Tattie dog

bockwurst / potato / Katsu

#Story
Time

The Tattie Dog! We’re not sure about the history of this one? It may be an American thing derived from the humble Corndog or a British thing, a Scottish thing or maybe just an Edinburgh thing? We really have no idea. Whoever thought of this is a total genius! Hot dog and Potato - it just works. My first trial of this culinary invention was at a wee takeaway in Edinburgh called The Piemaker. I fell in love with it!

We absolutely love sharing food together! On one very drunken evening during the Fringe Festival, we’d had a pretty great night of shenanigans. Jade and her Cousin Nikki had finished their rioting, you know, usual night; going to a drag show; burning their bra’s; pissing in the street. This was actually one of the first nights I spent with the girls together. They definitely bring out the best in each other!

Anyway, after all the foolery I decided to take Jade for a wee romantic Evening meal and of course we went for a jaunt down the road to get a Tattie Dog. We’ve got an incredible array of food revolving memories, but the Tattie Dog date, definitely holds a special place in our heart. Jade was totally sold. Her feelings stood somewhere between complete amazement and utter disgust that she’s from Edinburgh and only discovering this now.

It’s safe to say that the Tattie Dog was one of the intial foundations of our relationship. Yup, it’s that awesome! It might also be one for you and your other half too? Let us know once you give this one a go!

Cam

 To the best of nights,
and the best of dogs…

For legal & moral purpose’s -
We do not condone any illegal or
illicit behaviour! Be good folks!

Junk’s Jam:

Serves 2

Hey!

This recipe does not need an introduction! Just get making it - it’s soooo good!

Equipment…

>Japanese Mandolin
>Fine Sieve
>Pestle & Mortar
>Blender
>Deep Fat Fryer
>Pastry Brush

The Recipe

Stage #1
>The PREP

Chippie Curry Sauce

2 Garlic Cloves
20g Ginger
1 Red Chilli
1 Onion
40g Butter
100g Milk
100 Coconut Cream
300g Chicken Stock
25g Sugar
1/2 tsp Tumeric
1/4 tsp M.S.G
10g Mild Curry Powder 
20g Corn Flour
40g Water

Salt
Splash Worcester Sauce
1/2 Lemon (Juice)

  • Finely dice the Garlic, Ginger, Chilli and Onion to roughly the same size.

  • Place a pan on a medium heat, add the Butter and sweat down the Onion, Ginger, Chilli and Garlic for 5 minutes.

  • Once soft add the Curry Powder and Turmeric - cook for another 5 minutes. 

  • Add in the Milk, Chicken Stock, Sugar, and MSG. Bring up to the boil then reduce the heat slightly. 

  • Mix the Cornflour with the Water to make a loose paste. Pour in the mixture to the sauce and cook out until the sauce thickens.

  • Place the sauce into a blender and blitz on full power for 2 minutes. Pass through a fine sieve and season with Salt, Worcester Sauce & Lemon Juice to taste.

 
 

The Mash

It should be extremely velvety and taste fucking amazing!!! If it looks like it might be splitting then add a little bit of milk.

2 Large Rooster Potatoes
100g Unsalted Butter
20g Milk

Table Salt
White Pepper

  • Dice the Butter.

  • Stab the Tatties several times.

  • Place them on a tray with 40g of Table Salt on the base.

  • Put in the oven @ 200ºc for 1.5 hour or until very crispy on the outside and your knife can slide right through them. 

  • Once ready, take them out and leave to cool slightly.

  • Halve and scoop the Potato into a fine sieve and pass through using a spoon, keep going until all the Potato has been passed.

  • Place your smooth Potato into a pot and cook on a low heat until the excess moisture is cooked off. Bit by bit start adding the diced Butter until its all fully incorporated.

  • Season with a generous amount of Salt and some White Pepper to taste.

 
 

Da’ Dog

2 Bockwurst Sausages
The Mash
1 Large Potato
1 Spring Onion
French Mustard
2 Sheets Feuille de Brick

Maldon Salt
Black Pepper

  • On a high heat, roast off your Sausages in a pan to achieve a good char. Leave to one side to cool.

  • Finely chop the Spring Onion.

  • Spread some of The Mash onto the Sheets of Feuille de Brick.

  • Zigzag some of the Mustard over it and sprinkle with the chopped Spring Onions.

  • Place the Sausage in the middle and roll up the sheet kinda’ like a spring roll. Use a dash of water to seal.

  • Run the Potato through the mandolin. You want to achieve long thin strands of Potato like spaghetti!

  • Placing between your fingers roll the Potato Spaghetti around each ‘spring roll’ until they are both fully covered. 

 
 

Garnish

Black Sesame Seeds

Cracked Black Pepper

  • Crush the Sesame Seeds using a pestle & mortar.

Stage #2
>Cook it baby!

 

  • Pop your Sauce back in the pan and heat to serve.

  • Heat a Deep-fat Fryer to 180ºc, drop in your Dogs and cook for about 4-5 minutes, or until golden and crispy.

  • Drain on Kitchen Paper and sprinkle with Maldon Salt & Black Pepper.

Stage #3
>Assemble