Fried Black Pudding with Chimichurri Potatoes

    Fried Black Pudding with Chimichurri Potatoes


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    Black pudding is great with this chimichurri mashed potatoes and caramelised apples. Not a fan of black pudding exchange for chops.

    Serves: 4 

    • Chimichurri Sauce
    • 5 cloves garlic
    • 40g fresh parsley
    • 80ml olive oil
    • 30ml red wine vinegar
    • 1 lemon, juiced
    • 2 teaspoons dried oregano
    • 1 teaspoon cayenne pepper
    • 1 pinch salt and black pepper, to taste
    • Mashed Potato
    • 900g potatoes
    • Apples
    • 1 tablespoon butter
    • 4 apples
    • 2 tablespoons brown sugar
    • Black Pudding
    • 4 thick slices black pudding
    • 20ml olive oil

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Chimichurri Sauce: In a food processer add the garlic, parsley, olive oil, red wine vinegar, lemon juice, oregano, cayenne pepper, salt and black pepper. Blend it all together to create a nice thick green sauce. You can dice by hand if you don't have a food processor. Set to one side.
    2. Mashed Potato: Cook the potatoes as you would normally. Then mash into a smooth consistency with a little seasoning. Add the chimichurri sauce. Cover with foil and keep warm whilst you cook the apples and black pudding.
    3. Apples: Add butter to the frying pan followed by the apples. Sauté for around 5 minutes until softened then add 2 tablespoons of brown sugar and a dash of water. Keep the heat on high as you want them to caramelise. Once the sauce starts to bubble and takes on a dark brown colour take off the heat and set to one side; keeping warm.
    4. Black Pudding: Rub a little olive oil on the 4 slices of black pudding then place in a hot frying pan. They will need around 2 minutes on each side, you are looking for a nice charred effect.
    5. To Serve: Place some mash in the middle of the plate then a spoonful of the caramelised apples on the mash and finally a slice of black pudding on top and a sprinkle of diced parsley.
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