Method
- Start by pounding the pistachios using a mortar and pestle, add the sliced onions and give them a good mix/pounding
- Sauté the onion and nut mix, until golden brown
- Fry the slices of Rudd’s Black Pudding and potato cakes for 2/3 mins on each side for both
- Construct the dish by spreading a generous dollop of mango chutney on the hot potato cake, add a couple of pieces of the Rudd’s Black Pudding and finish with the onion and pistachio nut mix, delish!
Ingredients
- 280g Rudd’s Black Pudding
- 4 Potato cakes, ready made
- 75g Mango Chutney
- 100g Pistachios, shelled
- 125g Onions, sliced
2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse
