Meat & poultry recipes

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Chicken Bonnie Prince Charlie
 (sent in by Kevin Jameson, Glasgow)

Ingrediants:
4 skinned & boned chicken breasts, 2 or 3 tablespoons of Drambuie whisky, 8 tablespoons (4 fluid ounces or 125ml or US half cup) chicken stock, 8 fluid ounces (250ml or one US cup) double cream (whipping cream), 3 ounces (125g) butter, 1 ounce (25 g) flaked almonds, 4 apples, a little flour, salt and pepper.

Method:
Flour and season the chicken breasts and fry in hot butter in both sides. When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes. While the chicken is cooking, peel and core the apples. Cut them into thick slices and cook gently in butter until fairly soft - do not stir to avoid mashing. Remove the chicken to a serving dish, when ready, and keep warm in the oven. Make the sauce by adding more Drambuie, if required, to the stock left in the pan and gently stir in the cream. Heat but do not boil. Add the roasted flaked almonds. Cover the chicken with this sauce and garnish with the sliced apple.

Steak Balmoral
 (sent in by Helen Livingstone, Dundee)

Ingrediants:
4 steaks, 4 tablespoons Scotch whisky, half pint double cream, quarter pint beef stock, 4 oz sliced mushrooms, 1 teaspoon coarse grain mustard, salt and pepper, 1 oz butter

Method:
Pan fry the steaks and keep warm. Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil. Simmer gently until the sauce has reduced by half, stirring from time to time.

Shepherd´s Pie
 (sent in by Kelly MacPherson, Dumfries)

Ingrediants:
1 lb minced lamb, 1 1/2 lb potatoes, one large onion, 2 oz mushrooms, a bay leaf, 2 carrots, 1 oz plain flour, 1 tablespoon tomato puree, 1 oz butter, 4 tablespoons milk, 1/2 pint of lamb or beef stock, 2 oz cheese.

Method:
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish. At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese. Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables.

Scottish Christmas Turkey:
(Sent in by Margaret MacLeod, Perth)

Ingredients
For the turkey: 4.6 - 5.6 kg (12 - 14lb) turkey, plus giblets, 3oz softened butter, streaky bacon rashers, 2 teaspoon grated orange rind.
For the stuffing: 2oz butter, 5 oz finely chopped unsmoked back bacon, 10oz finely chopped onions, 8oz lightly toasted medium oatmeal, 3oz wholemeal breadcrumbs, 2 beaten eggs, 1.5oz suet, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh sage, salt and freshly ground pepper.
For the gravy:  1 pint well flavoured stock made from the giblets, 2.5 tablespoons cornflower, 3 tablespoons  orange juice, small whisky (optional).

Method:
Turkey: Weigh the turkey to the cooking time, allow 20 minutes per 500g/lb. Place the turkey in a roasting tin. brush with half the softened butter, season with salt and pepper. Place bacon rashers on the breast, or if no bacon cover with baking foil. Roast at 190 degree/C 350 degrees F/Gas Mark 5, basting from time to time.  Remove the bacon or tin foil 30 minutes before the end of cooking, mix the orange rind with the remaining butter and brush over the turkey to get a nice brown colour.
Allow 20 minutes per 500gm/lb.
When the turkey is cooked, test that the turkey is cooked by piercing with a skewer on the thigh and if cooked the juices should be clear. Place the turkey onto a large plate or serving dish and allow to stand for 15 minutes, while you make your gravy.

Stuffing: Heating the butter in a pan, add bacon, onion and cook over medium heat for 4 - 5 minutes. Pour into a bowl and then let it stand to cool.  Add the other ingredients and mix together. Wipe the inside of the turkey and stuff the neck end, folding in the neck skin and securing with a metal skewer.  Extra stuffing can be put into a small greased loaf tin, covered with foil and cooked for 40 minutes in the oven at the end of the cooking time for the turkey.

