Jenny Flynn, the head chef at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for Food at Faithlegg. For this edition, Jenny brings you the recipe for Black Pudding Rosti with Poached Eggs, Crispy Bacon and Wild Garlic Pesto.
Black Pudding Rosti with Poached Eggs, Crispy Bacon and Wild Garlic Pesto
This is a lovely brunch idea that is perfect for Mother’s Day coming up this Sunday!
To make the rosti
Ingredients
- Black pudding 100g
- Potato large rooster 2 or 500g
- Salt and pepper for seasoning
- Butter 100g
Method:
- Peel your potato, grate your potato into a tea towel, and squeeze out any excess water
- Cook your black pudding under the grill and allow it to cool. When cold, break it up
- Add to the potato mix add salt and pepper make into small patties
- In a shallow pan heat with some oil and add the rosti and shake the pan, to stop from sticking, flip and cook with a knob of butter for flavour and colour,
- Finish in the oven for about 8-10 minutes at 180 °C
Wild Garlic pesto
This will last in your fridge for a few weeks. It is lovely just drizzled over some freshly cooked pasta as well!
Ingredients
- 1 bunch of wild garlic
- Small sprigs of curly parsley
- 25g toasted pine nuts or mixed nuts
- 60g parmesan cheese
- 150ml of rapeseed oil or olive oil
- ½ lemon juice
- Salt and pepper to taste
Method:
- Put all ingredients except the oil into a food processor or use a handheld blender to blitz
- Slowly add the oil, and that is it, a wild garlic pesto
To assemble:
Place the rosti underneath the poached eggs, top with wild garlic pesto and crispy bacon. I added a baby tomato on the vine garnish for a bit more colour and to dress the plate; these can just be popped under the grill with a drizzle of oil and salt.
*Jenny’s tip for poached eggs: add a splash of white vinegar to the water; it helps keep the egg white together.
Enjoy!
Jenny Flynn
