Joe’s Irish Black Pudding Boxty, beef medallion, chicken stock poached Egg

Mon, 1 July 2019

(Serves 4)

INGREDIENTS

200g Black Pudding chopped into small dice
50g Plain Flour
4 Large Potatoes, peeled and grated
1 Egg, beaten
Pinch of Bread Soda, sieved
Salt and Pepper
Irish Rapeseed Oil for frying
100g butter

4 x 200g Medallion of Irish Beef
Sea salt and pepper
4 eggs
200ml of chicken stock
Knob of Butter

METHOD

Heat a pan to medium, add a 1-2 tsp of butter, fry pudding for 1-2 minutes.
Put grated potatoes, flour, bread soda, egg, pudding. salt and pepper into a bowl.
Mix well, until all ingredients are blended together.
Heat a little oil and butter on a frying pan, when hot drop the mixture onto pan (spread to the edges of the pan) and fry for about 3 to 4 minutes, then turn and repeat on the other side.
Boxty should be golden brown when cooked. Set to one side and keep warm.

Re- Heat your pan, add some oil and place seasoned meat onto the pan and cook to required temperature, set aside to rest.

Heat stock, bring to a simmer, add butter, and poach eggs in the liquid.

To assemble, cut pudding into rings, place on a warm plate, put the lovely Irish beef onto the pudding, topped with a nice soft poached egg.