SHAWS BLACK PUDDING & APPLE POTATO CAKE WITH A LIGHT GARLIC & ROSEMARY CREAM

 

 

 

Wrap garlic and shallots in a tin foil parcel and bake in oven @ 150C for 20 minutes. In a sauce pan heat cream to boil with rosemary, remove from heat and allow to infuse for 20 minutes and remove rosemary. Add soft shallot and garlic to cream blend in food processor till smooth and pass through a fine sieve into a clean pan season with salt and pepper to taste.

 

Grate potato into a bowl along with half the apple grated. Add 1 beaten egg and season with salt and pepper. Into each scone cutter, half fill (2 inch deep) with grated potato mix, press down well, add 50g of sliced Shaws black pudding to each cutter, this will be the centre of each potato cake, place more grated potato on top of pudding, and press down well. Heat a large frying pan and over a low heat fry top and bottom of potato cake until golden brown, place in oven at 175ºC for 15-20 minutes. Remove from oven and from cutters. Thinly slice remaining Shaws puddings and cook through in frying pan.

 

Take thin slice from the remaining apple half and dip in icing sugar. Leave to dry on flat tray covered with greaseproof paper. Place in an oven at 90ºC for 2 hours. Place on top of the potato cake and garnish with a sprig of Rosemary. Ball remaining apple into three small balls. Pan fry in butter until golden brown and caramelise with a little brown sugar - arrange around edge of dish.

 

Place one potato cake on a bed of thin Shaws Pudding slices on each plate and drizzle a little of the warm garlic cream around each one.

 

You can have this as a light lunch or use it as a garnish for a breast of pan fried chicken or rack of lamb or even as part of a big breakfast (without the sauce of course!).

 

 

 

4 Servings