Sous Vide Chicken Breast Stuffed with Haggis, Black Pudding and Umami #5 Taste Paste

Sous Vide Chicken Breast Stuffed with Haggis, Black Pudding and Umami #5 Taste Paste

By Keith

Serves 2

2 chicken breasts, skin on
2 tbsp #5 Taste paste
1cm thick disc of haggis, cut into 1/2 cm slices
1 cm dish of black pudding, cut into 1/2 cm slices

For the spaghetti

Handful dried spaghetti
200ml double cream
Squirt #5 Taste paste
6 white mushrooms, finely chopped
Parmesan cheese, grated

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1. Carefully lift the skin from the flesh of each chicken breast and spread the #5 paste over it. Pull the skin back over to seal.

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2. Using a sharp knife, slice through the thickest part of each breast and open up like a book. Place 3-4 slices of black pudding and haggis on top and then fold the breasts over to completely enclose.

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3. Wrap tightly in clingfilm, then seal in a Sous Vide vacuum pack.

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4. Set a Sous Vide water bath to 65C and once it comes up to temperature, immerse the chicken parcels in the bath and cook for around 2 hours.

5. After the cooking time, snip open the vac packs and remove the breasts from the clingfilm.

6. Heat a little oil in a large frying pan and fry the breasts, skin-side down, to brown and crisp the skin.

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7. Meanwhile, cook the spaghetti in a large pan of salted walter for approx. 8-9 mins.

8. Meanwhile (again), heat the double cream in a small saucepan, add a squirt of #5 Taste paste, then add finely chopped mushrooms. Cook for 3-4 mins until the sauce is thick, then add the cooked spaghetti to the sauce.

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9. Slice the chicken breasts into thick slices and serve on a bed of umami spaghetti. Grate over some Parmesan to finish – for an extra umami burst.

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