Perfectly paired with a cocktail Bullshot hot, warm up this winter with delicious, hearty
brunch recipe Rose Prince
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brunch recipe Rose Prince
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With lots of punchy flavor is a hash for body and soul warm up before starting in the cold. Serve with warm Bullshot cocktails. For each drink you will have consumed 150ml, a glass of vodka, a teaspoon of sherry, a dash each of Worcestershire sauce and Tabasco and freshly ground black pepper.INGREDIENTS
for hashing
500g plain black pudding (no fat lumps, I recommend Stornoway)
Potatoes 500g medium, peeled
2 yellow mustard seeds c
1 teaspoon dried thyme
2 eggs, beaten
1 tablespoon domed coffee tomato puree
1 tablespoon domed coffee black olive paste (tapenade)
1 teaspoon capers level, chopped butter, for frying
to serve
eggs
paprika
fresh rocket leaves
good-quality soft black olives, pitted
black sesame seeds
olive oil
METHOD
Remove the black pudding from its skin and mash with a fork. Put in a bowl. Boil the potatoes whole until just tender when pierced with a knife (they should not be mushy). Leave to cool, then cut into 1cm dice. Meanwhile, add the other hash ingredients (except the butter) and a teaspoon of freshly ground black pepper to the black pudding. Mix well. Add the potatoes and stir to a lumpy hash – do not over-mix.
Heat the butter in an 18cm non-stick pan. Spoon in the hash mixture and spread it out evenly over the base. Cook over a low-medium heat for eight to 10 minutes – the hash should be brown and crisp underneath if you lift it with a spatula. Either put it under a low grill to cook the surface, or place a dinner plate over the top of the pan, invert it so the hash is on the plate, then slide the hash back into the pan to cook the other side – again for about 10 minutes.
Fry an egg or two for each person and serve on a slice of hot hash with a pinch of paprika, some rocket, chopped black olives, a pinch of black sesame seeds and a few drops of olive oil.
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