Recipe - Pan-Fried Goats Cheese With Caramelised Pears

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 cut or sliced up
150 ml Lamb jus
25 g Shallots; chopped
2 tablespoon White wine
4 tablespoon Grouse whisky
50 g Double cream
1 Tomato; minced
Flour
1 Egg
Breadcrumbs
4 Spring onions; finely
shredded
Olive oil

Carefully boil the potatoes in salted water until just tender,
approximately 2030 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 One half 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 minced tomato.

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