Yield: 4 servings
|Extra virgin olive oil
|Onion; finely chopped
|Crushed chilli flakes
|Chopped fresh thyme leaves
|Cooked baby new potatoes; halved
|White wine vinegar
|Black pudding; cut into
|Chicken livers; trimmed, cut into
|; 1cm/ 1/2in slices
|Mixed greens; such as baby
|; spinach or rocket
|Salt and freshly ground black pepper
1 Heat 1 tbsp oil with a knob of butter in a wok or frying pan and fry the onion for 5 mins until softened.
2 Stir in the chilli flakes and thyme, then add the potatoes and cook for 8-10 minutes or until the potatoes are crispy and golden.
3 Heat a large pan with 2⅖ litres/4 pints of water. Add the white wine vinegar and bring to the boil. Break each egg into the water where it is bubbling, then move the pan to the edge of the heat and simmer gently for 3 minutes. Remove with a slotted spoon and plunge into a bowl of iced water.
When cold, trim down any ragged ends from the cooked egg white.
4 Heat a large frying pan with a tablespoon of oil and a knob of butter.
Add the black pudding and fry for a minute on each side or until tender.
Transfer to a plate and keep warm.
5 Add another tablespoon of oil and 25g/1oz of butter to the pan, season the chicken livers and add, then fry for 3-4 minutes, turning once until browned but still pink in the middle. Add to the plate. De-glaze the pan with the balsamic, then add the wine. Boil to reduce a little and fold in the rest of the butter.
6 Add the eggs to a pan of boiling salted water and cook for 1-2 minutes to warm through. Add the greens to the potatoes and toss until they are just beginning to wilt. Season and divide among plates, arrange the chicken livers, black pudding and poached eggs on top. Spoon on the dressing to serve.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson Recipe by: Food & Drink
Converted by MM_Buster v2.0l.