Warm Salad of Black Pudding, Baby Potatoes and Chorizo
Wed, 12 June 2024
Ingredients:
9 slices of Clonakilty black pudding (approximately 1 packet)
3oz/75g chorizo-diced
2 shallots-thinly sliced
9 baby potatoes
3 sprigs of thyme
1 large bunch fresh rocket/lettuce leaves
A couple of spoons of mustard seed dressing
Mustard Seed Dressing: (stores in the fridge for approximately 2 weeks)
6floz/175ml olive oil
Juice of ½ lemon
Pinch of caster sugar
1 tablespoons of honey
2 teaspoons of hot water
Cracked black pepper
1 teaspoon of wholegrain mustard
½ teaspoon chopped fresh thyme
To make the dressing:
mix the mustard, honey, orange juice, and seasoning together. Whisk in the
oil and correct the consistency with hot water.
Whisk in the chopped thyme and allow the dressing to rest until required.
Par boil the baby potatoes (put them into a pot with cold water, bring them to the boil and boil for
approx 6-7 minutes until just tender) and allow to cool. Slice the potatoes into 4-5 slices.
Heat a large frying pan and cook the black pudding on both sides until gently cooked and then add
the baby potatoes, shallots and chorizo and cook them for a few minutes until browned off. Sprinkle
in the fresh thyme and season sparingly.
Meanwhile mix the rocket/lettuce leaves with a little of the dressing and place in the centre of your
service plate/bowl. Just before you serve the dish divide the hot pudding mixture between the
plates in a decorative fashion.
Additional Notes:
If needs be (for entertaining purposes) you can cook the hot mixture a few minutes prior to the
arrival of your guests. The cooked mixture can be kept warm in a relatively low oven for up to 30
minutes which would make things easier on you, as the host.
