Griddled black pudding, chimichurri mash and caramelised apples

by Paul Warburton on 12 February 2010  |  0 comments
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Check out this amazing recipe for griddled black pudding, chimichurri mash and caramelised apples – for £1.07 per person!

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Griddled black pudding, chimichurri mash and caramelised apples (Serves 4)

I'm not long back from Argentina and what becomes apparent very quickly in Argentina is the population's love of two things. Firstly meat, lots of it, and none of the animal is wasted - they love the fillet through to the kidneys and the blood. I felt this is something we should really embrace in the UK.

There is an inherent lack a respect for animals and how they arrive at the table in this country, so hopefully this recipe will change some views. We all need to encourage our friends and family to change habits a little and use the whole animal!    

The second Argentinean love (in terms of food of course - football is the most loved pastime) is for anything sweet, namely dulce de leche which is a kind of thick and very sweet condensed milk.

Now it's tough to get this sweet thick caramel into a savoury recipe so I've created my take on frugal Argentinean food combining morcilla (black pudding), the sweet (caramelised apples are the perfect partner to black pudding) and chimichurri (which is a punchy sauce served as a side with most meats).

Ingredients

• 4 thick slices of black pudding - 230g The Bury black pudding company (£1)
• 4 Cox apples (96p)
• 1 lemon (30p)
• 900g of potatoes (£1.11)
• 1 bulb of garlic (25p)

• 35g of fresh parsley (68p)

The cupboard staples...

Olive oil, salt, black pepper, dried oregano, cayenne pepper, brown sugar and red wine vinegar.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco where it came to £4.30 - that's £1.07 per head! 

Instructions

• Let's make the chimichurri sauce for the mash first (we'll make it first to get the flavours going). It's nice and simple - in a food processer add 5 cloves of garlic, the fresh parsley (hold back a little for garnish at the end), 80ml of olive oil, 30ml of red wine vinegar, the juice of one lemon, 2 teaspoons of oregano, 1 teaspoon of cayenne pepper, a really good twist of black pepper and a little salt. Whizz it all together to create a nice thick green sauce. You can chop and make by hand if you don't have a food processor. Set to one side as we'll add this to the mash later.
• For the mash, cook the potatoes as you would normally. Then mash into a smooth consistency (with a little seasoning) and add the chimichurri sauce. Cover with foil and keep warm whilst you cook the apples and black pudding.
• Next up is to peel and core the apples and cut into eighths.
• Now get two pans on the heat. The first should be a frying pan for the apples and the second a griddle pan for the black pudding (if you don't have a griddle pan you can use the grill). The griddle pan needs to be hot (so open some windows as it will smoke!).
• For the apples, add a good knob of butter to the frying pan and then the apples. Sauté for around 5 minutes (so they soften) and then add 2 tablespoons of brown sugar and a dash of water. Keep the heat on high as you want them to caramelise. Once the sauce starts to bubble and takes on a dark brown colour, you can take off the heat and set to one side (keeping warm).
• Finally the black pudding. Make sure the griddle pan is hot. Season and rub a little olive oil on the 4 slices of black pudding and place on the griddle pan. They will need around 2 minutes on each side (you're looking for that nice charred bar effect).

• To serve, place some mash in the middle of the plate, then a spoonful of the caramelised apples on the mash, and finally a slice of black pudding on top and a sprinkle of chopped parsley. Happy eating!

A bit about the Frugal Recipes chef, Paul Warburton

Paul Warburton, a lovemoney.com staff member, had a hectic career in the world of hot kitchens and screaming chefs before joining the lovemoney.com products development team.

During these years, under the tutorage of some great chefs, he honed his skills in cooking for numbers within a tight cost and portion-controlled environment.

Now he's planning to regularly offer his help to all budding chefs in the lovemoney.com community, so you can enjoy his original, low-cost recipes with your family and friends every Friday for free!

What lovemoney.com readers have said about Paul's other recipes

"We enjoyed this recipe very much: easy to make and even easier to eat!" varneyrob

"I made this recipe and it was absolutely delicious! Seriously good! Five of us feasted on it, and feasted well..." Ibeshy

"I made this recipe on Saturday night, and my 13 year-old son promptly requested it again for the following night!" Malcolm Wheatley

"This is a cracking risotto recipe. Just had it for lunch & it's a winner. More recipes please. Thanks." SavvyLass

"Another delicious offering from Paul. Thank you - keep 'em coming!" Palefire

Please add your own comments using the comments box below!

If you like this recipe, why not also try Paul's other Frugal Recipes: Massaman curry | Roasted pheasant | Portobello mushroom, port and stilton wellington | Smoked mackerel pate on crostini and red onion confit |Rolled breast of lamb with garlic mash and Savoy cabbage | Lemon & rosemary chicken thighs |  Thai Pollock curry with egg noodles | Chunky pea and ham soup| Spaghetti alla carbonara | Pork stroganoff | Green chilli meat balls, sunflower seed couscous salad and mint yoghurt |  Tagliatelle with air dried cured ham and minted peas | Beef, thyme and mushroom loaf with potato dauphinoise | Mixed bean and coriander green curry with fragrant rice | Egg Florentine with smoked cheddar and rocket salad | Beef, mushroom and thyme pie | Spicy tuna, bean and coriander lasagne |  Beef koftas with a feta, spinach and fresh mint salad | Chorizo and pea risotto | Sausage and rosemary hotpot | Beef & thyme (Lacashire) hotpot

Remember, if you're registered on lovemoney.com, you can follow this blog and find new posts as soon as they are published, via your personal homepage. Never miss a frugal recipe again - register now.