
Martin Blunos
from
Good Food Live
Black pudding takes on a sophisticated flavour with Martin Blunos's recipe for a stylish starter
Black pudding takes on a sophisticated flavour with Martin Blunos's recipe for a stylish starter
Black pudding and apple fritters with a wasabi-dressed salad
Method
2. Sift the flour over the liquid and whisk in to make a smooth batter, with a cream-like texture. Set aside to stand for at least 20 minutes before use.
3. Peel the casing from the black pudding. Break up the black pudding with a fork or fingers and place in a bowl.
4. Add the diced apple to the black pudding, mixing well. If the mixture seems too dry mix in a tablespoon of cider.
5. Shape into little ovals or balls, roll in flour and shake off the excess flour.
6. Make the wasabi dressing by placing the cider vinegar, oil, sugar, salt, soured cream and wasabi paste in a jug blender. Blend until smooth and creamy.
7. Heat the oil for deep-frying in a wok or deep fat-fyer. Dip each black pudding fritter in the batter and fry in batches until crisp and golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.
8. Dress the salad leaves with the wasabi dressing and arrange on serving plate surrounded by the freshly-fried fritters. Serve at once.
Prep:
20 min, plus 20 mins standing time
Cook: 10 min
Cook: 10 min
Ingredients
225g black pudding50g peeled and finely diced apple
salad leaves, to serve
For the cider batter:
30g fresh yeast1 tsp Cider vinegar
250ml cider, plus 1 tbsp (optional)
pinch of Salt
pinch of Sugar
vegetable oil, for deep-frying
For the wasabi dressing:
100ml Cider vinegar360ml groundnut oil
1 tsp caster sugar
1/2 tsp Salt
2 tbsp Soured cream
1 1/2 tsp Wasabi
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