Black Pudding & Cheese Hash Browns with Caramelised Pear | Paul Heathcote

This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns - Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.

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Serves

4 People

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Club Summary

This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns - Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.

Recipe Credit:

Recipe

Black Pudding & Cheese Hash Browns with Caramelised Pear | Paul Heathcote

Ingredients

For the Hash Browns

For the Pears

Method

  1. Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs.
  2. Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season to taste.
  3. Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160°C degrees until golden brown.
  4. Scoop the Conference pear into balls. Put one dessert spoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly.
  5. Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.

To Serve:
Serve the hash browns with a few caramelised balls of pear, the herby butter sauce. Garnish with large sprigs of flatleaf parsley.

Recipe Notes

No additional notes

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