For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. This brunch recipe comes from The Angel Hotel, Abergavenny.
Ingredients
- 6 Slices of Trealy Farm black pudding
- 2 Free range organic hen’s eggs.
- 1 Portobello Mushroom
- 2 Slices Pancetta
- Bloody Mary Ketchup
- Tendril pea shoots to garnish
Method
- To make the Bloody Mary Ketchup, mix 100ml ketchup, 25ml of Chase vodka, tobasco and Worcestershire to taste. Pinch of salt and fresh ground black pepper.
- Soft boil the egg for 5½ mins, refresh in ice water, peel and coat in panko breadcrumbs by rolling in seasoned cornflour, beaten egg and then in the breadcrumbs.
- Deep fry in rapeseed oil at 180°C for 1 min. Drain and keep aside.
- Butter a peeled portobello mushroom and season well. Place in a tin foil parcel with a spring of thyme.
- Roast in the parcel at 180°C for 15 mins.
- Remove from oven, add a good splash of Worcestershire Sauce and cut into six wedges.
- Grill slices of pancetta until crisp and keep to one side.
- Slice the black pudding into 1cm slices and place under a hot, preheated grill for 2 mins each side.
- Dress the plate with the spiced tomato sauce. Add the mushroom, grilled black pudding, pancetta crisp and the egg. Finally, garnish with some tendril pea shoots.
The above recipe is from The Angel Hotel, Abergavenny. TEL: 01873 857121 EMAIL: info@angelabergavenny.com WEB: angelabergavenny.com
