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Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table

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!

Serves 2

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.

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table

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.

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table
Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table
Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table
Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table

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.

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table

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.

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table

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.

Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table
Burns Night Haggis-Stuffed Potato Cakes with Pan-Fried Chicken Breast and Whisky Cream Sauce, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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