Smoked Black Pudding and Scallion Champ
- 1.5kg unpeeled “old” potatoes. eg Golden Wonders / Kerrs Pinks.
- 110g chopped scallions or spring onions or 45g chopped chives.
- 110g Smoked Black Pudding (Skin peeled)
- 350ml Milk
- 50-110g butter
- Salt and freshly ground pepper.
Scrub the potatoes and boil them in their jackets. Chop finely the scallions or spring onions or chives. Cover with cold milk and bring slowly to the boil. Simmer for about 3 to 4 minutes, turn off the heat and leave to infuse.
Add the crumbled Smoked Black pudding. Peel & mash the freshly boiled potatoes and while hot, mix with the boiling milk and onions, beat in the butter. Season to taste with salt and freshly ground pepper. Serve 1 large or 6 individual with a knob of butter melting in the centre. Scallion mash may be put aside and reheated later in the moderate oven, 180 degrees Celsius or 350 degrees F, gas mark 4. Cover with parchment paper while it reheats so that it doesn’t get a skin and add the lump of butter just before serving.
Scallion and black pudding potato cakes
Shape leftover Scallion and black pudding mash into potato cakes, cook until golden on both sides in clarified or butter and oil, served piping hot.