Ayrshire Bacon, Apple and Shallot Tart Tatin, Stornoway Black Pudding Hash, Strathdon Blue, Rocket, Pickled Beetroot

In support of Scotland Food and Drink Fortnight 2017 and in celebration of Scotland’s rich larder, Justin was asked to provide a recipe using the theme of ‘brunch’ as inspiration offering a modern take on this theme.

The Method

serves 1

100g new potatoes, diced and boiled
1 banana shallot
1 slice Stornoway black pudding
glug of olive oil

1 pkt butter puff pastry
3 banana shallots peeled and halved to equal size
2 slices smoked Ayrshire bacon
1/2 green apple sliced
small splash of olive oil
small knob of butter

bunch of wild rocket
crumbled Strathdon blue cheese
3 slices pickled beetroot

1. sauté cooked potato pieces, add the shallot and black pudding
2. cook till potatoes are browned and black pudding is cooked
3. keep warm

1. warm a blini pan with the bacon strips and cook to render fat, remove
2. half the shallots and cut the bacon into strips
3. arrange shallots in blini pan and cook over a medium heat
4. return bacon to centre of shallots
5. arrange apple slices round the outside of shallots and cook till soft (5 mins)
6. cut pastry to fit over the blini pan and place on top of shallot, bacon and apple, tucking in to encase the tart
7. place in oven till pastry has risen and browned

To Serve
1. tart with warmed hash
2. crumble cheese and mix with rocket place beside tart and garnish with pickled beetroot