Читать книгу Recipes from My Mother - Rachel Allen - Страница 27

Potato pancakes with black pudding and glazed apples

MAKES 12 PANCAKES

A great way to use up leftover potatoes, these little pancakes are almost blini-like and I adore the meaty black pudding and sweet, sticky glazed apple topping. Another great topping for these pancakes is the Beetroot, Dill and Horseradish Gravlax with Mustard and Dill Mayonnaise.

For the pancakes

75g (3oz) plain flour

½ tsp baking powder

½ tsp sea salt

2 eggs

125ml (4½fl oz) milk

225g (8oz) cold mashed potato (no butter or milk added)

15g (½oz) butter, for frying

For the glazed apples

40g (1½oz) butter

2 eating apples, peeled, quartered, cored and cut into 5mm (¼in) slices

30g (1¼oz) caster sugar

juice of ½ lemon

For the sage butter

50g (2oz) butter

2 tsp chopped sage

For the black pudding

15g (½oz) butter

about 24 slices (cut 7.5mm/⅜in thick) black pudding (2 per pancake) – peel the skin off the black pudding before slicing

1. First, make the pancakes. Sift the flour and baking powder into a bowl, add the salt and mix. Crack the eggs into another bowl and whisk, then mix in the milk and mashed potato. Pour this into the dry ingredients, whisking as you add it. Set aside.

2. Heat a pan over a medium heat. Rub a piece of kitchen paper in the butter and wipe it over the base of the pan – do this each time you put in a new batch of batter. When the pan is hot, drop generous tablespoonfuls of the batter, spaced apart, in the pan. Cook for 2 minutes until golden underneath, then turn over and cook the other side until golden. Remove from the pan and keep them warm while you make the others.

3. Meanwhile, place a pan (another frying pan if you have one) over a medium-high heat and add the butter for the glazed apples. Allow it to melt and foam, then tip in the apple slices and spread them out. Toss them over the heat for a few minutes until they are light golden, then add the sugar and lemon juice and continue to toss until the apples are tender and beautifully glazed. Keep warm.

4. In a small saucepan, melt the butter for the sage butter and add the sage. Allow it to foam, then take the pan off the heat.

5. To cook the black pudding slices, place a frying pan over a medium-high heat and add the butter. Add the black pudding slices and fry until they are cooked on both sides and hot inside.

6. Divide the warm pancakes among warm plates. Top each pancake with a few glazed apple slices, then 2 slices of black pudding and, finally, a drizzle of hot sage butter.