This is another Dunbrody Cookery School recipes, this has to be my favourite from the two day course I attended.
9 slices of black pudding (approx 1 packet)
3 oz/75g chorizo-diced
2 shallots-thinly sliced
9 baby potatoes
3 sprigs of thyme
1 large bunch fresh rocket/lettuce leaves
A couple of spoons of mustard seed dressing
Dressing (stores in the fridge for approx 2 weeks)
170ml olive oil
Juice of ½ lemon
Pinch of caster sugar
1 dessertspoon of honey
2 teaspoons of hot water
Cracked black pepper
1 teaspoon of wholegrain mustard
- To make the dressing: mix the mustard, honey, lemon juice, and seasoning together.
- Whisk in the oil and correct the consistency with hot water. Whisk in the chopped thyme and allow the dressing to rest until required.
- Par boil the baby potatoes (put them into a pot with cold water, bring them to the boil and boil for approx 6-7 minutes until just tender) and allow to cool. Slice the potatoes into 4-5 slices.
- Heat a large frying pan and cook the black pudding on both sides until gently cooked and then add the baby potatoes, shallots and chorizo and cook them for a few minutes until browned off. Sprinkle in the fresh thyme and season sparingly.
- Meanwhile mix the rocket/lettuce leaves with a little of the dressing and place in the centre of your service plate/bowl. Just before you serve the dish divide the hot pudding mixture between the plates in a decorative fashion.
This recipe is supposed to serve 6 as a starter. I made it as a lunch at the weekend, so I increased the portion size.
In the past I never used to take much care in dressing the salad but it’s definitely worthwhile teasing the dressing through the salad with your fingers, as the dressing doesn’t just land in spots.