Sun, 29 January 2023
INGREDIENTS
265g Soft Black Pudding of Choice (I use a local butcher named Fiachra Moran in Ballycara)
135g Pork Sausage Meat
500ml Egg Wash (beaten egg & milk)
1 cup Flour
2 cup Panko Breadcrumbs
1 litre Cooking Oil for frying
4 portion Mixed salad greens
4 Cherry Tomato cut in half
Salad dressing
Seasoning
EQUIPMENT
Small cast Iron pot for deep frying
Spider or slotted spoon
Tray with kitchen towel to drain oil
Mixing bowl
Measuring Scoop (50/1)
Utensils
METHOD
1. Mix sausage meat and pudding thoroughly in a mixing bowl.
2. Using the measuring scoop, portion out 12 even sized balls of approximately 33g each
3. Shape into balls, dust with flour, egg wash and crumb. Pop in fridge to set
4. Heat oil in cast iron pot on stove top to 180?C. Deep fry the balls until golden brown and cooked through to 75?C
5. Drain on kitchen paper.
6. Garnish plate with salad, place a spoon of marmalade (see below) on the plate and three bon bons per portion, per plate
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RED ONION MARMALADE
INGREDIENTS
5 Red onions (finely Diced)
5 Cloves Whole
1/2 Orange (Juiced)
2 tbsp. Balsamic vinegar
1 tsp. Vanilla Extract
100ml Red wine vinegar
350g Sugar
350ml Red wine
1 only Star Anise
2 tsp. Lemon Juice
1 Cinnamon Sticks
50ml Olive oil
1 only Bay Leaf
Water as needed
EQUIPMENT
Cast Iron Pot
Cutting Board
Juicer
Knife
Spatula
METHOD
1. Sweat onions with the oil and a dash of water for 2 minutes
2. Add sugar, balsamic, wine vinegar & fruit juices. Cook for a few minutes to dissolve the sugar.
3. Add the spices and remaining liquids and bring to a boil
4. Once boiling turn down to a simmer and reduce the liquid by half, stirring regularly
5. Mix should be dark and deep Mahogany colour.
6. Turn heat off and leave onion mix to cool, Bottle & refrigerate.
