Last week, we tried out TikTok’s viral ‘Twisted Bacon‘ trend, but this week we’re bringing you what could be bacon’s BOLDEST move yet! In celebration of Bacon You Crazy month, we’re trying out the coveted Woven Bacon Taco Shell…A thing of urban legend to some, but to us? A worthy challenge!
It doesn’t get much cheddar than this! Cook up our ULTIMATE Haggis & Macaroni Toastie recipe for an extra-special Burns Night snack… We promise it will make you melt!
We’ve added brand-new products to our supermarket stores throughout Scotland! From September 2021, you can sink your teeth into our all-new Veggie White Pudding, Bacon Medallions, and more. How about some Chicken Square Sausage if you’re feeling extra peckish?
We love ourselves a customer showcase! Elliot’s a keen home cook from Aberdeen, and we’re so excited to share his delicious Black Pudding & Sweetcorn Puree Scallops recipe featuring our Classic Breakfast Black Pudding. This meal is perfect as a starter and guaranteed to impress your dinner guests!
Puree: Add sweetcorn, creme fraiche or double cream, nutmeg, garlic powder, and lemon juice to blender. Blend and sieve until nice and smooth. Warm on low heat until ready to plate up.
Black Pudding: Add a small splash of olive oil to the pan. Quarter black pudding slices, place in pan on medium heat and fry for approx 6-8 minutes.
Scallops: Pat dry and rest on kitchen roll. Add salt & pepper. Add scallops to the same pan and sear for two mins. Flip them over and add a little butter to the pan. Cook for 2 mins on each side until caramelised.
Plate up: Spoon sweetcorn puree on the plate, place scallops, black pudding and garnish. Serve up and ENJOY!
Thanks again, Elliot! We’ll definitely be giving this a try! Find more of Elliot’s delicious home-cooked creations on Instagram @home_cooked_grub.
We love ourselves a customer showcase! Elliot’s a keen home cook from Aberdeen, and we’re so excited to share his delicious Black Pudding & Sweetcorn Puree Scallops recipe featuring our Classic Breakfast Black Pudding. This meal is perfect as a starter and guaranteed to impress your dinner guests!
Looks tempting, right? Here’s how you make it…
Prep time: 10 mins
Cooking time: 20 mins
Serves: 2
ingredients
240g classic breakfast black pudding (quartered).
6 scallops of choice (king or queen).
3 heaped tbsp of sweetcorn.
60ml creme fraiche or double cream.
1/2 tbsp nutmeg
1/2 tbsp garlic powder.
Splash of olive oil.
A squeeze of lemon juice.
Method
Puree: Add sweetcorn, creme fraiche or double cream, nutmeg, garlic powder, and lemon juice to blender. Blend and sieve until nice and smooth. Warm on low heat until ready to plate up.
Black Pudding: Add a small splash of olive oil to the pan. Quarter black pudding slices, place in pan on medium heat and fry for approx 6-8 minutes.
Scallops: Pat dry and rest on kitchen roll. Add salt & pepper. Add scallops to the same pan and sear for two mins. Flip them over and add a little butter to the pan. Cook for 2 mins on each side until caramelised.
Plate up: Spoon sweetcorn puree on the plate, place scallops, black pudding and garnish. Serve up and ENJOY!
Thanks again, Elliot! We’ll definitely be giving this a try! Find more of Elliot’s delicious home-cooked creations on Instagram @home_cooked_grub.