Black Pudding with Kumara and Apple Rosti
Photography 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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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.