Rheinischer Puttes: Black pudding with potatoes.

*Introduction:*

Indulge in the comfort of Scottish tradition with this heartwarming recipe featuring the celebrated black pudding from Grace Hill, fashioned by Hugh Anderson using his granny's beloved Irish recipe. This dish pairs the velvety black pudding with a rustic blend of mashed turnip and potato known as Clapshot, heightened with the distinct flavor of smoked black pepper from the north coast. Our mustard-honey sauce adds an unforgettable twist to this timeless classic.

*Ingredients:*

For the Clapshot:

- 1 large turnip, peeled and chopped

- 3 large potatoes (Sharps Express or another flavorful variety), peeled and chopped

- 3 tbsp butter

- Smoked black pepper, to taste

- Sea salt, to taste

For the Black Pudding:

- 5 slices Grace Hill Black Pudding

- Grapeseed oil, for frying

For the Mustard-Honey Sauce:

- 1 small onion, finely chopped

- 1 tbsp mustard seeds, soaked in ale

- 1 tbsp honey

- A splash of vinegar

*Prep Time:* 15 minutes

*Cook Time:* 25 minutes

*Total Time:* 40 minutes

*Equipment:*

- Large pot

- Frying pan

- Potato masher

- Small mixing bowl

*Cooking Instructions:*

1. Begin by boiling the turnip and potatoes in a large pot of salted water until they are soft and can be easily pierced with a fork, roughly 20 minutes. Drain the vegetables well and return them to the pot.

2. In the meantime, heat up a frying pan over medium heat and add a drizzle of grapeseed oil, just enough to coat the bottom of the pan.

3. Add the slices of black pudding to the hot pan and cook until heated through, with a crispy exterior, about 2-3 minutes per side. Remove the black pudding from the pan and set aside.

4. In the same pan, add the finely chopped onion, mustard seeds soaked in ale, and honey. Stir well and cook until the onions have softened and the sauce has thickened slightly. Add a splash of vinegar and stir to combine. Reduce the heat and keep the sauce warm.

5. Add the butter to the pot with the turnip and potatoes and place it back over low heat, allowing the butter to melt. Season the mixture with smoked black pepper and a pinch of salt.

6. Mash the turnip and potatoes with a potato masher until you achieve a coarsely textured Clapshot.

7. To serve, place a generous scoop of Clapshot on each plate. Top with a slice of the cooked black pudding, and drizzle the warm mustard-honey sauce over the dish.

*Servings:* This recipe serves 4-5 people.

*Cooking Tips:*

- For an added touch of flavor, reserve a spoonful of the cooking liquid from the vegetables to add to the Clapshot if it seems too dry after mashing.

- The black pudding should not be overcooked; it's ready once it has a slight crispness on the exterior but remains smooth and tender inside.

- The mustard-honey sauce should have a balance of sweetness and tanginess to complement the rich flavors of the black pudding and Clapshot.

Recipe attributed to MonreaghCentre and their YouTube channel: https://www.youtube.com/@MonreaghCentre

#blackpudding #cooking #tradition

YouTube channel - MonreaghCentre: https://www.youtube.com/@MonreaghCentre

Rheinischer Puttes: Black pudding with potatoes.