(no subject)
Mar. 26th, 2023 09:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Black Pudding Hash.
"This dish is rich and earthy, and feels wonderfully gluttonous - perfect for a tender Sunday morning."
1 large potato, cooked
100 g black pudding (I used about that amount, but boudin noir sausage - which is Fronch black pudding.)
25 g butter
no garlic (Ha! I used... more.)
(Also 1 shallot, diced)
salt and pepper
2 scallions, sliced
2 eggses
brown sauce, to serve
Cut the potatoes and black pudding into 3/4" slices, or thereabouts. Melt half the butter in a skillet over a medium heat and saute the potatoes for about 6-8 minutes, until they start to brown. Season with salt and pepper. Add the scallions and garlic and shallot to the pan and continue to saute for 3-4 minutes. Stir in the black pudding and allow everything to cook slowly for 4-5 minutes over a low heat, tossing every 2 minutes or so. Season with more salt and pepper.
Towards the end of the cooking time, melt the remaining butter in another skillet and fry the eggses. (We poached them.) Divide the hash between two places, top with an egg each, and have lashings of brown sauce, or the sauce of your choice, at the ready.
What worked: This was much better than I expected. I thought it would be a bit bland and stodgy given that there isn't much to it, but it was quite satisfying without any need for brown sauce. The added garlic and shallot probably helped there. I let it cook longer and so the black pudding crisped up into little shards like good corned beef hash - which I suspect was an improvement for our tastes. We also had sauteed mushrooms on the side for additional umami.
What didn't: Pretty happy with it, but probably too rich to have very often. Honestly I like many of the other hash or egg dishes from this cookbook better.
Will I make it again? Perhaps, but not very often.
"This dish is rich and earthy, and feels wonderfully gluttonous - perfect for a tender Sunday morning."
1 large potato, cooked
100 g black pudding (I used about that amount, but boudin noir sausage - which is Fronch black pudding.)
25 g butter
no garlic (Ha! I used... more.)
(Also 1 shallot, diced)
salt and pepper
2 scallions, sliced
2 eggses
brown sauce, to serve
Cut the potatoes and black pudding into 3/4" slices, or thereabouts. Melt half the butter in a skillet over a medium heat and saute the potatoes for about 6-8 minutes, until they start to brown. Season with salt and pepper. Add the scallions and garlic and shallot to the pan and continue to saute for 3-4 minutes. Stir in the black pudding and allow everything to cook slowly for 4-5 minutes over a low heat, tossing every 2 minutes or so. Season with more salt and pepper.
Towards the end of the cooking time, melt the remaining butter in another skillet and fry the eggses. (We poached them.) Divide the hash between two places, top with an egg each, and have lashings of brown sauce, or the sauce of your choice, at the ready.
What worked: This was much better than I expected. I thought it would be a bit bland and stodgy given that there isn't much to it, but it was quite satisfying without any need for brown sauce. The added garlic and shallot probably helped there. I let it cook longer and so the black pudding crisped up into little shards like good corned beef hash - which I suspect was an improvement for our tastes. We also had sauteed mushrooms on the side for additional umami.
What didn't: Pretty happy with it, but probably too rich to have very often. Honestly I like many of the other hash or egg dishes from this cookbook better.
Will I make it again? Perhaps, but not very often.
