4 10g Slices of Leah’s Gourmet Black Pudding
4 Fresh Atlantic Scallops
Leah’s gourmet Relish Sprig of fresh chervil
1kg tomatoes, halved
1 large onion, coarsely chopped
120g soft brown sugar
250ml white wine vinegar
1 tbsp ground ginger
1 Granny Smith apple, coarsely chopped
75g raisins, cleaned and washed.
1 tsp dried chilli flakes
1 tsp fresh black pepper
1 half tsp smoked paprika powder
2 tbsp tomato paste
Leah’s Gourmet Relish Bring tomatoes and vinegar to boil, then simmer until skins separate. Pick these out, which should be easy if you’ve left the pieces large enough (or peel tomatoes first, but I think my way is quicker). Add all remaining ingredients and boil again then simmer for approximately 1 hour. Cook uncovered for the last 30 minutes to thicken the mix. Transfer mix to hot, sterilised jars. Seal and keep cool until required.
Pan fry the pudding on both sides for 1-2 mins set aside & keep warm. In the same pan cook the scallops for 2 mins on both sides set aside with the puddings. Place the pudding on the serving plates top with the scallops & dress with Leah’s Gourmet Tomato Relish garnish