Black Pudding with Kumara and Apple Rosti
Photography by Damien Van Der Vlist.
Serves: 4
INGREDIENTS
1-2 black puddings, thickly sliced on diagonal
Rösti
750 grams kumara, peeled
1 apple
1 clove garlic, crushed
¼ teaspoon cinnamon
finely grated zest 1 lemon
2 tablespoons chopped flat-leaf parsley
1 egg, lightly beaten
sea salt and freshly ground pepper
Dressing
½ cup crème fraîche
2 tablespoons grain mustard
1-2 tablespoons lemon juice
To finish
olive oil
knob of butter
2 handfuls watercress
METHOD
Rösti: Cut the kumara into large pieces and cook in boiling salted water until three quarters cooked. Cool then grate coarsely into a bowl.
Peel the apple and grate into a clean tea towel. Squeeze out the excess liquid and add the apple to the kumara. Stir in the garlic, cinnamon, lemon zest, flat-leaf parsley, beaten egg and season. Shape into 4 rösti.
Dressing: Whisk the crème fraîche and mustard together, add lemon juice, salt and freshly ground pepper to taste.
To finish: Heat a little oil in a sauté pan and drop in the butter. Cook the rösti on both sides until golden and hot. Remove and keep warm in a low oven. Add a little more oil to the pan and sauté the black pudding for 2 minutes each side.
To serve: Place a rösti on each serving plate and top with slices of black pudding. Place a small pile of watercress on top and drizzle with the dressing.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!