Ballindalloch Chicken Recipes

Steps:

• 1. Place the chicken into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix.
• 2. Cover and cook on low for 6-7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks.
• 3. Pile the meat onto the hoagie rolls and splash with remaining sauce.

Steps:

• Fry chicken breasts gently in butter on both sides.
• Place them in a flat dish and cover with a slice of ham.
• Fry onion in butter and place on top of chicken and ham.
• Then sprinkle thickly with grated cheese.
• Pour tomato purée into the pan with the chicken juices, fold in cream and season to taste.
• Heat and pour over chicken.
• Place in moderate oven 350°F/ 180°C/ Gas Mark 4 for 30 minutes.
• Serve with brown rice.

Steps:

• Cook the turnip till tender and mash with a little butter, salt and pepper and do the same for the potato, mashing well and leaving no lumps.
• Cook the haggis by wrapping in foil and placing in oven 350F/180C for about 45 minutes.
• Butter 6 ramekin dishes and assemble by layering turnip, haggis and lastly potato and placing into a bain marie (roasting tin half filled with boiling water) and bake at 350F/180C for 20 minutes.
• Meanwhile heat the whisky in a pan, take off the heat and ignite, pour in the double cream and chopped onion and put back onto heat until boiling. Turn down heat and just keep warm.
• To serve run knife round edge of ramekins and invert onto plate, drizzle with Whisky sauce and sprinkle with finely chopped parsley and chives.