Sauté the shallot or onion until soft in a dash of oil and 1 knob of butter.⠀. Add the peas and cook for 4 minutes. Season and add to a blender or bullet. Set aside somewhere warm.⠀. Cut 5 discs of the black pudding. Pan fry for 3 minutes on each side until crispy. In very hot large frying pan add a splash of oil.. Method. 1. Place the peas and onions in a small pan and cover with 150ml boiling water. 2. Cover and simmer for 4 minutes and then drain well. 3. Add the fresh mint and cream and use a stick blender to puree the mixture until smooth.
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1- Cook peas in salted boiling water for about 3 mins2- Drain and tip into blender with the mint leaves and vinegar3- Puree the peas , adding a little of the chicken stock to achieve the required consistency4- Season the Puree with salt and pepper to taste5- Keep warm until ready to serve.. Method. Preheat the oven to 70°C fan/90ºC/gas mark ¼. Pan-fry the black pudding over a medium heat until crisp andbrowned on both sides. Then transfer to the preheated oven.This will only take about 4 minutes, as black pudding is generally precooked when you buy it. To make the pea and mint purée: Place a medium-sized saucepan over a medium.
