Bacon & Kale Croquet with Black Pudding and Parsley Cream
Sat, 14 March 2020
ingredients:
200g of pulled pork, ham hock or chopped bacon
2 Medium Potatoes
25g of Butter
5 or 6 leaves of kale, destalked and roughly chopped
2 clove of garlic
1 small onion, finely chopped
2 bunches of flat leaf parsley
2 heaped tbsp of plain flour
1 egg
Splash of milk
200g of bread crumbs, but preferably panko
4 or 5 slices of your favourite black pudding
1 tub of full fat creme fraiche
2 lemons
2 tsps capers
Sea salt
Black pepper
method:
Peel the potatoes and cut into relatively small cubes and boil until tender in salted boiling water in a medium sized saucepan for about 12 mins
Throw the prepared kale in with the boiling spuds for the last 2 minutes, then drain together in a colander
Lightly fry the onion and garlic in a the butter and a light glug of olive oil over a medium heat
Place the potatoes and kale back into the saucepan with the softened onion and garlic, add the splash of milk and mash really well together
Crumble in your ham hock or bacon and stir through with a spatula seasoning to taste
Set aside for about 10 mins
Whilst spuds are cooling prepare a dredge in 3 seperate wide bottomed bowls. In one, place the egg and beat, in another place the flour and another the breadcrumbs
With clean floured hands shape the cooled potato into 2 large croquettes or 4- 6 smaller rounded bite size croquettes
Carefully dip the croquettes into the flour, then egg, the bread crumb until completely coated and set aside on a lined baking sheet
Drizzle with oil and cook at 180C in a pre heated oven for 15 minutes until golden, you can deep fry if you have a fryer for 2 minutes or in a pot of boiling vegetable oil, be careful !!
To make the sauce, place the parsley, capers, juice and zest from the lemon in a food processor and pulse with the creme fraiche until you have a tartare sauce consistency and season to taste
Pop the black pudding into the oven aside the croquettes for 2 minutes at the end of cooking or pan fry
Plate the croquettes with a dollop of sauce on top and crumble over the black pudding
