Black Pudding with Kumara and Apple Rosti

, from Issue #18. September, 2015
Photography by Damien Van Der Vlist.
    Black Pudding with Kumara and Apple Rosti

    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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