Black pudding potato cake with soft poached egg and tangy tarragon sauce
Black pudding and potato cake
THIS dish is a variation of a recipe that was always a firm favourite at The Bridge and it also proved to be very popular when I appeared on the BBC’s Saturday Kitchen with Celebrity Masterchef host Greg Wallace.
I always try to source the best local ingredients that I possibly can and for this starter I use RS Ireland black pudding from Andy Holt’s Real Lancashire Black Pudding Company, a family run business, based in Rawtenstall, that uses only traditional methods and a secret recipe dating back to 1879.
A couple of tips when preparing this dish: take care when mixing the ingredients together, you need to be as gentle as possible so as not to mash up the black pudding pieces, doing so would affect its texture and taste.
When shaping the potato cakes try to make the top of each one as flat as possible as this will make things easier when presenting the dish, stopping the eggs from wobbling off later.
We’ve lots planned for The Angel over the next few weeks, starting with a special six course feast to herald the start of the British Game Season.
Ingredients (for four)
170g finely mashed potato; 170g 1cm diced black pudding; 1 spoon each of chopped parsley, chives and tarragon; 6 eggs; 170g fine breadcrumbs; 55g plain flour; 10ml teaspoons white wine vinegar; 140ml cream; 55g unsalted butter; Pinch of salt and pepper; 8 uncut chives to decorate.
Method
Mix together the potato, parsley, chopped chives, black pudding and a little seasoning, and form into a ‘hockey puck shape’. Crack two eggs into a bowl and beat them.
Coat your potato cakes first in flour, then egg, then breadcrumbs and place on a tray in the fridge.
In a heavy-bottomed pan reduce the cream by half, add 5ml of white wine vinegar and season to taste. Add the tarragon and leave to stand.
Pre-heat your deep fat fryer to 180, and your oven to 200 degrees. Deep fry the potato cakes until they are golden, then place on a baking tray in the oven for seven minutes.
Boil water in a pan, add the remaining vinegar, turn down to a simmer and drop in the eggs. By the time the eggs are poached your potato cakes should be ready.
To serve
Top each cake with a soft poached egg, drizzle with the tarragon sauce, and dress with the uncut chives.
About Robert owen Brown
OFTEN described as a maverick, perhaps due to his uncompromising, individualistic approach to cooking, Robert Owen-Brown’s passion for food, coupled with his creative and imaginative use of the finest local produce, has helped to make him one of the region’s finest chefs.
Robert served his apprenticeship at the renowned Grosvenor Hotel, in Chester, and worked in Scotland, France and Italy before returning to Manchester with spells at The Midland, Brasserie Saint Pierre, Reform, Lounge 10, and the Chophouses.
He went on to open The Bridge in 2004 where he won an Egon Ronay star in recognition of his work.
His new venture, The Angel, in the old Beer House premises, has already received wide critical acclaim despite being open for just a few months.
Robert is committed to serving real, honest, fresh food in an atmospheric pub setting with an ever-changing menu the result. In addition, you will find a superb choice of bottled beers alongside a varied selection of cask ales from the finest local brewers.
The Angel, 6, Angel Street, Manchester. To make a reservation ring 0161 833 4786.
Published: Thu, 18 September, 2008
Comment on this article
You need to be logged in to comment. Login | Register