Colcannon with black pudding sauce
This black pudding sauce won’t be the most attractive looking sauce, but it will be one of the most moreish and delicious. It goes perfectly with buttery mashed potato laced with ribbons of delicious spring cabbage.
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1 medium onion, finely chopped
350ml chicken stock
250g good quality black pudding
1kg floury potatoes, peeled and cut into even-sized chunks
180g butter
250g spring cabbage, trimmed, thick ribs discarded
1 small red chilli, seeds discarded, finely chopped
100ml milk
4 eggs
Sea salt
Black pepper
Rapeseed oil
Handful of parsley, chopped
Method
First make the spring cabbage colcannon. Place the potato chunks in a pot of boiling salted water over medium heat for around 15-20 minutes depending on the size of the chunks.
You want them to be nice and tender. Drain and leave to steam dry in a colander.
Melt 60g butter in a frying pan and add the spring cabbage with a small pinch of salt and pepper. Fry until starting to caramelise. Mash the potatoes with the remaining 120g butter and milk and season. Stir in the fried cabbage, and keep warm.
Make the black pudding sauce by gently frying the chilli and onion with a pinch of salt and pepper in a little oil in a medium-sized saucepan. When softened, add the stock and bring to the boil. Then add the black pudding, removing the pan from the heat. Let the black pudding cook through in the broth, return the stove to heat, bring to a simmer for a final 2 minutes. Blitz with a good stick blender until smooth.
Serve the colcannon with a generous amount of black pudding sauce poured over and a good scattering of chopped parsley.
