BLACK PUDDING WITH LEEKS AND APPLE
One thing I really enjoy about recipes is that they evolve and in some cases mutate. This recipe is a mutation of previous recipes- -a black pudding recipe which included leeks and potatoes and a lamb's fry recipe which included apples and sherry. You could change this again by using a firm spicy sausage like chorizo instead of black pudding.
220g-250g (1-2) leeks (white part only) (cut into 4 x 6cm lengths)
25g (4 tbsp) flour
1 tsp dry mustard powder
1/2 tsp flaky sea salt pinch freshly ground black pepper
220g-240g black pudding (cut into 12 x 1cm thick slices)
60ml (4 tbsp) olive oil
400ml (1 + 1/2 cups + 1 tbsp + 2 tsp) apple cider
48g (4 tbsp) light flavoured floral honey such as Tawari
1/2 tsp hot English mustard
flaky sea salt freshly ground black pepper
chervil for garnish
- Into a medium pot set over a high heat, three-quarters full of boiling water, add leeks and cook for 5 minutes or till semi-cooked. Drain and set leeks aside.
- In a small bowl combine flour, dry mustard, salt and pepper.
- Dip each slice of black pudding into seasoned flour and shake to remove any excess flour.
- Pour 3 tablespoons oil into a large, heavy-based fry pan and heat over a medium heat. Add leeks and apple slices and cook till golden brown on all sides. Remove from pan and set aside. Increase heat; add remaining oil and sear black pudding on each side for 1 minute or till colour is dark brown. Remove from pan and set aside.
- Add apple cider, honey and mustard to pan. Stir to combine and return apple and leeks to pan. Cover with lid and simmer 3-4 minutes till leeks are tender but aiming for apples to retain their shape. Add black pudding and heat a further 2 minutes or till black pudding is hot. Add salt and pepper to taste.
- Serve immediately. If you wish accompany with mashed potatoes or fried left over potatoes.