-=> Quoting Michael Loo to Jim Weller <=-

 > ... Gastrodamus predicted: poached eggs will be big in 2010.

 ML> Were they?

Yeah, that's about when garnishing all sorts of dishes with poached
egg became a thing.  As I recall I collected that tagline in 2009.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Pudding & Cheese Hash Browns W/Choron Sauce
 Categories: British, Offal, Potatoes, Cheese, Eggs
      Yield: 4 Servings
 
    450 g  Potatoes
      1 ts Chives, chopped
      1 ts Parsley, chopped
           Salt
           Freshly ground pepper
      4 sl Good black pudding
    100 g  Lancashire cheese, crumbled
           Vegetable oil, for
           Deep-frying
     20 g  Clarified butter
      1    Granny Smith apple
      1 pn Sugar
      4    Poached eggs, to serve
           FOR THE CHORON SAUCE:
      2    Egg yolks
      2 ts Tomato puree
    250 g  Clarified butter
      2 tb Warm water
      2 ts Lemon juice
      1    Good sprig of tarragon,
           Finely shredded
      1 sm Bunch of chervil, minced
           Salt
 
  Hash browns of black pudding and lancashire cheese with poached
  eggs and choron sauce
  
  Bring a pan of water to the boil. Add in the potatoes in their
  skins and parboil for 10 minutes. Drain and peel. Grate the peeled
  potatoes into a bowl and mix in the chives and parsley. Season
  with salt and freshly ground pepper. Pat out four circles from the
  potato mixture, making sure that they are larger than the black
  pudding slices.
  
  Place a slice of black pudding and a portion of the Lancashire
  cheese in the centre of each potato circle. Fold the potato circle
  over the filling and pat again into a circle.
  
  Heat the vegetable oil in a wok or deep fat-fryer until hot. Add
  in the potato hash browns and fry until golden brown. Remove with
  a slotted spoon, drain on kitchen paper and keep warm.
  
  Meanwhile, heat the clarified butter in a small heavy-based frying
  pan and fry the apple slices until golden, adding a pinch of sugar
  towards the end. Keep warm until serving.
  
  To make the choron sauce, whisk the egg yolks in a bowl over a pan
  of simmering water until lightly cooked. Whisk in the tomato
  puree, then gradually add in the clarified butter, whisking
  constantly. Whisk in the warm water, lemon juice, tarragon and
  chervil and season with salt. If the mixture becomes too thick,
  add a dash of water.
  
  Serve the hash brownies with poached eggs, fried apple and the
  choron sauce.
  
  Recipe By: Paul Heathcote
  From: Good Food Live
  Http://Uktv.Co.Uk
 
MMMMM

Cheers

Jim
                        
... Bone marrow, is the trendy new foody's version of secret sauce.

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