Tutti is an inclusive multi arts organisation with a focus on breaking down barriers and boldly placing skilled visual and performing artists with learning disabilities centre stage. The $100,000 donation will fund a two year media arts and film making project aimed at educating the wider community and people with a disability about how to negotiate respectful relationships.
Prep time: 20 minutes
Cooking time: 45 minutes
1. Pre-heat a fan forced oven to 200°C.
2. Place the whole, unpeeled, waxy potatoes into a pot and cover with cold water. Place over a high heat and bring to the boil, then reduce the heat to a rapid simmer. Cook the potatoes for 30 minutes or until tender all the way through.
Once cooked, strain off water and set aside to cool until you can handle them.
3. Meanwhile, cut the golden shallots in half lengthways, leaving the skin on. Place onto a baking tray and drizzle with 2 tablespoons of the olive oil, rub in well, then place into the pre-heated oven for 15 minutes or until they have a slight burnish and are soft and cooked through. Remove from the oven and remove the skins and set aside.
4. Cook bacon rashes in a hot non-stick frying pan for 2-3 mins on each side. Place onto on kitchen paper towel and leave to cool. Once cool break into pieces.
5. Once the potatoes have just cooled enough to handle, peel away the skin, then break the potatoes into bite size pieces and place into a mixing bowl.
6. Dress potatoes with the dressing & extra virgin olive oil and mix in the roasted golden shallots, parsley, bacon and season with sea salt & freshly ground black pepper to taste, toss gently to coat all the potatoes in the dressing.
7. Poach 4 eggs in 500ml of water and 2 Tbsp of verjuice in a pot of simmering water for 4 minutes.
8. To serve, divide the warm potato salad onto 4 serving plates then place the soft poached egg on top and drizzle with extra virgin olive oil a mixing bowl.
Serves 4
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