Serves four Ingredients 4 eggs 100g black pudding Polenta 100g peas 100g feves 20g sugar 50g butter 100ml milk Puff pastry 2 onions Cream Knorr vegetable bouillon White wine
Method To make the soup, bring 100ml of vegetable bouillion to the boil. Add the feves and half the peas and simmer. Caramelise the sugar and add to the stock. Bring the butter up to noisette and add milk. Add to the stock, place in blender and liquidise. Add the rest of the peas and again liquidise. Pass through a fine sieve and set aside. Break the black pudding down and add a little cream. Roll into 20g balls and roll them in the polenta. Set aside. Roll out pastry thinly and bake as a sheet. Finely chop onions and sweat down until soft. Add a little white wine and reduce. Spread the onion mixture on to the pastry and cut into rectangular pieces. Poach the eggs at 62ºC for 30 minutes and then remove. Bring the soup back up to temperature and foam. Deep fry the black pudding and place on plate, add the poached egg to plate and finish with the soup and foam. Place pastry Tatin on the egg and serve. One of Simon Hulstone's 'Knorr Chef of the Year' winning recipes.