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Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 

BLACK PUDDING BREAKFAST HASH

BLACK PUDDING BREAKFAST HASH

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This recipe was created by pure luck. One Sunday morning I fancied something different to cereal or toast. If I don't plan my recipes in advance my cupboards/ fridge are often very bare. On this occasion I have a few slices of black pudding, 2 potatoes, mint & of course eggs which I always have an adudance of. All these ingredients were tossed together into a hash, which now I can say is a great way to start the day served with a runny poached egg. What more could you want on a Sunday morning.

Ingredients: (Serves 2)

  • 2 Slices Black Pudding (Cubed)
  • 2 Medium Potatoes (Cubed) I Use Maris Pipers
  • Vegetable Oil
  • 2 Eggs
  • Salt & Pepper (To Taste)
  • Handful Mint (Roughly Chopped)

Method:

  1. Place the potatoes in a pan of boiling water for around 10 minutes. (This will par boil the potatoes and make it easier to sauté).
  2. Once the potatoes have softened slightly but still maintain there shape drain well. Heat a large frying pan over a medium high heat and add a good glug of oil. Once hot add the potatoes and sauté until golden brown and crispy, make sure to season with salt & pepper.
  3. Add the black pudding to the pan and continue to sauté for a further few minutes or until cooked through. 
  4. Meanwhile make your poached eggs (See tip below)
  5. Stir through the chopped mint just before serving. Place the hash into bowls, topped with the poached egg and enjoy.

Tip:

Swirling Technique - To poach the eggs, place a pan with 1.5 litres water over the heat. When the water boils, reduce the heat to a simmer, and make a whirlpool in the water with a spoon.  Crack 1 egg into a ladle and slide it quickly into the still-swirling water.  Cook until the white has completely set, but the yolk is still runny – about 3 minutes.  Remove with a slotted spoon and drain on kitchen paper.

Cling Film Pocket - If your using the cling film pockets technique, crack the eggs into a small bowl/cup lined with cling film. Tie the top of the cling film, creating a little pocket. Add the cling film wrapped egg to the water and leave for around 3 minutes. Once cooked remove from the water and remove the cling film.

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