Annascaul Black Pudding (cut into squares,
2 tablespoon Dijon Mustard
2-tablespoon Wholegrain mustard
8 Baby Onions
150 ml chicken stock
1 teaspoon sugar
Salt and pepper
Using about three segments from the orange cut into small cubes and keep aside, squeeze the rest of the juice and add to pesto to taste.
Prepare potatoes and put in to pot cover with water add salt and boil for 30 mins,
When ready drain and put back on heat to dry for a few mins, mash and add mustard and season to taste, keep warm.
Peel baby onions and add to hot pan with olive oil to brown, once browned add sugar to caramelise, than add chicken stock to cook allow to cook for 6 mins.
Put black pudding on pan over medium heat and fry for 3 mins on each side
Once pudding is cooked place three pieces of black pudding on the centre of each plate, spoon some mash on top of each one, place two baby onions one one side spoon some pesto on the other side and add reserved segments to pesto.