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Receta Black And White Pudding With Celeriac Potato Mash
by Global Cookbook

Black And White Pudding With Celeriac Potato Mash
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Ingredientes

  • 1 x Celeriac, weighing about 1lb
  • 1 1/2 lb Potatoes
  • 1 ounce Butter
  • 3 fl ounce Lowfat milk or possibly cream Salt and freshly grnd pepper
  • 2 x Black and 2 white puddings, weighing about 10z each
  • 1 Tbsp. Oil
  • 1 ounce Butter
  • 2 Tbsp. Lovage or possibly parsley, minced
  • 2 ounce Butter
  • 2 ounce Each of onion, carrot, celery, finely minced
  • 1 x Bay leaf
  • 1 sprg thyme
  • 1 Tbsp. Tomato puree
  • 3 1/2 fl ounce Stout
  • 2 Tbsp. Red wine vinegar
  • 1 tsp Wholegrain mustard
  • 1/2 pt Brown stock Black pepper, coarsely grnd

Direcciones

  1. 1 For the Mash: Peel and cut the celeriac into chunks, cover and cook in lightly salted water till tender. At the same time in another pan, cook the potatoes. When cooked, drain well and dry out a little by placing the pan on a gentle heat.
  2. 2 Mash the celeriac and potatoes together, add in the butter and sufficient lowfat milk to reach a consistency which you like - adjust the seasoning with salt and pepper.
  3. 3 For the Devilled Sauce: Heat 1oz butter in a small pan, add in the onion, carrot, celery, bay leaf and thyme, and stir with a wooden spoon till slightly brown. Add in the tomato puree, cook for two min and add in the stout.
  4. 4 Let the sauce bubble till reduced by a good half. Add in the vinegar and pepper and reduce further. Add in the brown stock and simmer for 15-20 min.
  5. 5 Strain the sauce, return to the pan and correct the seasoning with the pepper and wholegrain mustard. Finish the sauce with the knob of butter.
  6. 6 For the Black and White Pudding: Slice the black and white puddings at an angle into 1" pcs. Heat the oil and butter in a frying pan or possibly dry fry in a griddle pan. Fry the slices till golden brown and thoroughly heated through.
  7. 7 To serve: Make the mash into a cake in the centre of each plate and sit the slices of pudding on top.
  8. 8 Garnish with a few sprigs of lovage or possibly parsley leaves. Spoon the sauce around the outside of the plate and serve at once.