| Hyndberry Recipe - Black pudding with beetroot and apple |
| November 09 2009 14:55:54 |
Here’s a recipe for one of our most under-rated autumn vegetables – beetroot. Don't let pickled beetroot put you off - this is totally different. Fresh raw beetroot is widely available now, at farmers markets and even in the supermarkets - and it's delicious. There are lots of ways to cook it, this is just one -combined with the ultimate black pudding (Stornoway) and caramelised apples. It makes a divine starter - or double the portion size and add a few sauteed potatoes on the side for a great main course . It may not be the healthiest dish on earth but it is definitely one of the tastiest!!
Serves 4 as a starter
4 slices of black pudding - Stornoway if possible
2 medium-sized fresh beetroot, peeled and grated on a coarse grater
2 eating apples, quartered, cored and cut into thick slices lengthways
30g butter
1 tablespoon sugar
half a lemon
a small tub of creme fraiche
sprigs of thyme or parsley to garnish
Grill the black pudding for about 4mins on each side or until cooked through. Set aside and keep warm.
At the same time melt the butter in a frying pan, add the sugar and when it is melted put in the apple slices in a single layer. Cook until golden on both sides. You may need to do these in two batches. Set aside and keep warm.
Put the grated beetroot into the same pan and saute for a few minutes, just long enough to heat through and soften very slightly. Squeeze over the lemon juice and season to taste with salt and pepper.
To serve, place a pile of beetroot on each plate, put a slice of black
pudding on top, then 3 or 4 pieces of apple on top of the black pudding. Spoon a generous teaspoonful of creme fraiche onto the apple and garnish with the herbs.
Enjoy!
Catriona Staddon, Hyndberry
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