McDougalls Tempting Tatton Park Tatties
This recipe was created by Lymm High School for the McDougalls Young Baking Team of the Year live final 2016
Prep Time: 25 mins
Cooking Time: 50 mins
Meal Type: Main Course
- 350g Cheshire potatoes
- 2 Small leeks
- 450g Tatton Park Estate, Rare Breeds Belly Pork
- 100g McDougalls Plain Flour
- 1 Egg (large)
- Oil (to fry)
- 75g Apples
- 50g Butter
- Balsalmic vinegar reduction to garnish
- Rocket salad to garnish
- Pre-heat oven to 200°C.
- Score the top of the meat with a sharp knife and season with salt. Put the meat into the oven and roast (or you can use leftover cooked pork).
- Wash the potatoes, put in pan and bring to the boil.
- Whilst the potatoes are cooking, prepare the leeks and cut into slices, before frying in a little oil.
- Peel and slice the apples. Put in a pan and simmer to make a sauce, add a little butter and set aside to cool.
- Check the potatoes. When cooked, drain and leave to cool. When they have cooled, remove the skins and mash.
- Remove the meat from the oven once golden brown and allow to rest.
- Mix butter, egg, leek, half of the flour, diced meat and season with salt and pepper.
- Shape the tatties into round circles roughly 5cm in diameter and fry.
- Serve on a plate with rocket salad and garnish with a squiggle of balsalmic vinegar reduction. Put the apple sauce in a jug and serve on the side.