Scottish Tattie Scone Stack - Lactalis Professional | Foodservice

Name: Scottish Tattie Scone Stack - Lactalis Professional | Foodservice
Ingredients: 500g Potatoes, maris piper if possible; 90g Plain flour; Pinch Nutmeg; Seasoning; 1 Egg; 1/2 tsp Baking powder; 40g Président butter, unsalted; 250g Chopped Pancetta (cubes); 2 Banana shallot finely chopped; 60g Président butter, unsalted; 3 Cloves Garlic, minced; 125ml Scotch whiskey, Glenmorangie nectar; 450g Tomatoes, skinned, deseeded and chopped; Seasoning, to taste; Pinch Brown sugar; 150g Egg yolks; 50g White wine vinegar; 250g Président butter, unsalted, melted; 50g Président butter, unsalted; 20ml Oil; Stornoway black pudding sliced in to 10mm rounds; 10ml Veg oil; 10g Président butter, unsalted; 4 Eggs, large; 1 1/2 ltr Boiling water; 100ml White wine vinegar

lactalispro.co.uk

- 1 For the Tattie Scone: - 2 Fill a pot with heavily salted water and boil the potatoes till soft - 3 Drain and allow to air dry for 10 mins, you want the

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