Crispy Black Pudding Wontons

Thanks to Jimmy at that fine Motörhead blog Moving Like A Parelellogram for this recipe.

Ingredients...

1 tablespoon olive oil

1 small onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

450 g /1 lb. black pudding skinned and chopped

1 bunch spring onions, about 8 trimmed and finely chopped

140 g / 5 oz chicken breast boned and skinned

Salt and freshly ground black pepper

25 g / 1 oz butter, at room temperature

2 eggs

150 ml /1/4 pt whipping cream

A little freshly grated nutmeg

A few leaves fresh basil chopped

1 x 350 g/ 12 oz packet won-ton skins

Vegetable oil for deep frying

Method...

Heat the olive oil in a non-stick frying pan and sauté the onion, garlic and ginger. When they have softened, add the black pudding and cook for about a minute. Add the spring onions and remove the pan from the heat so that they remain crunchy.
Put it to one side to cool.

Take the chicken breast and blend it in a food processor with a teaspoon of salt. Add the butter and blend again. Now add an egg and continue to blend while you pour in the cream. Stop the motor from time to time and scrape the inside of the bowl with a rubber spatula so that everything is evenly combined.

Stir the chicken mousse into the black pudding mixture and season with salt, pepper and nutmeg.
Finally, add the basil.

4. Lay out 6 -9 won ton skins on a clean work surface and place a spoonful of the black pudding mixture in the centre of each. Beat the remaining egg and use it to brush the edges of the won-ton skins. Fold each in half to form a triangle and press the edges firmly together. Repeat until all the mixture has been used.

Heat a deep pan of oil to 180 oc / 350 F. Fry about 6 won-tons at a time until they are golden brown, about 2-3 minutes.
Drain and turn them out on to kitchen paper.

Serve hot.

It's enough to make Snaggletooth drool...