Pudding with Apples HT
MC Irish 50mins
Serves 4 Hot
4 Potatoes, peeled
2 tbsp Vegetable Oil
Salt and Black Pepper
12 x 2.5cm/1-inch thick
slices Black Pudding, quartered
100g/4oz Mushrooms, thickly
2 Apples, peeled, cored and
each cut into 8 wedges
1 tbsp Wine Vinegar
1. Preheat the oven to 140C,
275F, Gas mark 1. Grate the potatoes into a large bowl of cold water. Drain well
then squeeze out as much water as you can using a clean tea-towel.
2. Heat the oil in a large
frying pan until hot. Divide the grated potatoes into 4 portions then drop each
portion into the oil, seasoning with salt and black pepper and pressing each
portion to flatten into patties. Sauté for 10 minutes, turning once, until
golden brown and tender. You may have to do this in two batches if your frying
pan isn’t big enough.
3. Transfer onto an ovenproof
plate and place in the oven to keep warm. This will also continue to cook them
ensuring they are tender all the way through.
4. Add a little more oil to
the frying pan and heat until hot. Add
the black pudding slices and mushrooms and sauté over a medium heat for 5-10
minutes, turning from time to time.
5. Meanwhile, heat the butter
in another frying pan, add the apples and sauté over a medium/high heat for
about 5 minutes, turning from time to time, until golden brown on all sides.
6. Add the vinegar to the
apples, bring to the boil and season with salt and pepper.
7. To Serve - Place the
potato patties onto a serving platter, top with the black pudding and mushroom
mixture then garnish with the apples and pour over the juices from the apples.
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