Black pudding croquettes

Black pudding croquettes

Black pudding croquettes with apple & vanilla sauce

Croquette ingredients

300g floury potatoes (King Edwards or Maris Piper work best)
200g Meadowbrook Black pudding
100g Blue cheese (Blue Monday or Long Clawson is recommended)
30g double cream
30g plain flour
3 eggs
100g panko breadcrumbs

Simmer the potatoes whole in boiling salted water for 20-25 minutes or until tender. Drain and cool until you can handle. Peel off the skins and discard – this will make a drier mash, and the croquettes will hold together better as a result. Mash the spuds with the cream and lots of seasoning. Gently fold in the black pudding and cheese then put in the fridge and chill for an hour or until completely cold.

To cook the croquettes, roll the potato mix into 15 equal-sized balls.

Put the flour, egg and breadcrumbs in 3 separate bowls. Roll the balls in the flour then the egg and then the breadcrumbs. Roll for a second time in egg and breadcrumbs. Chill for 10 minutes.

Apple sauce ingredients

25g butter
Generous pinch Cinnamon
4 large Bramley cooking apples, peeled, cored, sliced
50g caster sugar
½ vanilla pod, seeds scraped out

Place your butter in a large pan on a medium heat, once it turns a slightly golden colour and smells biscuity (Beurre noisette) place in your apples, cinnamon, sugar, and vanilla.

Turn the heat down to low, place on a lid, and cook for around 30 minutes, stirring regularly to avoid catching.

Once broken down completely, transfer to a blender and blitz until a puree is formed.

To serve
Heat rapeseed oil no more than 1/3 full in a pan until a cube of bread browns in 30 seconds. Fry the croquettes for 3-4 minutes or until crisp and golden. Drain on kitchen paper then serve with the apple sauce for dipping as shown in the picture

“Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.”

Source: Wikipedia