Black Pudding Croquette With Gooseberry Compote, Ireland

* Exported from MasterCook *

Black Pudding Croquette With Gooseberry Compote, Ireland

Recipe By : Popjoys, Terenure, Dublin 6w
Serving Size : 4 Preparation Time :0:00
Categories : Sherilyn Restaurant/Chef
REG 3

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
22 grams Clonakilty black pudding peel -- chop (8oz)
6 spring onions
2 sweet red peppers -- 1 cm dice
150 grams potatoes -- cooked & mashed
2 tablespoons Dijon mustard
2 tablespoons malt vinegar
Salt & freshly ground pepper
22 grams flour -- approximately
4 eggs
225 grams fresh white breadcrumbs
Oil -- for frying

In a food processor, blend the roughly chopped peeled black pudding,
spring onions, red peppers, potatoes mustard and vinegar. Season to
taste and mold the mixture into cylindrical shapes about 5 cm long, roll
in flour, then egg, beaten and finally the breadcrumbs. Shallow fry in
plenty of hot oil until golden brown, drain on kitchen paper and keep
warm.

Meanwhile, dissolve the sugar in the water and bring up to the boil to
make a syrup, then add the gooseberries and cook gently for 10 minutes,
until soft.

Strain off excess juice, then arrange the warm compote on heated serving
plates with the reserved croquettes and a small salad garnish.

REG 3 shared by Sherilyn Schamber
Restaurant Recipes - http://home.inreach.com/sherilyn/cic.htm


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