Black Pudding with Kumara and Apple Rosti
Photography Damien Van Der Vlist.
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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.