Sat, 29 August 2015
Charlo is showing us a variation of a Saturday morning brunch with this Caramelised Clonakilty Black Pudding and Crispy Bacon Brunch Salad with sauté potatoes, pesto and topped with an organic poached egg.
Ingredients:
70g Clonakilty black pudding diced
70g cooked baby potatoes diced
70g cooked good quality smoked bacon strips
1/2 red pepper (cut in strips)
2 cooked asparagus stalks (optional) chopped
20g mixed seasonal salad leaves (oak leaf, rocket, spinach)
1 small red onion thinly sliced
10 g cucumber sliced (1/8 of whole cucumber)
1 organic egg
Small handful peas or broad beans
1 tablespoon good quality pesto
1 tablespoon of parmesan flakes
Lemon Salad Dressing
2 teaspoons of Dijon mustard
300ml Rapeseed oil
2 tablespoons vinegar
2 teaspoons of honey
1/2 lemon juice
Method:
1. Heat a hot frying pan and add a dash of Rapeseed oil into pan.
2. Heat a saucepan filled with water and a tablespoon of vinegar (poached eggs pan).
3. Place pudding, bacon, red peppers and potatoes in pan and sauté, heating until soft and golden in colour. Remove potatoes and peppers and continue cooking till Pudding and bacon are deep brown caramelised colour, turn heat off.
4. Place all dressing ingredients in a bowl and whisk together, when combined add in mixed leaves, asparagus, red onion, cucumber and peas/broad beans.
5. Add in hot ingredients to rest of mixture in bowl
6. Crack two eggs in to poaching liquid and poached for 2 minutesuntil fully cooked with a soft egg yolk
7. Now with all ingredients in bowl combined, place on to serving dish, top with poached egg and drizzle pesto around plate
8. Freshly Parmesan flakes sprinkled on top to finish
