Black Pudding, Fried New Potatoes & Peas

Black Pudding, Fried New Potatoes & Peas

IMG_5229

 

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!!

IMG_5669

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.

 

IMG_6108

 

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.

Share your black pudding & potato recipes with us on Twitter, Instagram & Facebook.

 instagramfollow me  find us

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

Advertisements

Chicken Thigh Hot Pot in Tomato, Fennel & Lemon Sauce

IMG_5669

Chicken Thigh Hot Pot in Tomato, Fennel & Lemon Sauce

The time is nigh; celebrate the thigh! These days we don’t cook nearly enough with chicken thighs. Somewhere in the passing of time, the breast was given a gold star and red carpet treatment, wings followed in second place, leaving the thigh trailing behind and for the life of me, I can’t figure out why!

Chicken Thigh. It’s like a bigger, juicier, crispier wing.  Rich, dark, juicy chicken, wrapped in a crackled, crispy, salty skin. What. Is. Not. To. Like.?!

This recipe was inspired by Spanish tapas I had in Barcelona when I was there for non-maid duties (I’m a Scientist, and my job forces me to travel to sunny places like Spain… do your homework kids!! It’s worth it, I tell ya!). The dish they served to share was overflowing with prawns, mussels & cockles in a tomato sauce with fresh coriander and lemon juice, but I do love a chicken thigh and I thought they’d make a great substitute for this dish when I was cooking for family who suffer from death by prawns.

It’s fresh but smokey, warm but zesty and is simple but full of flavour, give it a go! It pairs well with a side dish of potatoes, peas and black pudding (recipe over here!)… I hope it inspires you to embrace the thigh; it’s time!

IMG_5229

Chicken Thigh Hot Pot in Tomato, Fennel & Lemon Sauce

Ingredients

Serves 4: 

8 Chicken Thighs (Skin on)

2 Medium Fennel Bulbs, Sliced

250g Passatta Sauce

250mL Chicken Stock

1 Tbsp Smoked Paprika

1 Tsp Cinnamon

1 Tsp Sea Salt

1 Birdseye Chilli, Chopped

3 Cloves of Fresh Garlic, Thinly Sliced

1 Tsp Brown Sugar

30g Fresh Coriander, Chopped

30g Fresh Basil, Chopped

Grated Rind & Juice of 1 Lemon

2 Tbsp Broighter Gold Lemon Oil

 

Method

Preparation time: 1 hour 

Cooking time: 45-50 minutes 

Calories per serving: 301 Calories per serving (5.2g sugar)

 

Marinade the chicken, paprika, cinnamon, salt, lemon rind & 1 tbsp of oil in a bowl in the fridge for 1 hour before cooking.

In a hot, oiled pan, brown the marinated chicken thighs, skin side down first before turning to brown on the other side.

Remove the browned chicken thighs from the pan and leave to one side.

Add the fennel to the pan and cook until it softens.

Add the brown sugar, garlic, chilli, passata, stock and lemon juice to the pan and stir well.

Place the chicken thighs skin side up into the tomato sauce. Cover the pan with a lid and cook for an additional 25-30 minutes.

Garnish the dish with freshly chopped coriander and basil before serving with Black Pudding, Fried New Potatoes & Peas…!

Bueno!

Share your Chicken recipes with us on Twitter, Instagram & Facebook.

 instagramfollow me  find us

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 SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com