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Bryn Williams’s crispy black pudding, poached hen’s egg and fresh peas
Serves 4 Starters and mains
Ingredients
- 4 fresh eggs
- 1tbsp white wine vinegar
- 100ml chicken stock
- 50g butter
- 150g fresh or frozen peas, cooked
- 100g pea shoots or cress
For the black pudding
- 160g black pudding, peeled and divided into 4 equal pieces
- 1tbsp plain flour
- 1 egg, beaten
- 50g breadcrumbs
- vegetable oil, for deep frying
Method
If you have a deep-fat fryer, set it to 170°C/338°F. If not, preheat the oven to 180°C/350°F/Gas 4. Crack the eggs into 4 individual tea cups or small ramekins. Bring a medium-sized pan of water to a rolling boil, adding the vinegar and 1tsp salt. One by one, add the eggs. They will sink to the bottom of the pan and, as they do, watch the white come up and around the yolk. After about 30 seconds, the eggs will rise through the water again. At this point, scoop them out with a slotted spoon and immediately put them in a bowl of iced water to stop them from cooking. When the eggs are cold, remove them from the water with a slotted spoon, and set aside. Neaten them by carefully trimming away any straggly bits of white with a pair of scissors.
Form the black pudding into balls and dust them with the flour. Dip them into the beaten egg and roll them in the breadcrumbs, until thoroughly coated. Put on a plate and set aside.
Bring the chicken stock to the boil in a pan and bubble until the liquid is reduced by half. Add the butter and the cooked peas. Season to tasted with salt and pepper. Take off the heat and put a lid on to keep warm.
If you’re using a deep-fat fryer, deep-fry the black pudding balls until golden brown, 2-3 minutes. Remove from the oil carefully, and set aside to drain on kitchen paper. If you do not have a deep-fat fryer, heat 2tbsp vegetable oil in a frying pan with a metal handle and fry the black pudding balls until golden brown, moving them all the time so that they cover evenly. This should take a few minutes. Then pop them into the preheated oven to finish for 7-10 minutes. Remove from the pan and drain on kitchen paper.
Bring a pan of water to the boil, add the cooled eggs using a slotted spoon, and give them 30-60 seconds to heat through.
To serve, place a spoonful of peas and some of their broth into individual bowls, put the poached eggs on top, gently position the black pudding on top of that and finish with a liberal sprinkling of the pea shoots or cress.
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