Black pudding with apple, crispy potatoes and soft egg
- Boil the potatoes. Heat the oil in a frying pan. Cut the potatoes into 1.5cm cubes, then fry them until the edges are crisp and golden. Meanwhile, cut the black puddings into 2cm cubes, then add to the crisp potatoes. Cook for 2-3 minutes until a brown crust has formed on the puddings. Chop the apples into pieces roughly the same size as the potatoes. If necessary, add a little more oil to the pan, then add the apple pieces and cook until they colour slightly - about 3 minutes.
- Remove the ingredients to a warm plate covered with absorbent paper and keep them warm while you poach the eggs.
- Eggs should be at room temperature. Bring a pan of water and the vinegar to the boil. Crack the eggs into the water, then lower the heat and cook for 3 -minutes with the water barely bubbling. Remove the eggs with a slotted spoon, allowing the water to drain away. You may need to cook the eggs in batches, so keep the cooked ones warm on a plate lined with absorbent paper.
- Divide the potato, pudding and apple mixture between each of 4 plates, then top each plate with 2 poached eggs. Season lightly with salt and pepper.
A good black pudding has a coarse texture and remains meltingly tender yet crumbles slightly when cooked. Cut the pudding into thick slices, as these will hold together better than thin ones, and always cook them in a very hot pan. Allow the pieces to form a crusty exterior, as this helps prevent the fat escaping. They are fragile, so turn them gently. Cook the potatoes and apples in the same pan to keep all the flavours together.
Note: You can finish this dish by adding potato crisps for an extra crunch. Thinly slice a potato and bake in the oven until crispy.