Leah’s Gourmet Black Pudding and Cheese Hash Browns with Caramelized Pear Recipe

Leah’s Gourmet Black Pudding and Cheese Hash Browns with Caramelized Pear

Recipe by Chef John Breen, Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel


Ingredients

  • 4 Maris Piper potatoes
  • 1 egg white
  • 4 x 10g slices of Leah’s Gourmet Black Pudding
  • 100g of Leah’s Gourmet Cheddar Cheese
  • 2 teaspoon chives, chopped
  • 2 teaspoon parsley, chopped
  • 1 conference pear
  • 2 teaspoon icing sugar
  • 1 pinch of sea salt
  • 1 tablespoon of oil
  • 25g of butter
  • 4 sprigs of flat-leaf parsley

Instructions

  1. Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs. (4 Maris Piper potatoes, 1 tsp chives, 1 tsp parsley)
  2. Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season with sea salt and freshly milled pepper. (1 egg white, 1 pinch of sea salt)
  3. Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160°C degrees until golden brown. (4 slices of black pudding, 100g of cheese)
  4. Scoop the Conference pear into balls. Put one dessertspoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly. (1 conference pear, 1 tsp icing sugar, sieved, 1 tbsp of oil)
  5. Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce. (25g of butter, 1 tsp chives, 1 tsp parsley)
  6. Serve the hash browns with a few caramelized balls of pear, the herby butter sauce. Serve with large sprigs of flat leaf parsley. (4 sprigs of flat-leaf parsley)

Billy Sweeney and Chef John Breen at Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel
Billy Sweeney and Chef John Breen at Cliff House Hotel, Ballybunion and Listowel Arms Hotel, Listowel