Croom Free Range Poached Egg, Rigneys Black Pudding Rosti & New Leaf Urban Farmer Salad   

Tue, 6 July 2021

(Serves 6 people)

Ingredients

600gr Black pudding (from Caroline Rigney of Curraghchase) 

600gr grated raw potato

600gr cooked mashed potato

3 stalks of spring onion 

6 free range eggs

400gr New Leaf Urban Farmer Salad 

1 jar tomato relish

30 ml Mustard Vinaigrette 

Salt & pepper to taste

 

Method

1) Pick, wash and dry the lettuce, (keep refrigerated so the lettuce stays crisp)

2) Cut the pudding into small dice, mix with mashed potato, grated potato and spring onion and season with salt pepper

3) Mould into a small cake and panfry in a heated thick bottom pan on both sides, finish in a preheated oven at 180 degrees C for 15 mins

4) Now for the eggs, use a saucepan or a deep frying pan, which allows you to fill it with about 3 inches of water. The eggs should be covered with water during cooking and the 3 inch depth of water ensures that the eggs will not stick to the pan

5) Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer 

6) Carefully add 6 eggs to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape

7) A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely (By using the freshest free range eggs possible, eggs that are less than four days old, you are more likely to achieve a perfectly poached egg that keep its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly) 

8) Vinegar can be added to the water as it begins to boil, this will help the egg white to coagulate more quickly and form a neat and compact shape. Use about 1 tablespoon of vinegar for each pint of water. Bear in mind that the vinegar may slightly flavour the eggs, so do not use too much or a vinegar that is too strong if you are not so keen on a vinegary tasting eggs.   

9) Using a large bowl, toss the salad in enough vinaigrette to coat the lettuce, arrange neatly on 6 plates

10) Place the warm rosti on the salad in the middle of the plate

11) Place the poached egg on top 

12) Drizzle the tomato chutney around the plate 

 

Bon Appetite!