Spoil your loved one with Real Lancashire Black Puddings:
- Black Pudding and poached egg on a potato cake, yum yum!
Simply poach your egg, by bringing a pan of water to boil, then turn off the pan, crack in the egg and cover with a lid and let cook.
Whilst the egg is poaching, fry the black pudding slice/slices for a few minutes on each side and toast the potato cake in the toaster. When everything is cooked stack everything up on a plate to serve. First the potato cake, then black pudding slice/s and then the poached egg on top.
I love this! It is such an easy but lovely breakfast and makes a refreshing change from a fry up. I love white pepper on the top and the egg to run all over the black pudding and potato cake.
Impress your loved one with this classic combination!
Starter – Black Pudding with Scallops:
- 1 tbsp butter
- 1 finely diced shallot
- 100g sliced carrot
- 250ml cream
- 6 thick slices of black pudding
- 6 scallops (roe removed and dried on kitchen paper)
- Heat the butter in a small saucepan until it starts to bubble, then add the shallots and carrot. Cook on a low heat for approx 3 minutes, then add the cream and continue cooking on a low heat until the carrot is tender. When tender, place in a food processor and blend until smooth, then cover and place on one side.
- Pan fry the black pudding with just a little oil for approx 2 minutes each side, then place somewhere warm.
- Lightly oil the scallops and season with salt and pepper. Place in a very hot pan for 2 minutes on one side then turn for 1 minute on the other. Remove from the pan and serve with the black pudding and carrot puree.
For the main event:
Lancashire Black Eye:
- Fillet of Chicken Breast
- Black Pudding
- Spring Onions
- Streaky Smoked Bacon
- Lancashire ‘tasty’ Cheese
- New Potatoes
- Olive Oil
- Whipping Cream
- White Wine
- Plum Tomato
- Grill bacon well but not crispy.
- Slice open the chicken breast and baton out. Chop spring onion finely and slice black pudding into strips. Place a layer of spring onion onto the chicken breast followed by a layer of black pudding, and then place a further layer of onions over the black pudding.
- Roll the chicken into a parcel and wrap the pre-cooked bacon around the parcel. Wrap in tin foil and cook for 25 minutes on gas mark 7 / 200 oc.
- Boil new potatoes. Make a cheese glaze by mixing the cream, white wine and ‘tasty’ Lancashire cheese.
- Crush the potato in a metal cooking ring, slice the chicken diagonally. Turn out potato onto a warm plate, stack chicken onto potato. Drizzle the cheese glaze over the chicken and decorate with spring onion and rose tomato.
I think this sounds delish and shows a lot of effort without being too complicated!