Black pudding hash with egg and Sriracha sauce
This hearty recipe is from the team at Meadowbrook Produce, a smallholding in the New Forest which produces eggs, lamb, pork and occasionally beef.
They specialise in sourcing, growing and maturing produce for local chefs.
Ingredients
- 2 x pieces finger-width cut Meadowbrook Black pudding
- Sriracha sauce
- 1 x hash brown
- Hollandaise sauce
- ½ bunch whole leaf kale, shallow fried
- Micro leaf salad
- Sweet smoked paprika
- 1 egg
Method
Cook your hash brown. When it’s nearly ready, cook and assemble the rest of the dish.
Heat a dash of olive oil in a small frying pan and then place the black pudding into the oil and cook for around three minutes on each side until a crust has developed. Then place in the oven for 10 minutes and fry the kale.
Bring a medium pan of water to the boil and add a generous dash of white wine vinegar, then reduce to a simmer. Using a whisk, create a whirlpool and gently crack your egg into the water and leave simmering for 3½ mins.
Meanwhile gently warm the Hollandaise sauce in a small saucepan and take your plate and dress with Sriracha sauce around the edge.
Take your egg from the water and place on a kitchen napkin to drain.
Place the kale on the plate, then your hash brown, then your egg on the hash brown, and drizzle with the Hollandaise. Then add a generous pinch of sweet smoked paprika to cut through the Hollandaise.
Top with the cooked black pudding, slightly overlapping one another.
Finish with a pinch of mixed micro leaf salad and enjoy!
