Pan-fried Haggis Cake With A Swede, Sweet Potato And Spri

Our real problem is not our sins. If our sins were the problem, we might muster the will-power to pull out of this nose dive. But the good news of the gospel begins with some really bad news. Our sins only provoke a bigger problem: the wrath of God. Our real problem is not our sins but God. He is angry, He isn’t going away, and there is nothing we can do about it. If God is against us, who can be for us? But here is the good news. God has made God our salvation. He did it at the cross. God has provided a way of escape from God: in God. We run from His wrath by running toward His grace in Christ. And if God is for us, who can be against us?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Food networ, Food7	4	Servings

INGREDIENTS

500	g	Haggis
350	g	Baking potatoes, peeled and
		quartered
1		Egg
350	g	Sweet potatoes, peeled and
50	g	Butter, melted
25		Olive oil
4		Spring onions, finely sliced
150		Lamb jus
25	g	Shallots, chopped
2	T	White wine
4	T	Grouse whisky
50	g	Double cream
1		Tomato, diced
		Flour
		Breadcrumbs
4		Spring onions, finely
		shredded
		Olive oil

INSTRUCTIONS

Carefully boil the potatoes in salted water until just tender,
approximately 20-30 minutes. Drain and dry out in a low heat oven for
10 minutes.  Take out the dried potatoes and mash them in a bowl. Add
the melted  butter, olive oil, spring onions and season. Mix well
together and  keep warm.  Empty the haggis into a bowl and add the egg
yolk, this will help to  bind the mixture together.  Roll out mixture
on a floured surface and cut into rings about 2  inches in diameter and
1/2 an inch thick.  Dip rings of haggis into flour, egg and
breadcrumbs. Place chopped  shallots in a pan and add white wine and
lamb jus. Reduce by half.  Add double cream and cook until the sauce
covers the back of a spoon.  Add whisky and season. Keep warm.
Meanwhile, heat some olive oil in a frying pan and cook haggis patties
until golden brown.  Heat some olive oil in a clean pan and deep fry
the shredded spring  onions until crisp.  Place mashed potatoes in the
middle of a plate. Top with the haggis  and crispy spring onions. Spoon
the sauce around and garnish with  diced tomato.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 610 Calories From Fat: 173 Total Fat: 19.6g Cholesterol: 75.2mg Sodium: 67.3mg Potassium: 800.7mg Carbohydrates: 93.2g Fiber: 6.8g Sugar: 6.1g Protein: 14.1g