The simplest way to make a Burns Night supper is to boil or gently fry a haggis and crumble it over a pile of Tatties and Neeps. But we do things differently here in the Recipe Shed. Instead of having the haggis on the outside of the potato, heres its on the inside, to make fantastic savoury haggis-potato cakes. They go brilliantly with simple pan-fried chicken breasts and a tangy whisky cream sauce. Happy Burns Night!
For the haggis cakes
Half haggis, chopped into chunks
Cold mashed potato, made by boiling 2-3 floury potatoes for 12-15 mins until tender
1 tbsp plain flour
1 egg, beaten
For the chicken
2 chicken breasts, skinless
1 tbsp plain flour
1 tsp sea salt
1 tsp black pepper
50 ml olive oil
Knob of butter
For the whisky sauce
200 ml double cream
1 tbsp Dijon mustard
1 tbsp Scotch whisky
1. Make the haggis cakes by dividing the mashed potato into 4 equal portions and flattening them out into discs with the palms of your hands.
2. In a frying pan, gently fry the haggis chunks until it becomes creamy and grainy. Allow to cool, then using a spoon, put a big dollop of haggis onto two of the potato discs. Now place the other potato discs on top and seal with your fingers. To make them look neater, you could use a cooking ring.
3. Prepare the chicken by dusting the breasts in flour, salt and pepper. Add the oil and butter to a large frying pan and gently cook the chicken on both sides, flipping every half a minute or so, for approx. 15 mins, until they are crisp and golden and are cooked all the way through.
4. While the chicken is cooking, dust the potato cakes with a little flour and brush them with the beaten egg. Add them to the frying pan alongside the chicken. Cook until crisp and golden and warmed all the way through, constantly turning to ensure the egg wash doesnt burn. This will take approx. 10 mins.
5. Make the sauce by adding the cream, mustard and whisky to a small saucepan. Bring to the boil, then reduce to a simmer for approx. 5 mins.
6. To serve, slice the chicken on the diagonal and drizzle with the sauce. Serve alongside a haggis-potato cake and some stir-fried cabbage.