30min
For the base:
500g Scotty Brand Potatoes
Olive oil
Sea salt flakes
For Potato Tapas with Mint Pea Puree, Burrata, and Crispy Prosciutto:
250g defrosted Scotty Brand Frozen Peas
Half a bunch of mint, leaves removed and small leaves kept for garnish
1 lemon, juiced
1 tbsp crème fraiche
150g burrata, drained
6 slices prosciutto
For Potato Tapas with Whipped Feta Ricotta and Balsamic Honey Figs:
125g ricotta
100g feta cheese
1 lemon, zest and juice
6 figs, finely sliced
1 tbsp runny honey
1 tbsp balsamic vinegar
A few thyme sprigs, leaves picked
Handful pistachios, toasted and finely chopped
For Potato Tapas with Horseradish Crème Fraiche and Roast Beef Slices
150ml crème fraiche
2 tbsp horseradish
2 sirloin steaks
Half a bunch of chives, finely chopped
Olive oil
Preheat the oven to 200°C/400°F/Gas Mark 6.
Slice the potatoes in ½ cm slices at an angle. Pat the slices dry with kitchen paper and fry in a large frying pan or griddle pan in a little olive oil until crispy and golden on each side and cooked through.
Sprinkle with sea salt flakes and set aside on kitchen paper while you repeat with the remaining slices.
For the Mint Pea Puree, Burrata and Crispy Prosciutto:
- Preheat the oven to 180°C fan/200°C.
- Place the peas, mint, lemon and crème fraiche in a food processor. Whizz until blended but so the puree still has a bit of texture. Taste and season accordingly.
- Put the slices of prosciutto on a wire rack on a baking tray lined with tin foil and bake the slices for 8-10 minutes until crispy.
- When you are ready to serve, spread a little of the pea puree on each potato base and top with a little of the burrata, the crispy prosciutto and some mint leaves
For the Whipped Feta Ricotta and Balsamic Honey Figs:
- Put the ricotta, feta and lemon zest and juice in a bowl and use a whisk or electric beaters to beat the mixture together until light and creamy. Season with plenty of cracked black pepper.
- Heat a frying pan over a medium heat and add the sliced figs. Add the runny honey, balsamic and thyme leaves and fry for 3 minutes until the figs have softened slightly but still hold their shape. Set aside.
- When you are ready to serve, spread a little of the whipped feta ricotta over each potato base and top with a sliced fig. Sprinkle over a few extra thyme leaves and finish with the chopped pistachios.
For the Horseradish Crème Fraiche and Roast Beef Slices:
- Heat a frying pan over a high heat. Drizzle the steaks with olive oil and place in the hot frying pan. Fry for 90 seconds on each side for pink meat (this depends on the thickness of your steak). Set the steaks aside to rest, season generously with salt and pepper and cover with foil. Allow the steaks to rest for a few minutes while you make the horseradish crème fraiche.
- Mix the crème fraiche and horseradish together in a bowl. Taste and season.
- Slice the steaks thinly. Spread a little of the horseradish crème fraiche over each potato base and top with the sliced steak. Finish with a sprinkle of chopped chives.
Serve your favourites and enjoy!
