Chipotle pickled strawberries with black pudding, sautéed potatoes, and rainbow chard

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

200°C

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

    1. Pop all your ingredients with the exception of the strawberries into a pan and bring to the boil.
    2. Simmer for 5 minutes.
    3. Take off the heat and allow to part cool to about 35°C.

    Sautéeing

    1. Set up your Big Green Egg for a direct cook at 200°C.
    2. Warm up a cast iron skillet.
    3. Chop your potato halves into quarters.
    4. 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.
    5. 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

    1. With a slotted spoon, take your strawberry slices out of the pickling liquid, reserving it.
    2. Add the strawberry to the sautéed ingredients.
    3. Drizzle a little of the pickling liquid over the dish and stir through.
    4. Season with a little salt and Szechuan pepper or black pepper.

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