Tattie
Skins

Kale / Pancetta / Maple Syrup

#Story
Time

 

Both of our memories of potato skins is massively disappointing. Casual trips to crappy rip off American Diners that sell ‘Loaded Potato Skins’. So far, always shit. 

I was about 12 when I first went on holiday to America, to be fair that was the only occasion, but I’m hoping by the time you folks are reading this I’ll have been over again! My Grandparents took me to Disney Land Florida and Tampa Bay. It was bloody incredible! We went to a little Diner just off one of those insanely massive roads! I remember looking at the menu and getting ridiculously excited over the ‘super size’ option. I spent the majority of the meal ogling other tables to see who were the fattest people there. I wasn’t doing it in a mean way, I didn’t really acknowledge that people could be hurt by my mission. I was pretty upset there was only one fat guy in the restaurant.

If you’re from America you’re probably rolling your eyes at me by this point but I’m pretty confident that the majority of you from the States that have ventured across the sea to us have definitely been disappointed by the lack of kilts staggering along our streets. In an offensive preppy American accent, “Oh my Gawddd, I thought I’d meet my Scottish charming with his crown jewels jangling underneath that kilt. They’re all so ugly and why are they not wearing Kilts? Totally dissapointinggg!” Just joking :) We get fat too, and you lot still try to get away with wearing kilts. I know, you’ve got a third cousin that is for sure half Scottish. Just joking, fuck stereotypes.

Jade x

 

 Junk’s Jam

Serves 2

Hey!

Tattie skins is such a cheap and easy by-product that never gets utilised properly. This wee dish is a cracker! A heavy little fucker though, so make sure you’ve got some mates to dig in with. Cold beer is a must.

Equipment…

>Fine Sieve
>Blender
>Deep Fat Fryer
>Blow Torch (Optional)
>Piping Bag

The Recipe

Stage #1
>The Prep

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.

 
 

Pancetta

250g Pancetta
Maple Syrup (Use on #2)

Vegetable Oil

Greaseproof Paper
Kitchen Paper

  • Preheat your oven to 180ºc.

  • Place the 4 slices of Pancetta onto the Greaseproof Paper and cover with another sheet of Greaseproof and press with another tray.

  • Chop the rest of the Pancetta into a dice.

  • Place 100g of Oil into a pan on a high heat. and cook the diced Pancetta in the Oil until really crispy.

  • Drain the Bacon on Kitchen Paper and reserve the Oil for the mayonnaise.

 
 

Bacon Mayo

1 Egg
1 Egg Yolk
15g White Wine Vinegar
15g Wholegrain Mustard
25g Crispy Bacon
10g Maple Syrup
100g Bacon Oil
200g Pomace Oil

Table Salt
Lemon Juice 

  • Place everything apart from the Oils into a blender and mix until smooth. Combine the Oils together and slowly pour into the rest of the mix whilst continuing to blend until fully emulsified.

  • Season with Salt and Lemon Juice to taste.

 
 

Kale

30g Kale
5g Sesame
Pinch M.S.G
Pinch Chinese 5 Spice
Pinch Maldon Salt
Cracked Black Pepper

Kitchen Paper

  • Preheat the fryer to 180ºc.

  • Throw the Kale into the fryer and cover (it will spit). Fry for 15 seconds and drain onto Kitchen Paper. 

  • Coat the Kale in the Salt and spices and leave to cool. 

 
 

Baby Leeks

2 Baby Leeks

Butter

  • Cut your Leeks into chunky rounds and season with Salt.

  • Char with a blow torch or on a high heat in a pan.

  • Add a little Butter onto each.

 
 

Potato Skins

All the Skins you had left over from The Mash!

  • Tear up the Skins into halves and thirds.

 

Stage #2
>Cook it baby!

 

  • Heat your deep fryer to 180ºc.

  • Pop the tray of Pancetta into the oven. Cook until crispy, approximately 15 minutes. Pour the Maple Syrup on top and leave to cool.

  • Meanwhile, pap your Skins into the fryer. Cook until golden with a little bit of chew left on them. Drain on Kitchen Paper and sprinkle with Salt & Black Pepper. 

Stage #3
>Assemble