| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Big kevin l, New |
4 |
servings |
INGREDIENTS
| 1 |
|
Celeriac; weighing about 1lb |
| 1 1/2 |
lb |
Potatoes |
| 1 |
oz |
Butter |
| 3 |
fl |
Milk or cream |
|
|
Salt and freshly ground pepper |
| 2 |
|
Black and 2 white puddings; weighing about 10oz |
|
|
; each |
| 1 |
tb |
Oil |
| 1 |
oz |
Butter |
| 2 |
tb |
Lovage or parsley; chopped |
| 2 |
oz |
Butter |
| 2 |
oz |
Each of onion; carrot, celery, |
|
|
; finely chopped |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig thyme |
| 1 |
tb |
Tomato puree |
| 3 1/2 |
fl |
Stout |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Wholegrain mustard |
| 1/2 |
pt |
Brown stock |
|
|
Black pepper; coarsely ground |
INSTRUCTIONS
FOR THE CELERIAC POTATO MASH
FOR THE PUDDINGS
FOR THE DEVILLED SAUCE
1 For the Mash: Peel and cut the celeriac into chunks, cover and cook
in lightly salted water until tender. At the same time in another
pan, cook the potatoes. When cooked, drain well and dry out a little
by placing the pan on a gentle heat.
2 Mash the celeriac and potatoes together, add the butter and enough
milk to reach a consistency that you like - adjust the seasoning with
salt and pepper.
3 For the Devilled Sauce: Melt 1oz butter in a small pan, add the
onion, carrot, celery, bay leaf and thyme, and stir with a wooden
spoon until slightly brown. Add the tomato puree, cook for two
minutes and add the stout.
4 Let the sauce bubble until reduced by a good half. Add the vinegar
and pepper and reduce further. Add the brown stock and simmer for
15-20 minutes.
5 Strain the sauce, return to the pan and correct the seasoning with
the pepper and wholegrain mustard. Finish the sauce with the knob of
butter.
6 For the Black and White Pudding: Slice the black and white puddings
at an angle into 1" pieces. Heat the oil and butter in a frying pan
or dry fry in a griddle pan. Fry the slices until golden and
thoroughly heated through.
7 To serve: Make the mash into a cake in the centre of each plate and
sit the slices of pudding on top.
8 Garnish with a few sprigs of lovage or parsley leaves. Spoon the
sauce around the outside of the plate and serve at once.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin
Converted by MM_Buster v2.0l.
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