Ballindalloch Chicken Recipes

CHICKEN WITH TABBOULEH

Chicken with Tabbouleh image

Provided by Ina Garten

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Steps:

Preheat the oven to 350 degrees F.
In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

BALLINDALLOCH CHICKEN

Ballindalloch Chicken image

Make and share this Ballindalloch Chicken recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 chicken breasts
1 large onion, finely chopped
20 fluid ounces cream
4 tablespoons tomato puree
8 slices ham
8 tablespoons cheese, grated
salt, to taste
pepper, to taste
poultry seasoning, to taste

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.

Nutrition Facts : Calories 1161, Fat 88.7, SaturatedFat 44, Cholesterol 399.3, Sodium 1030.6, Carbohydrate 12.7, Fiber 0.8, Sugar 2.5, Protein 76.6

BALLINDALLOCH HAGGIS MOUSSELINES WITH A WHISKY, CREAM AND ONION

Ballindalloch Haggis Mousselines With a Whisky, Cream and Onion image

This lovely recipe is from a book called 'I Love Food' - by (an what a splendid name is this to have??!!!!) Clare MacPherson the Lady Laird of Ballindallock Castle - boy would I name drop if that was my name LOL. She simply describes this recipe as enhancing the haggis. PLEASE NOTE I have put 1 tblsp Glenfiddich where the actual recipe states 1 generous glass!!!!! Up to you. And, I am English so I call a turnip a turnip but up here in Scotland a turnip is a Rutabega, again take your pick!

Provided by lindseylcw

Categories Lamb/Sheep

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces haggis
6 ounces turnips
6 ounces creamed potatoes
1 medium onion, finely sliced
1 tablespoon scotch, for preference glenfiddich
300 ml double cream

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.

Nutrition Facts : Calories 219.3, Fat 18.9, SaturatedFat 11.8, Cholesterol 69.9, Sodium 40.8, Carbohydrate 10.1, Fiber 1.4, Sugar 2.1, Protein 2

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