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Black Pudding Croquette With Gooseberry Compote, Ireland

Black Pudding Croquette With Gooseberry Compote, Ireland comes together with Clonakilty Black Pudding Peel, Spring Onions, Sweet Red Peppers, Potatoes, and Dijon Mustard. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 22 g
• 6
• 2
• 150 g
• 2 tbsp
• 2 tbsp
• 22 g
• 4
• 225 g

Method (preview)

1. 1

   In a food processor, blend the roughly chopped peeled black pudding, spring onions, red peppers, potatoes mustard and vinegar.

2. 2

   Season to taste and mold the mixture into cylindrical shapes about 5 cm long, roll in flour, then egg, beaten and finally the breadcrumbs.

3. 3

   Shallow fry in plenty of hot oil until golden brown, drain on kitchen paper and keep warm.

4. 4

   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.

5. 5

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

6. 6

   REG 3 shared by Sherilyn Schamber