About this recipe:This takes some of my favourite things (black pudding, good cheese, potatoes and stout), and turns them into a fun evening meal. If you don't eat black pudding, then substitute with a slice or two of fine quality ham or corned beef.
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 Black Pudding
4 slices Dubliner (or a mature Cheddar cheese)
sea salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.
Add oil and butter to a frying pan, and bring up to medium or medium low heat.
Remove the potatoes from the water, rinse under cool water, allow to cool, then coarsely grate. Gently mix with the onions and garlic.
Grill the pudding until crispy on both sides. Top each black pudding slice with a slice of cheese. Take a fourth of the potato mix, and cover each cheese / black pudding slice.
Place the potato / 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).