Irish Queenie scallops with black pudding Irish wheaten
Hannah Olivia Grace Morrison
Young Cook Finalist Recipe
- Mrs Heather Kettyle
- Collegiate Grammar Enniskillen
- Key stage 4
- 8 Irish Queenie Scallops
- 2 Rashers of streaky bacon
- 80g chives, chopped
- 2 large cauliflower florets, chopped
- 40g Northern Ireland low–fat butter
- 30ml Northern Ireland skimmed milk
- 8 slices of black pudding
- 1 Armagh Bramley apple, diced
- 100g sugar syrup (60/40 sugar and water), chilled
- 20ml white balsamic vinegar
- 100ml Northern Ireland low fat single cream
- Wheaten bread:
- 150g Plain flour
- 150g wholemeal flour
- 1/3 tsp baking soda
- 1/3 tsp salt
- 30g wheat bran
- 15g Northern Ireland low fat butter
- 1 dsp golden syrup
- 1 dsp light muscavado sugar
- 200ml Northern Ireland buttermilk
- 50g Northern Ireland butter to serve
- Turn on grill.
- Combine the Bramley apple with chives and sugar syrup. Add white balsamic vinegar. Cook on the hob until it boils. Set aside for later use.
- Melt knob of butter and oil in a frying pan, then add cauliflower florets. Cook for a few minutes, making sure not to colour them. Add the milk and cover the pan and cook until the florets are soft. Add cream and reduce so there is little liquid left. Season with salt and pepper then blend smooth in a food processor.
- Grill black pudding slices.
- When nearly cooked, sear scallops in hot butter and form bacon curl.
- Serve the puree, black pudding, scallops and drizzle the chilled apple syrup around the plate.
- To make wheaten bread:
- Preheat oven to 180ºC.
- Sift the flours, salt and baking soda into a bowl. Stir with the wheat bran.
- Rub in the butter until evenly dispersed.
- Make a well in the centre of the dry ingredients and add the golden syrup, sugar and buttermilk. Mix gently using a large spoon.
- Place the dough in a greased loaf tin and bake for 25 minutes (check and if necessary reduce the oven temperature).