Deep-fried Brussels with black pudding & apple 2016

Deep-fried Brussels with black pudding & apple

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Prep: 10 mins Cook: 10 mins

More effort

Serves 2

Deep-fried Brussels are a taste revelation, they're dangerously addictive with our mustardy vinaigrette. Serve as a speedy yet elegant starter

Nutrition and extra info

Nutrition: per serving

  • kcal560
  • fat48g
  • saturates21g
  • carbs20g
  • sugars12g
  • fibre7g
  • protein10g
  • salt1.9g
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Ingredients

  • 4 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 Granny Smith apple, cored, peeled and cubed
  • 4 slices of black pudding
  • 2 tsp wholegrain mustard
  • 1 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 ½ tbsp sherry vinegar
  • vegetable oil, for deep-frying
  • 200g Brussels sprouts, trimmed and halved
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • handful watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 mins until beginning to caramelise, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 mins, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple.

  2. Whisk the mustard, honey and vinegar into the butter and cook for 30 secs. Taste for seasoning and set aside on a very low heat to keep warm

  3. Heat the oil in a large, heavy-bottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 secs. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing.

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