Recipe Details
| Title | B-Bacon sausage and black pudding pilaff |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 4 | |
| Created | 16th February 2015 10:02 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 530.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Pork, bacon, streaky, raw | 250 Gram | |
| Oil, olive | 2 Tablespoon | |
| Onions, raw | 1 Large | |
| Sausage, beef, cured, cooked, smoked | 250 Gram | |
| Black pudding, raw | 250 Gram | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Rice, white, basmati, raw | 500 Gram |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
| No Allergen Warnings at the moment! |
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 1,090 |  |
| Protein | 69.14% | |
| Other Carbohydrate | 67.49% | |
| Sugar | 4.14% | |
| Fat Saturated | 90.79% | |
| Fat Unsaturated | 62.10% | |
| Fiber | 5.81% | |
| Sodium | 80.89% | |
| Salt | 84.52% | |
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Recipe Method
1. In a large pan gently fry the diced streaky bacon until starting to crisp a little. Add the finely chopped onion and sweat until soft, golden and translucent. 2. Add the cooked sausage pieces (roughly chopped) and black pudding (chopped roughly or crumbled) and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don't burn them black). 3. Throw in the cooked basmati rice (or other long grain rice) and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. 4. Taste and season as you like with salt and freshly ground black pepper. Serve at once.