PORK AND BLACK PUDDING SCOTCH EGG with bubble and squeak and a creamy mustard sauce
SERVES: 4 | PREP TIME: 5 MINUTES | COOK TIME: 25 MINUTES
INGREDIENTS
4 Happy Belly Pork & Black Pudding scotch eggs
100ml double cream
25g wholegrain mustard
pinch salt & pepper
1tbsp butter
3 sliced spring onions
25g sliced red onion
1 crushed clove garlic
25g grated mature cheddar
3 large potatoes
1 white cabbage
METHOD
- To make the bubble and squeak, melt the butter in a saucepan and gently fry the onion and crushed garlic until soft.
- Boil the potatoes and cabbage until cooked. Let potatoes cool.
- Add the spring onions, cabbage and cold potatoes and gently fry.
- Break down the potatoes with the back of your wooden spoon and keep frying.
- Tip the mix into a suitable oven dish and sprinkle with grated cheddar. Bake in the oven at 200C for 5 mins until piping hot.
- To make the sauce gently heat up the cream in a saucepan and add the wholegrain mustard. Simmer for 2 mins.
- Reheat the scotch eggs on a baking tray in the centre of the oven at 200C (Fan) for 12-15 mins.
- Cut up the scotch eggs into quarters and serve with the bubble and squeak and mustard sauce.
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