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march 19, 2017 Standard IT'S NOT WORDPRESS.... SO THERE'S NO Comments SECTION

Scotland is known for a lot of things: beautiful landscapes, world-reknown whiskey and that movie where they do a bunch of heroin.  Oh right, and painting your face blue, that's a thing too.  On my trip to reconnect with my ancestral roots last year I discovered a mouth watering dish.  Don't shy away from it just because it includes haggis, put on your big-boy kilt and give it a shot.

Ingredients:
  • 4 Chicken Breasts
  • 1/2lb Thick-Cut Bacon
  • 200g Haggis
  • Scottish Whiskey
  • That oven-proof chord stuff

It's very simple to make, just follow these instructions and even the most weather-beaten Aberdonian fisherman will be asking you for a second plate.

  1. Take out your best snifter and pour yourself a heafty glass of whiskey. I prefer Oban but drink whatever reminds you of dewey mornings overlooking barley fields.
  2. Butterfly your chicken breasts or whatever that's called.  Essentially just cut it down the middle so that you can open it up like a Subway Sandwiches bun.
  3. Repeat step 1
  4. Take your pre-cooked haggis (I prefer The Healthy Butcher's haggis) and form it into a thin sausage-like shape. Fold the butterflyed chicken breast over the haggis so that amazing spiced sheep's pluck is sealed in there.
  5. Repeat step 1
  6. Wrap the chicken breast in bacon and tie it up with butcher's chord.
  7. Pop it in the oven at 400°F for 25-30 minutes. 
  8. Plate it with mashed potatoes, green beans and another glass of whiskey.  Once you've eaten you may notice that you've grown some hair on your chest, this is normal.