Roast pork with black pudding and chestnut mushrooms
Certain types of mushrooms can be tasty and flavoursome - some can be delicate while others can really give you a rich, meaty texture and flavour. This intensifies when they are reoasted in the same pan as black pudding.
FOR TWO PORTIONS:
2-3 lean pork chops per person
3-4 slices of black pudding per person
6-8 chestnut mushrooms per person washed and halved
1 shallot, finely chopped or grated
1 clove of garlic, crushed
Some rapeseed oil
Heat a thick-bottomed pan and add a little rapeseed oil.
Season your pork, add and gently cook until you have a good colour in each side then place in to a try and pop in the oven for 8 - 10 minutes at 180 degrees, gas 4-5, until cooked.
Meanwhile, in the same pan add your black pudding and cook on both sides.
Now add your garlic and shallot cook until tender.
Next add your mushrooms and gently cook.
Leave to sit in the pan for a minute or so away from the heat .
Check your pork to make sure it’s cooked through, and leave to rest for another minute or so .
Now on a warmed plate, add your mushrooms black pudding and pork to serve
You can finish this with a small pinch of smoked paprika . And for me a perfect accompaniment is a little bowl of oriental noodles with a dash of light soy sauce
This is a great one-pan dish that can be cooked simply, which minimises your washing up, so it’s worth a go.
Happy Cooking! Chris
If you have any cooking queries then contact chris at firstname.lastname@example.org. Chris provides a number of cooking and hospitality services . Simply call him in 086 8032225.