Nothing much finer, well precious little anyway, than a bite of the homeland. Square sausage, tattie scone, black pudding and a fried egg piled into a well fired morning roll will struggle to be topped for me.
All rather exotic having driven from the Kingdom of Fife, stocked up in Moffat in the borders, then cooked and devoured in Fulham. That said, at the end of the day, this is as simple and comforting as it gets.
Simple pleasures often evoke the strongest feelings. This is one of those very things I can wait for but can't work out why I've put it off for so long. The ingredients and how they come to be assembled are what helps keep something like this so precious.
All rather exotic having driven from the Kingdom of Fife, stocked up in Moffat in the borders, then cooked and devoured in Fulham. That said, at the end of the day, this is as simple and comforting as it gets.
Simple pleasures often evoke the strongest feelings. This is one of those very things I can wait for but can't work out why I've put it off for so long. The ingredients and how they come to be assembled are what helps keep something like this so precious.
Perfect tattie
scones
Makes 24 triangles
500g floury
potatoes, unpeeled
50g butter
125g plain flour,
plus extra to dust
Put the potatoes in a pan, cover with water, salt
generously and bring to the boil. Simmer until cooked through, then drain well
and return to the hot pan for a minute to dry off. Peel off the skins as soon
as you can handle them.
Add 40g butter and mash, and then stir in the flour and
season to taste. Roll out the dough on a lightly floured surface to about 5mm
thick, and then cut around a side plate to shape. Dust lightly with flour and
prick all over with a fork.
Heat the remaining butter in a griddle or large heavy
based frying pan over a medium-high heat and then fry until golden on both
sides (about 3-5 minutes).
Cut into triangles and serve immediately, or cool in a
tea towel for later.
