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For the Tattie Scone:
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Fill a pot with heavily salted water and boil the potatoes till soft
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Drain and allow to air dry for 10 mins, you want the potatoes warm but not piping hot
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Return to pot and mash with butter, seasoning, nutmeg, and egg
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When ingredients are mixed well, add in your flour
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Do not over work at this point. The mix should be tacky but not sticky.
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Roll out on a lightly floured surface to 8mm thick, cut out rounds the size of your black pudding, usually 60mm. You should get a little more that 8 pieces. These do freeze well!
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Set aside for when you are ready to cook and serve
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For the Bacon Chutney:
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In a large heavy based pot, med heat, cook out your pancetta till it turns golden and starts to crisp up.
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Reduce your heat a little, add in the shallot, garlic and butter
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Cook while stirring to soften shallots, approx: 20 mins, at 10 mins add in the chopped tomatoes
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Pour in the whiskey, flame and then allow liquid to evaporate but bacon mix is still moist; approx 15 min on a med simmer
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Season and add a pinch brown sugar to help the tomato
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Bottle up
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For the Hollandaise Sauce:
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Place the eggs and vinegar in a Thermomix bowl
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Set the heat to 65C, the time at 8min and the blade speed at 3.5
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When the timer reaches 2 mins, slowly pour the hot melted butter, discard the milk part of the butter
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You may need to add a little warm water if this is too thick, you want a lava like consistency
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Season to taste
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If you don’t have a Thermomix, follow below
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Have two pots ready, one with water one without but have a tea towel placed over a bowl that fits in the pot but doesn’t touch the water
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Place the pot of water on the stove and bring to a simmer
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In the bowl put your egg yolks and vinegar
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Place the bowl over the pot and begin to whisk gently to aerate the egg and vinegar when a thick consistency is achieved remove bowl from the pot and place onto the pot with the tea towel
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Continue to whisk and slowly drizzle in the hot melted butter, discard the milk part
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Whisk till all incorporated and emulsified. You may need a little warm water if it is too thick. You are after a lava like consistency.
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Season to taste
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For plating the Tatti Scones:
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In a heavy based pan on a med to high heat, place oil and then butter
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Fry for 2-3 min till golden in colour, drain on kitchen paper and place on a tray in the oven set at 60C- this is just to keep warm while we prepare the rest
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For plating the Stornoway Blackpudding:
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Place pan on a med heat, add in the veg oil and butter
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Fry the black pudding on either side for about 2-3 mins till nice a crispy, but still soft inside
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Place on a tray along with the tattoo scones and into the oven to remain warm while you get the eggs ready
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For plating the Poached Eggs:
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The pot you choose should allow at least 4 inch drop for your egg, place on a med heat the water should be almost at a simmer before you stir the water and add your egg
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Crack, one egg at a time, in a fine mesh sieve over a bowl, this is to rid the loose egg white that will give you a whisky egg
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Stir your water to create a vortex and then slowly drop your egg in the water, you can do two eggs at a time without causing the temp to drop too far
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I cook my eggs for approx; 4/5 mins Depending how runny you want your yolk
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Fish out the eggs with a slotted spoon. Tip: I have a bowl of recently boiled water to dunk my eggs in to wash off the vinegar water, Place on a tea towel to take off excess water. Repeat with the last 2 eggs
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To Plate:
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Start with placing the black pudding first then tattie scone repeat once more (BP/TS/BP/TS)
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Taking a tablespoon, spoon bacon chutney onto the top layer and create a dent for the egg
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Place egg onto the bacon chutney
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Place a good helping of the hollandaise onto the egg
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I also added a little bacon chutney quenelle to the side of the base of the stack Garnished with chervil and enjoy!
