with Mixed Leaves and Basil Oil
Author: David Corke, Fresh Restaurant Nottingham
Method
Pan fry the black/chilli pudding in a little butter until golden and remove from the heat.
Place the spinach in a small sauce pan, again in a little butter and wilt slowly. Place the spinach in the middle of the plate and place the leaves on top to create a nice stack.
Drop the black/chilli pudding pieces on top and garnish with the basil oil.
Ingredients
10oz of Black/Chilli Pudding
2oz of English Baby Spinach
¼ of Frizzy lettuce
¼ of Endive lettuce
1oz of Basil oil
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