Black pudding croquettes with spinach, poached egg and chive butter sauce

 Prep Time: 20mins
Cook Time: 15mins
Ready in: 35

Chef’s tips
Try and buy a good quality black pudding, there are lots of Irish artisan one’s on the market.
This dish works well as a starter or a perfect brunch dish to have with friends.
Why not try adding a cooked chicken breast to have as main course

Ingredients

  • Ingredients

  • 600g black pudding

  • 2 eggs

  • 100g flour

  • 100mls milk

  • 150g bread crumbs

  • 150 baby spinach

  • 4 eggs for poaching

  •  

  • Sauce

  • 2 shallots

  • 100mls white wine

  • 30mls white wine vinegar

  • 200mls cream

  • 50g butter

  • 1 bunch chives finely chopped

Method

  1. Cut the black pudding into 12 cubes.
  2. Set up 3 bowls, 1 with bread crumbs, 1 with flour, 1 with the beaten eggs and milk.
  3. To cover the black pudding with bread crumbs. Place in the flour bowl, egg bowl and then into the bread crumbs, now they are ready for deep frying – when ready to cook, deep fry for 3-4 mins or until golden brown and hot in centre.
  4. To cook spinach – sauté in a little butter until wilted
  5. Put on a pot of water to boil with 10mls vinegar to poach the eggs – poach the eggs for 2-3 mins.
  6. To make sauce – put chopped shallots, vinegar and white wine into a pot and reduce by half, add the cream and reduce until it covers the back of a spoon – season with salt and pepper and finish the sauce with the chopped chives when you are ready to serve.
  7. To plate – put some of the spinach in the centre of the plate, place the poached egg on top, 3 croquettes around the outside and dress the plate with chive butter sauce.
Back