Black pudding hash

Black pudding hash

BLACK PUDDING HASH WITH SRIRACHA SAUCE AND A CLARENCE COURT EGG

2 x pieces finger width cut Meadowbrook Black pudding
Sriracha sauce
1 x Hash brown
Hollandaise sauce (essential cuisine's is fantastic)
½ bunch Whole leaf kale, cooked. (deep or shallow fried works best)
Micro leaf salad
Sweet smoked paprika
1 Clarence court egg, perfectly poached (3.5 minutes)

Take a medium sized pan of water up to the boil, add a generous dash of white wine vinegar If cooking your hash brown from frozen, place in the oven for 20 mins (if deep frying, cook for three minutes after step 4.

Heat a small frying pan with a dash of olive oil, once the oil is hot , place 2 x pieces of Meadowbrook Black pudding in and cook for around 3 minutes on each side until a crust has developed. Then place in the oven for 10 minutes.

Whilst cooking, place the hollandaise sauce in a small saucepan to gently warm through.

Turn the boiling water down slightly to a simmer, using a whisk, create a whirlpool and crack your egg in and place a timer for 3 mins and 30 seconds.

On your chosen plate, squeeze your Sriracha sauce around the edge as shown in the picture.

Take your egg from the water and place on a kitchen napkin to drain

Place the kale on the plate, then your Hash brown, then your egg on the hash brown, and drizzle with the Hollandaise. Then a generous pinch of Sweet smoked Paprika to cut through the hollandaise.

Then place on the cooked black pudding, slightly overlapping one another.

Finish with a pinch of Mixed micro leaf salad & enjoy!

“Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.”

Source: Wikipedia