For me the weekends mean one thing: I get lots of time to cook. There’s nothing I enjoy more than listening to 1980s music on a Friday night and cooking up a small storm. The weekends also give me time to experiment. Sometimes these experiments work great and sometimes they don’t. I’ll just say that I won’t be trying cider brined pork chops again! This weekend’s experiment involved black pudding and potatoes.
Bacon Wrapped Chicken with Black pudding stuffed Potatoes
2 Chicken breasts, butterflied and flattened
8 streaky bacon rashers
6 medium potatoes, peeled
1/3 Rudd’s black pudding Rudd’s Website
3 shallots, very finely chopped
Leaves from couple sprigs of thyme
Leaves from couple stalks flat leaf parsley, chopped
Sea salt & black pepper
First make your stuffings. Finely chop the shallots and divide in half.
Black pudding Stuffing: Crumble up the pudding. Melt some butter in a frying pan; add the pudding, shallot, black pepper and a pinch of thyme. Warm through being careful not to let the pudding crisp. Set aside on a plate to cool.
Potato Stuffing: Use the off-cuts from the potatoes (see below) together with one small potato, finely chopped. Bring to a boil and mash once cooked. In the meantime, melt some butter in a pan and add the shallots, some thyme and parsley and plenty of seasoning. Mix this into the potato. Also set aside on a plate to cool.
Cut your chicken breast along the side, being careful not to cut through. Then lay it between two sheets of cling film and flatten out with a rolling pin or meat mallet. It should be around 0.5cm thick on all sides. If it comes with the mini fillet, keep aside and it can be used when stuffing the breast.
Lay the bacon rashers flat on a board, 4 rashers for each chicken breast, stretch slightly with the back of your knife. Place the chicken breast in the centre of the rashers. When cool enough, spoon the potato stuffing into the centre of each breast and fold up to fully enclose the potato. Then tightly wrap the breasts in the bacon, allowing the ends to overlap. Ensure that there are no gaps or holes for the stuffing to seep through. Place the chicken in a baking dish, pour over a teaspoon or so of olive oil and sprinkle on some freshly ground black pepper. These can be kept in the fridge for a couple of hours if you want, or you can cook them immediately. Roast in a preheated oven (170C fan/190C) for 30-40mins, depending on the thickness of the wrap.
Now the potatoes are a little more complicated. Peel and halve your potatoes. Cut the tops and bottoms of them so they are flat. With a small knife, cut out a hole in the top of each potato. I also used a spoon to scoop out the flesh, use this leftover potato for your stuffing. You basically want a potato boat, deep enough to fit a tablespoon or more of the stuffing into. These need to be par-roasted before you stuff them. Preheat some olive oil in a pan, no more than 2tbsp, once hot coat each potato in oil. Roast the potatoes, top, bottom and sides for 10mins each side. Then remove and stuff each one with your black pudding stuffing. Press it in nice and tightly. Give them a final 20mins in the oven to fully crisp up and the stuffing to warm through.
Serve the potatoes and chicken with any vegetables of your choice and an onion gravy.