This week’s Guardian recipe: Black pudding hangover hash…
There’s a thing that happens when your better half runs a pork restaurant – you start to incorporate all things piggy into all meals of the day in the same way that you used to use onions, or garlic, with gay abandon and without question. It starts with lardo on toast, bacon sandwiches for lunch, porchetta for dinner, bacon in ice cream (you’ll have to pop down to Blackfoot for it if you’re curious), and emergency sausages in the meat drawer for the kids, the pasta, the ribollita, the essential top-up of the ‘Vitamin P’. The meat drawer that might as well be called the pork drawer, because it sees nary a sniff of anything else. And then – once you have a reputation as a pig obsessive – people shower you with porcine presents: where they might have once bought flowers, or a card, you get a packet of sausages or a fennel rub instead. A particularly memorable piggy gift recently was from my German friend Lea, who left London a few weeks ago with a trail of Blutwurst in her wake. Soft, dense, meaty and delicious, Blutwurst is black pudding for black pudding obsessives – and so the morning after her boozy leaving lunch-into-dinner the night before, this happened. Hangover food at its finest, with no more foggy-headed incompetency required than to grate some stuff, blearily mash it together, and dollop it into a frying pan. Bliss. And oink.
Makes around 10 fritters.
1 large onion of any colour
a fistful of parsley
1 large free range egg
4 tbsp flour
400g black pudding
Line a colander with kitchen paper or a clean non-fluffy tea towel, and grate in the potatoes and carrots – potatoes first, as they tend to be wetter, so the weight of the carrots will bear down on them and squish the excess water out.
Finely dice your onion and tip into a large mixing bowl with the carrots and potatoes. Roughly chop the parsley and toss it in. Stir in the flour and egg, and the black pudding, then cover and chill for at least half an hour – this helps the mixture bind together and stops it all falling into a mush in the pan.
When it’s chilled and firmed up a bit, heat a little oil in a frying pan, dollop a few tablespoons of the mixture in, flatten it slightly and fry on a medium-high heat for a few minutes on each side. I served mine with a couple of soft-boiled eggs and some lightly fried bread…
First published in The Guardian, October 2014.