Our resident IT guru is an also an ex chef. Here's a little something he put together for you especially for St Patrick's Day - but delicious any time of year.
Pan Roasted Irish Black pudding, sour dough croute, poched hen's egg and apple puree
Serves 2 as a starter
- 2 slices of Irish black pudding (Approx diameter of a tin of beans and ½ inch thick)
- Small Sour dough cob
- 1 large cooking apple
- 2 tablespoons sugar
- 1 tablespoon white wine vinegar or lemon juice
- 1 tablespoon sugar
- 2 x large hen's eggs
- Take the sour dough cob and cut two 1 inch thick slices. Then using a round cutter the diameter of a tin of beans (or even just an empty bean can) cut a disk from each. Put to one side & get rid of excess.
- For the apple sauce, peel the apple, cut into quarters, remove core and then dice the apple roughly. Add to a pan with the white wine vinegar/lemon juice, the sugar and the water. Cook over a medium heat cook until stewed.
- Put 1 ½ tsp of vegetable oil in a non stick frying pan on a medium heat. Also ready a separate pan of boiling water for your eggs. Place the black pudding and sour dough in the pan. Once the sour dough has become golden brown flip over and cook the other side. Flip the black pudding also. At this point crack the hens eggs in to the boiling water - they should take 6 mins. Once the sough dough croute is golden on both sides you can start to assemble.
- Place a small amount of apple chutney in the middle of the plate to steady the croute. Place the black pudding on top, then the hen's egg then drape watercress over the top with the remaining apple chutney on the side of the plate.