Black Pudding & Cheese Hash Browns with Caramelised Pear | Paul Heathcote
This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns - Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.
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Club Summary
This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns - Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.
Recipe Credit:
Recipe
Black Pudding & Cheese Hash Browns with Caramelised Pear | Paul Heathcote
Ingredients
For the Hash Browns
- 4 Maris Piper Potatoes
- 1 Egg White
- A pinch of Sea Salt
- 4 slices of Black Pudding
- 100g Lancashire Cheese
- 2 Tsp Chives
- 2 Tsp Parsley
- Sea Salt & freshly ground Black Pepper, to season
For the Pears
- 1 Conference Pear
- 2 Tsp Icing Sugar
- 1 Tbsp of Vegetable Oil
- 25g Butter
- 4 sprigs of Flatleaf Parsley
Method
- Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs.
- Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season to taste.
- Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160°C degrees until golden brown.
- Scoop the Conference pear into balls. Put one dessert spoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly.
- Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
To Serve:
Serve the hash browns with a few caramelised balls of pear, the herby butter sauce. Garnish with large sprigs of flatleaf parsley.
Recipe Notes
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