Two haggis recipes tonight, in honour of the great Scots bard. I’ll update when they are out of the oven…
Firstly, the pear and haggis concoction from earlier this week. I used a couple of “perfectly ripe” type pears, and a couple Chinese pears (the latter is an experiment).
I used pieces of chicken (it’s what we had) but breast would have been easier. De-bone the pieces, or butterfly the breast. Please between two pieces of cling film and batter with a rolling pin to flatten.
Place a generous portion of haggis in the chicken and roll up (the haggis should be plenty pliable so you could create a cylinder shape). Cover with a piece of bacon – make sure it covers the seam). Truss (I used my foodloops again!).
Put in a baking dish. Cook for at least 40 minutes, or until cooked through.