Boyne Valley Bites Recipe
Dunany Spelt & Meade Farm Potato Farl with Hugh Maguire’s Smoked Black Pudding, Poached Eggs & A Bit on the Side Green Jalapeno Jelly.
This is a delicious dish created by Chefs Tara Walker and Conor Halpenny for our Boyne Valley Bites initiative and can easily be tried at home.
Please let us know if you give it a go!
INGREDIENTS
- 100g Dunany spelt flour
- 100g Mashed Meade Farm Rooster
potatoes
- A knob of butter, melted
- Oriel sea salt and pepper
- Another knob of butter
- 1 stick of Hugh Maguire’s Smoked
Black Pudding
- 1 tbsp. jus or chicken stock
- 4 eggs
- A Bit on the Side Green Jalapeno Jelly
- Coole Farm leaves
- McCormack’s micro basil
DIRECTIONS
1. Mix together the spelt flour, mashed potato, melted butter and seasoning. Shape into a farl.
2. Pre-heat your oven to 180 degrees Celsius.
3. Heat a pan until smoking hot. Add the butter.
4. When the butter is foaming add your potato farl. Fry over medium heat for about 5 minutes or until golden brown. Flip it over and cook for another 4-5 minutes on the other side.
5. While the farl is cooking, bake the smoked black pudding in the oven for 6 minutes. Once cooked, crumble the black pudding and add 1 tbsp. of jus or chicken stock. Set aside.
6. Poach the eggs until just cooked and leave to dry on some kitchen roll.
7. Serve the potato farl with the poached eggs, smoked black pudding, A Bit on the Side Green Jalapeno Jelly, McCormack’s micro basil and some Coole Farm leaves on the side.
