Black pudding rosti with a Guinness and onion gravy

Added December 19, 2018 in ,

black-pud-rosti

Black pudding rosti with a Guinness and onion gravy

Ingredients

Serves: 4

·       3 tablespoons butter

·       1/2 large onion, thinly sliced into half moons

·       3 tablespoons plain flour

·       250ml beef stock

·       125ml Guinness or other stout

For the rosti

·       900g baking potatoes, peeled and cut into large cubes

·       6 tablespoons vegetable oil

·       3 tablespoons butter

·       1 onion, thinly sliced into half moons

·       2 cloves garlic, finely crushed

·       4 breakfast sized slices of Smoked Black Pudding

·       4 slices Dubliner (or a mature Cheddar cheese)

·       sea salt and freshly ground black pepper to taste

Method

Prep:20min    Cook:20min

1.     For the gravy: Melt butter in sauce pan at medium heat, then add the onions, and cook until just soft and translucent, but not browned. Add the flour, and stir until the onions are coated evenly, and the flour is no longer visible. Add stock and Guinness, and bring to the boil, then reduce immediately to a medium low heat. Stir constantly and cook until gravy is thick. Reduce to lowest heat possible while cooking the rosti, stirring occasionally.

2.     For the rosti: On medium high heat, bring a pan of water to the boil. Add the potatoes, and cook for 5 minutes, or until fork tender.

3.     Add oil and butter to a frying pan, and bring up to medium or medium low heat.

4.     Remove the potatoes from the water, rinse under cool water, allow to cool, then coarsely grate. Gently mix with the onions and garlic.

5.     Grill the smoked pudding until crispy on both sides. Top each smoked black pudding slice with a slice of cheese. Take a fourth of the potato mix, and cover each cheese /smoked black pudding slice.

6.     Place the potato / smoked black pudding bundles in the fat, and cook until browned on one side (5-8 minutes), then brown on the other side (same time frame).

7.     Plate with gravy on the side.

Enjoy,

Hugh Junior

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