Black pudding, pea, peanut, mushroom and spinach ragout

main
asian
scottish

Ingredients

  • 200g black pudding
  • Peanut oil
  • Sesame oil
  • 1 onion, peeled and thinly sliced
  • Big handful shitake mushrooms
  • Half thumb of ginger, julienned
  • 50 ml mirin or 25ml rice wine vinegar
  • 50 ml soy sauce
  • 60 peanuts
  • 100g spinach
  • 100g peas
  • 400g fresh rice noodles

Directions

  • Add the black pudding to a cold pan, and heat to medium high. Add a little oil if the black pudding isn’t fatty.
  • Once the black pudding is starting to go crispy, remove from the pan and add the oil, mushrooms and ginger. As it browns, add the soy sauce and wine vinegar.
  • Add the peanuts, spinach and peas with a heavy splash of water. As soon as the spinach wilts it’s ready. Add more water if needed so there is a little sauce.
  • Heat the noodles in the microwave by pouring on some water and covering with cling film then serve.

This dish is a Scottish-Chinese hybrid, but it really works. The recipe comes from Peter Gordon at The Providores - a highly rated Kiwi restaurant in London.