Scottish butcher Simon Howie, producer of Scotland’s best-selling black pudding, has partnered with Scotland’s new national chef and MasterChef: The Professionals winner, Gary Maclean, to share the love this Valentine’s Day with two delicious recipes guaranteed to get hearts racing.

Working together, the pair have come up with recipes for the perfect brunch and a romantic dinner that centre around Simon Howie’s Wee Black Pudding, an award winning and versatile ingredient. In these recipes, the soft textured pudding, which is blended with caramelised apple and warming spices, is combined with a variety of different flavours and textures to create a brunch recipe and dinner dish.

To create the perfect brunch dish, Simon Howie’s wee black pudding is fried alongside diced potatoes and garlic, then topped with a baked egg. The warm spices of the pudding mixed with the sharpness of the garlic makes for the perfect accompaniment to a lazy Sunday morning.

The dinner recipe blends the delicate sweet flavour of king scallops with the rich black pudding, serving it with a light fennel and apple salad adding a burst of freshness to the dish.

 

SIMON HOWIE WEE BLACK PUDDING RECIPES BY MASTERCHEF: THE PROFESSIONALS AND NATIONAL CHEF OF SCOTLAND GARY MACLEAN.

Brunch: Black pudding, diced garlic potatoes with and hens egg
Ingredients:

1                        Simon Howie Wee Black Pudding (sliced and quartered)
500g                  Frying potatoes (diced)
2 clove              Garlic (crushed)
2 tsp                  Oil
4                        Eggs (free range)
Bunch               Flat parsley (shredded)

Method:
Pre heat your oven to 200°C.

  1. This is a very easy dish to make and is perfect for a Sunday brunch. The first thing you need to do is to dice the potato and place the potato into a frying pan and fry until golden and crisp.
  2. Add the Simon Howie black pudding and cook until the pudding starts to crisp up, then add the crushed garlic and cook out for a couple of minutes.
  3. The last thing to add is the shredded flat parsley.
  4. Split this mixture into four oven proof dishes and then crack an egg into each dish and bake until the egg is cooked, try when cooking to keep the yolk runny.

Romantic Meal: Seared king scallops, black pudding with a fennel, apple salad
Serves two

For the fennel and apple salad
Ingredients:

50g                    Rape seed oil
1/8th pkt           Dill
1                        Lemon
1                       Fennel bulb
1                        Braeburn  apple
1                        Red Chilli (finely diced)

Method:

  1. Wash and slice the baby fennel through the mandolin or by hand.
  2. Combine the lemon, chili, oil and dill to make a lemon dressing, zest the lemon, I would then put the lemon into the microwave for 10 seconds, this helps extract all the juice, add the zest to the juice and slowly add the oil. Taste and adjust the seasoning, finish with the chopped dill and chilli.
  3. Mix this dressing with the fennel and put to one side.

For the scallops and black pudding
Ingredients:

1                        Simon Howie Wee Black Pudding (sliced)
6                        King Scallops (hand dived, in shell, medium size)
1                        Lemon
20ml                  Rape seed oil
50g                    Butter

Method:

  1. Heat a frying pan up and add a little oil, place the sliced black pudding into the pan cook for a couple of minutes then add the scallops cook the scallops until they have achieved a golden colour. Turn the black pudding and the scallops and cook on the other side for a few minutes. Remove the pan from the heat add a little butter and a squeeze of lemon juice.
  2. Serve with the salad as a starter or light meal.

Further information on Simon Howie can be found at www.thescottishbutcher.com