Ingredients

1 Tbsp. Extra virgin olive oil
1 sm Onion, peeled and finely minced
1 x Garlic clove, peeled and finely minced
1 x 2 1/2 cm pie fresh ginger, peeled and finely minced
450 gm Black pudding, skinned and minced
1 bn Spring onions, about 6, trimmed and finely minced
140 gm Chicken breast, boned and skinned Salt and freshly grnd pepper
25 gm Butter
2 x Large eggs
150 ml Whipping cream A little freshly grated nutmeg Few leaves fresh basil, minced
1 x 350 gram pac wonton skins Vegetable oil for deep-frying
1 Tbsp. Soy sauce
1 Tbsp. Stock syrup
1 Tbsp. White wine vinegar
1 Tbsp. Tomato sauce
1 tsp Dijon mustard
1 tsp Worcestershire sauce Mixed salad leaves
1 x Courgette
1 x Carrot

scroll for more

Crispy Bury Black Pudding Wontons

Servings: 1

Heat the oil in a non-stick frying pan and saute/fry the onion, garlic and ginger. When softened, add in the black pudding and cook for about a minute. Add in the spring onions and remove the pan from the heat so which they remain crunchy. Put it to one side to cold.
Take the chicken breast and blend it in a food processor with a tsp. of salt. Add in the butter and blend again. Now add in an egg and continue to blend while you pour in the cream. Stop the motor from time to time and scrape the inside of the bowl with a rubber spatula so which everything is proportionately combined.
Stir the chicken mousse into the black pudding mix and season with salt, pepper and nutmeg. Finally, add in the basil.
Lay out 6-9 wonton skins on a clean work surface and place a spoonful of the black pudding mix in the centre of each. Beat the remaining egg and use it to brush the edges of the wonton skins. Fold each in half to create a triangle and press the edges firmly together.
Repeat till all the mix has been used. Heat a deep pan of oil to 180C/350F. Fry about 6 wontons at a time till they are golden, about 2-3 min.
Drain and turn them out on to kitchen paper. Serve warm.
For the dressing: Whisk all the ingredients together. Garnish with mixed salad leaves, courgette and carrot.