Black Pudding, Fried New Potatoes & Peas
Never mind, longer evenings, cherry blossoms, or an abundance of bank holidays. Spring’s arrival means one important thing. New season = New potatoes.
Boil’em, mash ’em, stick’em in stew! I love those little critters!
I’m guilty of always cooking up a spare 10-15 new potatoes just so there is a handful ready for frying, in case of a fried potato emergency! What’s that?! You too…Hello friend. Welcome! You’re in good company here – this Scullery is a safe place!
The dish below brings together new potatoes, fresh peas in a pod and rich spiced black pudding. The spices seep out of the fried pudding to season the oil, crisping up new potatoes as they soak up all the flavour from the pudding. The green peas add a fresh, sweet flavour to cut through the richness of the pudding and fried potatoes. I first came across this recipe when the lovely folks over at Deli Muru made the dish using some of my Black Pudding after their first Inns Market outing!
We’ve used our SculleryMade Black Lava pudding here because it’s seasoned with chili and smoked paprika which gives a rich, smokey, spicy flavour to the dish. If you can’t get hold of our Black Lava, try adding a teaspoon of smoked paprika and a chopped birdseye chilli to the pan when frying your pudding.
All together, this dish pairs nicely with our smokey, spicy Chicken Thigh Hot Pot in Tomato, Fennel & Lemon Sauce… Bueno!
Enjoy!!
Black Pudding, Fried New Potatoes & Peas
Ingredients
Serves #: 4
Ingredients
300g New Potatoes, parboiled for 10 minutes
180g BlackLava, Belfast Black Pudding
100g Fresh peas in a pod, sliced
Oil for frying
Method
Preparation time: 5 minutes
Cooking time: 10 minutes
Calories per serving: 129 Calories per portion (0.9g sugar)
Slice the Black Pudding into 0.5inch thick slices and fry on a medium heat, turning over to crisp on both sides.
While the pudding is frying, slice the cooked new potatoes.
Remove the pudding from the pan and leave to one side. Use the hot oil from the pudding to cook the potato slices until they are crispy on both sides.
While the potatoes are frying, boil the peas in their pods for 3-4 minutes and drain.
Add the peas in a pod to the potatoes and crumble the cooked black pudding through the mixtures and cook for an additional 2 minutes before serving warm.
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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com
For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!
SculleryMade – Ormeau Rd, Belfast
Contact: Caoimhe@scullery-made.com
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