Beef and Blood Hash
- 500g Minced beef
- 150g Black pudding
- 1 Carrot
- 1 stick Celery
- ½ Onion
- 1 clove Garlic
- ½ tsp. Cumin
- 2 tbsp. Olive oil
- Salt & pepper
- Handful of coriander
Chop the carrot, celery and onion very finely. Fry over a high heat in the olive oil.
Add the minced beef and crumble the black pudding in. Add the cumin.
Keep frying and stirring, adding additional oil if needed, until no water is left, and the beef is a dark brown colour.
Crush the garlic and add it to the pan, fry for just 30 more seconds.
Season with salt & pepper, and garnish with coriander.