Chef's Corner

Black Pudding with Spicy Tomato Sauce and Poached Egg
An ideal Sunday Brunch dish.

Ingredients
  • 4 slices black pudding
  • 1 tbsp vegetable/plain oil
  • 4 very fresh free range eggs
  • 2 small handfuls rocket
For the sauce
  • 3 shallots, peeled and finely sliced
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 4 ripe tomatoes, chopped
  • a few sprigs thyme
  • splash of white wine vinegar
  • 1/2 tsp sugar
  • few drops tabasco
Method
1. To make the sauce, cook the onion and garlic in olive oil over a medium heat until the onions are soft.

2. Add the chopped tomatoes and thyme and cook for five minutes.

3. Pour in the vinegar, sugar and tabasco and cook until the liquid has reduced to and you have a quite dry sauce. Season with sea salt and pepper, keep warm.

4. Warm a none stick frying pan to a medium heat. Remove plastic from black pudding and fry for 2 minutes each side (or until nice an crispy. Avoid the temptation to turn the black pudding more than once or it will crumble.

5. While the black pudding is cooking, poach eggs for 3 mins (or fry!)

6. Dress rocket with a splash of olive oil and place a small amount in the middle of each plate. Place a slice of black pudding on each plate, top with a poach egg and drizzle sauce over egg and around the plate.