Ballindalloch Chicken Recipes
BALLINDALLOCH CHICKEN
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
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
BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)
(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)
Provided by auntchelle
Categories Breakfast
Time 1h15m
Yield 1 bowl
Number Of Ingredients 2
Steps:
- Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
- Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
- Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
- Serve with beautiful rich, runny cream.
BALLINDALLOCH HAGGIS MOUSSELINES WITH A WHISKY, CREAM AND ONION
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
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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