the pan and gently boiling it until it has almost evaporated. Next, add the beef stock and reduce the mixture by two-thirds. Add the cream and lightly simmer the mixture before removing the pan from the heat and seasoning it to taste.

Once cooked, remove the chicken breast from the oven before allowing it to rest on a tray for five minutes. While the chicken is resting, cook the haggis ball in a deep fat fryer at approximately 170C, until it is golden brown. Heat the buttered mash and spoon it onto your plate and repeat this process with the swede (neeps) and spinach. Then, place the chicken and haggis ball on the plate, alongside the mash, neeps and spinach. Finally, add the chopped tarragon to the whisky sauce and pour it over the chicken.

The Lord Crewe, Bamburgh NE69 7BL
01668 214243

This website uses cookies to ensure you get the best experience on our website.

Please read our Cookie policy.