Adapted from ‘The Little Paris Kitchen’ — Rachel Khoo’s “Salade tiede de pommes de terre et pommes avec des mietes de boudin noir”, pg 18.
The cookbook above is one of my favourites. My cooking began with south-east Asia; Thai, Malay, Vietnamese, Indonesian, Filipino, Burmese and so on. As I got a bit more confident, particularly with Thai and Malay, I stretched over to traditional and authentic Chinese (mainly Cantonese and then from the Muslim-dominated areas) and Japanese (bar the sushi, I can’t get over the process of making the rice…) and Korean, whilst making sure that I very much stuck to “true” Asian cooking. Even if that did mean using the untrustworthy google translate for webpages entirely in Chinese script.
This went for about a year, and is the basis of most of my knowledge of cooking. I’ve been getting to know Italian a bit more (but am not, actually, all that much of a fan of pasta — though making it yourself is great!) and am starting to dip my toes into Middle Eastern cuisine. French cooking is an area of cooking my parents and I delve into every now and then, usually dependent on the ingredients. With the fresh local produce we are lucky to get our hands on, we favour clean flavours to get the best of our ingredients.
This is a simple, fresh salad that makes a nice light use of black pudding by crumbling it into the salad. The mint adds a nice kick of flavour against the earthiness of the black pudding, and the apples lend a slightly sweet taste. We’ve made it a few times in the household as a light dinner, and it always goes down easily.
Serves 4 as a light dinner, around 8 for a starter.
400g of waxy small potatoes (Jersey works well!), chopped into small cubes
salt and pepper
2 Granny Smith apples
2 tbsp of water
2 tsp of sugar
handful of mint leaves — half whole, half chopped into thin strips
200g of black pudding, skin removed if there is any and crumbled into small grainy bits
Heat up a pan with a drizzle of olive oil. Once the pan is hot, add the potatoes and cook until tender and a warm brown colour all over, with a slightly crunchy texture on the outside — this can take anywhere from twenty to thirty minutes. However, the lower and slower method is pretty good at around medium heat and twenty-five minutes. Season them with pepper and salt.
At the same time as letting the potatoes fry, peel and chop the apple into small cubes. Save about a quarter for later (drizzle with lemon juice if you think it will take a long time for them to be used, or else they will brown). Microwave the other cubes with the water and sugar for about two minutes or so, and then mash with the back of a fork.
Add some of the mint leaves to the potatoes, so that they fry up lightly — save the shredded mint to the side, uncooked.
Tip the potatoes into a bowl, and keep them covered to keep warm. Heat up the frying pan again, and add some olive oil. Once hot, fry the crumbled black pudding for about 3 minutes or so, until crisped all over.
To serve, spread a spoonful or so of the mashed apple sauce on each plate. Top with some of the fried mint leaves, and top with the potatoes and diced apple cubes. Finally, sprinkle over the black pudding crumbs and top with some of the fresh mint.
Like I said, this is a nice way to be introduced to black pudding. Our household doesn’t need any introduction admittedly, we’ve always had it in our Sunday breakfasts back when we lived in Scotland. What do you think? Is black pudding something you’d avoid entirely?