Chipotle pickled strawberries with black pudding, sautéed potatoes, and rainbow chard
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.
Ingredients
Equipment
Grill Temperature
Surfaces
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 1½ cm 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.
Video
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