Chipotle pickled strawberries with black pudding, sautéed potatoes, and rainbow chard
Earlier in 2023, I was asked by the guys at Meat & Greet BBQ Podcast to be interviewed. I had a great time, and the podcast was published in June 2023. You can listen to the podcast here.
Part of the show is called #BBQBingo. During the slot you get allocated an ingredient. Well listen in and see which of the ingredients from this dish I was allocated.
Cooking surfaces
BBQ Temperature
Ingredients
For the pickled strawberries
- 100ml white wine vinegar
- 3 tbsp sugar
- 2 tsp salt
- 1 large clove of crushed garlic
- 1/2 tsp chipotle flakes
- 1/4 tsp crushed Szechuan peppercorns
- 7 or 8 strawberries, chopped into 5mm slices
For the sauté
- 300g baby potatoes, cut in half and boiled until soft
- 110g black pudding, cut into 1cm cubes
- 4 stalks of rainbow chard
- 2-3 tbsp olive oil
- Maldon salt and Szechuan pepper (or black pepper) to season.
Method
For the pickled strawberries
- Pop all your ingredients with the exception of the strawberries into a pan and bring to the boil.
- Simmer for 5 minutes.
- Take off the heat and allow to part cool to about 35°C.
Sautéeing
- Set up your Big Green Egg for a direct cook at 200°C.
- Warm up a cast iron skillet.
- Chop your potato halves into quarters.
- Pop in your oil, and once warm, sauté your potato chunks and black pudding. You’re looking to crisp up the outside of the black pudding and get a lovely golden fry on the potatoes.
- Chop your chard into 1.2cm pieces and pop in the pan to wilt. You want the stalk to soften but still have some bite.
Putting it together
- With a slotted spoon, take your strawberry slices out of the pickling liquid, reserving it.
- Add the strawberry to the sautéed ingredients.
- Drizzle a little of the pickling liquid over the dish and stir through.
- Season with a little salt and Szechuan pepper or black pepper.