Sun, 22 November 2020
Chef: Shane Rigney from Riggers D.8.
Ham & Black Pudding Croquettes with Creme Fraiche Dressing
Ingredients:
200g of cooked shredded ham hock or bacon
100g of cooked and cooled cabbage
2 large potatoes
25g of butter
2 clove of garlic
1 small onion finely chopped
2 bunches of flat leaf parsley
2 heaped tbsp of plain flour
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
1 lemon
2 tsps capers
1 palmful of chopped dill
2 small pickled gherkins finely chopped
Sea salt
Black pepper
Method:
1. Peel the potatoes and cut into relatively small cubes and boil until tender in salted boiling water in a medium sized saucepan, about 12 mins. Roughly mash and allow them to cool completely, preferably overnight.
2. Lightly fry the onion and garlic in a the butter and a light glug of olive oil over a medium heat
3. Place the potatoes, cabbage and parsley into the saucepan with the softened onion and garlic, add the splash of milk and mash really well together, seasoning to taste
4. Crumble in your ham hock and stir through with a spatula
5. Set aside for about 10 mins
6. Whilst potato mix is 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
7. With clean floured hands shape the cooled potato into 2 large croquettes or 4- 6 smaller rounded bite size croquettes
8. Carefully dip the croquettes into the flour, then egg, the bread crumb until completely coated and set aside on a lined baking sheet
9. 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 !!
10. To make the sauce, place the gherkins, dill, 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
11. Pop the black pudding into the oven aside the croquettes for 2 minutes at the end of cooking or pan fry
12. Plate the croquettes with a dollop of sauce on top and crumble over the black pudding
