Black Pudding with Marinated Burnt Tomatoes and Feta on Toast

Name: Black Pudding with Marinated Burnt Tomatoes and Feta on Toast
Yield: Serves 4
Cuisine: British
Ingredients: 2 shallots or 1 small red onion, finely chopped; 2 shallots or 1 small red onion, finely chopped; 1–2 tbsp capers, drained; salt and freshly ground black pepper; 200 ml white wine or cider vinegar; 200 ml white wine or cider vinegar; 1–2 tsp creamed horseradish; 2 tsp sugar; 200 ml rapeseed oil; 200 g cherry tomatoes, halved; 120 g feta cheese, rinsed, drained and crumbled; a small bunch of parsley, finely chopped; 4–8 slices of sourdough bread (see any of the recipes in this chapter), for toasting; 8 slices Ritchies Aultbea black pudding; a knob of butter; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

When John Eric told me he liked his black pudding on toast, I thought I would create a brunch-style dish with it. The combination of marinated burnt tomatoes and salty feta work well with the black pudding, and you can always add a poached or fried egg to beef up your brunch.

Ingredients

For the marinated tomatoes

200 ml rapeseed oil
200 g cherry tomatoes, halved
200

Europe
United Kingdom
Sutherland
South of Argyll
Caithness
Braemar
Breakfast
Brunch
Scotland

Method

Heat a heavy-based pan and, using a piece of kitchen paper, lightly smear it with a drop of the rapeseed oil. Place the tomatoes in the pan, open-side down, to sear for about 5 minutes, until they begin to burn around the edges.

Meanwhile in a bowl, mix together the rapeseed oil, vinegar, creamed horseradish and sugar. Stir in the shallots and capers and season with salt and pepper. Whe