Best Bacon Clapshot Recipes

THE BROON'S CLAPSHOT FOR BURN'S NIGHT

Steps:

• Boil the potatoes with the swede in lightly salted water until cooked through.
• gently fry the onions in 1 oz of the butter until soft but not browned.
• mash the potato and swede together with the remaining butter and add the fried onions.
• mix in the chives and salt and freshly ground black pepper to taste.
• Serve hot with Haggis or oatcakes.

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE RECIPE - (4/5)

Steps:

• For the Chicken: Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap the chicken breasts in bacon, covering as much of the chicken as possible. Brush with melted butter and season. Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy. For the Clapshot: Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked. Drain, and return to the pan. Mash them together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives. For the Sauce: Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.

CLAPSHOT

Steps:

• Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
• Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.