Name: Pan-Fried Haggis Cake with a Swede, Sweet Potato And Spring
Ingredients: 500 g Haggis; 350 g Baking potatoes; peeled and; ; quartered; 1 Egg; 350 g Sweet potatoes; peeled and; ; quartered; 50 g Butter; melted; 25 ml Olive oil; 4 Spring onions; finely sliced; 150 ml Lamb jus; 25 g Shallots; chopped; 2 tb White wine; 4 tb Grouse whisky; 50 g Double cream; 1 Tomato; diced; Flour; 1 Egg; Breadcrumbs; 4 Spring onions; finely shredded; Olive oil

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

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
		; quartered
50	g	Butter; melted
25	ml	Olive oil
4		Spring onions; finely sliced
150	ml	Lamb jus
25	g	Shallots; chopped
2	tb	White wine
4	tb	Grouse whisky
50	g	Double cream
1		Tomato; diced
		Flour
1		Egg
		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.
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Converted by MM_Buster v2.0l.

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