Sunday breakfast. Scottish black pudding from Simon Howie, flavoured with cinnamon, cooked in a skillet for seven minutes each side at a medium heat, reduced towards the end of the process. Best cooked slowly rather than quickly. Cooked along with the quartered tomatoes.
Two onions were chopped into thin strips and stir-fried in sunflower oil in a saute pan, until partially caramelised. A high heat to start with, and then reduced to a medium heat, stirring frequently. The hash browns were cooked in the same pan. All ready to serve after fifteen to twenty minutes of cooking. Requires no condiments, but German or Dijon mustard is recommended.
Black Pudding with Cinnamon
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