Gravy: Skim the fat off the juices from the turkey, put the juices into a saucepan and add the stock. Simmer for about 5 minutes. Blend the cornflower with the orange juice, stir into the pan and stir until boiling. Simmer for 5 minutes. Add whisky and season after tasting and strain into a warmed gravy boat.
Preparation time: 40 minutes

Serves 13 - 14 people.

Haggis

Haggis is perhaps the most typical Scottish meal. The famous Scottish poet Robert Burns described it as "great chieftain o´ the pudding race". Most people are content to buy it ready made from a butcher but there are others who like to make it themselves. However, the important thing is to know how to cook it.

Ingrediants:
A sheep´s paunch, liver, heart and tongue of a sheep, 1/2 lb suet, 2 large onions, 1/2 lb oatmeal, 1/2 tablespoon powdered herbs, 1/2 teaspoon salt, 1/2 teaspoon pepper.

Method:
Wash the paunch and soak overnight in cold salted water. Wash the liver, the heart and the tongue and boil in salted water for 2 hours. Reserve the water. Then cut in pieces, removing gristle and skin, and mince. Mince the suet and the onions too and toast the oatmeal to a golden brown. Mix all together adding salt, pepper and herbs, moisten with water which the offal was boiled in. Fill the paunch two-thrids full of the mixture and sew it up. Prick over with a darning needle to prevent bursting. Place the haggis in boiling water and boil it for 3 hours. Serve it with mashed potatoes and swede.

Chicken in the Heather
 (Sent in by Peter Durrow, Aberfeldy)

Ingrediants:
One whole chicken, minus giblets,  90ml light cooking oil, 120g clear heather honey,  salt and pepper,  100g French mustard, half teaspoon curry powder, one clove chopped garlic.

Method:
Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F/190C/Gas Mark 4 for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with potatoes and fresh vegetables.

Short Ribs
 (Sent in by Peter Durrow, Aberfeldy)

Ingrediants:
4 pounds beef short ribs (cut into pieces), 2 tablespoons vegetable oil, 2 medium onions (sliced), 1 tablespoon dry mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon curry powder, 1/4 teaspoon ground red pepper, 3/4 cup water.

Method:
Heat oil until hot. Cook beef over medium heat until brown on all sides; drain. Add onions. Mix remaining ingredients except water; stir in water. Pour over beef. Cover and bake at 350 degrees F until tender (about 2 hours).

Roasted Beef Fillet with Mustard Butter
(Sent in by Jenny Cunningham, Edinburgh)

Ingrediants:
1 piece of fillet (2 1/2 lb), 1-2 oz butter.
For the mustard butter: 4 oz butter, 1 teaspoon mustard, 1 teaspoon finely chopped parsley, a squeeze of lemon.

Method:
Place the joint in a roasting tin with the butter. Put it in a pre-heated oven at Gas 3, 170°C (325°F) and roast it. Allow 1 hour for rare joint or 1 1/2 hours for medium rare. Baste often to keep the joint moist.
Meanwhile you can prepare the mustard butter. Cream the butter, add the mustard, the parsley and a squeeze of lemon. Spoon the butter on to the square of a kitchen foil, shape it into a fat roll and twist the ends up like a cracker. Chill until it is firm. To serve, cut the meat into thick slices and top each portion with a pat of mustard butter.

Roasted Lamb with Rosemary & Anchovies
(Sent in by Alexander Hamilton, New York)

Ingrediants:
1 leg of lamb, 1 tin anchovies, 2 cloves garlic, 2 tablespoons rosemary leaves.

Method:
Pound together in a mortar the anchovies and rosemary leaves, adding a little of the anchoviy oil of necessary, to form a thick paste. Cut small slits in the lamb and insert silvers of the garlic. Score the lamb with a sharp knife and spread the paste over, thickly. Roast uncovered in a pre-heated oven at Gas 2, 150°C (300°F) for 20-25 minutes per pound.

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