April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
20 mins
Cooking time:
40 mins
Serves:
4 people
Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.
Follow our Chicken Balmoral recipe to create this Scottish classic at home!
4 chicken breasts, boneless & skinless
130g Simon Howie haggis (slices or bung)
4 rashers of Simon Howie dry cure bacon
30ml olive oil
20g butter
Peppercorn Sauce
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
1. Preheat oven to 180°C.
2. Slice down the side of each chicken breast, making a pocket.
3. Slice the haggis into small chunks and squidge (technical term) into the chicken pocket.
4. Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts. Give 2 minutes on each side.
6. Place in an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.
7. Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
Chicken stuffed with haggis, wrapped in dry cure bacon, complemented with a peppercorn sauce.
Follow our Chicken Balmoral recipe to create this Scottish classic at home!
Prep time: 20 mins
Cooking time: 40 mins
Serves: 4
4 chicken breasts, boneless & skinless
130g Simon Howie haggis (slices or bung)
4 rashers of Simon Howie dry cure bacon
30ml olive oil
20g butter
2 – 3 tsp peppercorns
60g butter
1 shallot, diced
100ml brandy
180ml beef stock
60ml double cream
1. Preheat oven to 180°C.
2. Slice down the side of each chicken breast, making a pocket.
3. Slice the haggis into small chunks and squidge (technical term) into the chicken pocket.
4. Wrap each breast in a rasher of bacon and secure with a toothpick if necessary.
5. Heat the oil and butter in a non-stick frying pan, sear the bacon wrapped around the chicken breasts. Give 2 minutes on each side.
6. Place in an oven proof dish and transfer to the oven for 35-40 minutes or until cooked through & piping hot.
7. Serve with the peppercorn sauce and a selection of vegetables and/ or mash potato.
1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).
3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.
4. Add the peppercorns and beef stock and boil for another 3 minutes.
5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.
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