*  Exported from  MasterCook  *
 
          Black Pudding Croquette With Gooseberry Compote, Ireland
 
 Recipe By     : Popjoys, Terenure, Dublin 6w
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sherilyn                         Restaurant/Chef
                 REG 3
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   22      grams         Clonakilty black pudding peel -- chop (8oz)
    6                    spring onions
    2                    sweet red peppers -- 1 cm dice
  150      grams         potatoes -- cooked & mashed
    2      tablespoons   Dijon mustard
    2      tablespoons   malt vinegar
                         Salt & freshly ground pepper
   22      grams         flour -- approximately
    4                    eggs
  225      grams         fresh white breadcrumbs
                         Oil -- for frying
 
 In a food processor, blend the roughly chopped peeled black pudding,
 spring onions, red peppers, potatoes mustard and vinegar.  Season to
 taste and mold the mixture into cylindrical shapes about 5 cm long, roll
 in flour, then egg, beaten and finally the breadcrumbs.  Shallow fry in
 plenty of hot oil until golden brown, drain on kitchen paper and keep
 warm.
 
 Meanwhile, dissolve the sugar in the water and bring up to the boil to
 make a syrup, then add the gooseberries and cook gently for 10 minutes,
 until soft.
 
 Strain off excess juice, then arrange the warm compote on heated serving
 plates with the reserved croquettes and a small salad garnish.
 
 REG 3 shared by Sherilyn Schamber
 Restaurant Recipes - http://home.inreach.com/sherilyn/cic.htm
 
 
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