Casey’s Potato Cake and Waldron’s Pudding Terrine Benedict with Spinach & Hollandaise
4 Casey’s potato cakes
4 x ½” slices Waldron’s pudding terrine
2 handfuls spinach
drizzle of 88food Company rapeseed oil
4 egg yolks
50ml white wine vinegar and
3 tarragon stalks (boil until reduced to 1tsp
salt & pepper to taste
juice of ½ a lemon
150g melted clarified butter
(warm, not hot)
1. Put two small pots of water on to boil, then heat a frying pan and add the pudding terrine. Cook until golden and turn.
2. Add the potato cake and fry on a low heat.
3. Whilst the pudding and potato cake are cooking, add the egg yolk to a bowl and place over one of the pots of boiling water and turn the heat off.
4. Whisk the egg yolks until thick, creamy and double in bulk.
5. Season well, then add in the lemon juice and the vinegar reduction.
6. Continue to whisk frantically and pour in the melted butter in a
slow but steady stream until the sauce emulsifies and thickens.
Taste and adjust seasoning.
7. Add 2 eggs to the second pot of boiling seasoned water, then turn the heat down. Poach the eggs for approximately 3 minutes.
8. Remove the pudding and potato cakes from the pan onto kitchen paper to drain off excess oil, then add in the spinach to the same pan and sauté for 10–15 seconds to wilt, season.
To serve add one pudding disc, a potato cake, half the spinach, an egg and a good dollop of hollandaise to each plate. Enjoy.