Fried Black Pudding with Chimichurri Potatoes
40 minutes
Black pudding is great with this chimichurri mashed potatoes and caramelised apples. Not a fan of black pudding exchange for chops.
paulwarburs
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Ingredients
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
Directions
Preparation:25min ›
Cook:15min ›
Ready in:40min
- 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.
- 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.
- 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.
- 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.
- 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.
