Many people who love a slice of black pudding with their breakfast have no idea how they can use this ingredient creatively to make multiple other dishes. However, it is a versatile ingredient that pairs well with lots of other flavours, so there is a multitude of things you can make. One of our favourite black pudding recipes is a black pudding and rosti stack, which we serve on a bed of leeks with bacon and a creamy mushroom sauce.
Although it is not the ideal dish for those who want to lose weight, it is a delicious plate of food that combines umami, meaty, fatty, fresh, acidic, sweet, and salty flavours with soft, creamy, crisp, and chewy textures. Therefore, it is a dish that offers a bit of everything.
On the ingredients list for this black pudding and potato rosti recipe, you will notice that three different types of fats are listed. You will only need a little of each, as each fat serves different purposes at each stage of the recipe, and some of the ingredients already contain fat, so you do not want to overload the dish with grease.
The butter is used for cooking the leeks, and adding a splash of olive oil reduces the risk of the butter burning in the pan. Vegetable oil is the best fat for cooking the potato rosti, as it will make the outside crispier than olive oil or butter.
Here is how to make our recipe for black pudding and rosti stack with bacon, leeks, and mushrooms.
Black Pudding and Rosti Stack Recipe with Leeks
Course: Recipes, Recipes with MeatCuisine: BritishDifficulty: Medium4
servings20
minutes50
minutesNO
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Check black pudding ingredientsNO
A delicious recipe for black pudding and rosti stack with buttery leeks and a creamy mushroom and mustard sauce.
Ingredients for Black Pudding and Rosti Stack
4 slices of black pudding
8 rashers of streaky bacon
4 large potatoes, peeled
2 leeks, sliced
200g mushrooms, thinly sliced
1 small onion, diced
Olive oil
Vegetable oil
1 oz. butter
200 ml double cream
1 tsp wholegrain mustard
1 tsp English mustard
Salt and pepper to taste
Directions
- Preparation
- Set your oven to low heat for warming purposes.
- Slice your leeks and mushrooms at the beginning of the cooking process.
- Peel your potatoes and lay some kitchen paper on the countertop.
- Grate the potatoes onto the paper.
- Sprinkle the grated potatoes with some salt for flavour and to draw out moisture from the potatoes.
- Cover the grated potatoes with some more kitchen paper and press down so the paper soaks up the excess water.
- How to Make the Black Pudding and Rosti Stack with Leeks
- Put a large frying pan with a little oil over medium-high heat on the hob.
- Cook your black pudding slices for approximately 5 minutes on each side or until they begin to turn crispy.
- Remove the black pudding from the pan and set it aside on a baking tray.
- Using the same pan, unwashed, cook the streaky bacon for a couple of minutes on each side until the fat turns golden, then set aside on the baking tray with the black pudding. Not washing the pan in between adds some of the black pudding and bacon flavour into the oil, which you can then use to cook your rostis and impart more flavour.
- Put the tray of black pudding and bacon in the oven to keep warm until serving.
- While your black pudding and bacon are cooking, add a tablespoon of olive oil and the butter to a separate pan and put over medium heat.
- Add the leeks to the pan and cook for a few minutes until the edges of the leeks begin to brown, then turn down the heat, so the leeks continue to saute and add some salt and ground black pepper for flavour.
- Add some more oil to the frying pan used for the meat elements of the dish.
- Take a handful of the grated potato and drop it into the fat. Press down with the back of a flat fish lift to form a patty. You should be able to fit four into the pan at the same time.
- Cook the rostis until they are golden on one side, then turn to repeat on the other side.
- How to Make the Mushroom and Mustard Sauce
- As your rostis are cooking, put the butter and a drizzle of olive oil into another pan over medium heat, then add the diced onions to the pan and cook for approximately five minutes until softened and golden.
- Next, add the sliced mushrooms to the pan, and cook for a further five minutes, stirring once.
- Pour the double cream over the mushrooms and onions, then add the English and wholegrain mustard to the pan.
- Stir the mixture, then simmer for 5 minutes over low heat. Season the sauce with a sprinkle of salt and a generous grinding of black pepper.
- Assembling the Dish
- While the sauce is cooking, remove the rostis from the pan and put them on kitchen paper to drain the excess fat. Then, you can start plating your dish.
- Spoon some of the leeks onto each plate, then top with a slice of the black pudding, two pieces of the streaky bacon, and the potato rosti.
- Add a spoonful of the creamy mushroom sauce to the top of the black pudding and rosti stack, then spoon more of the sauce around the edge of the dish.
Additional Tips
- I use a metal cooking ring to keep the rostis in a nice shape during cooking, purely for presentation purposes. If you use a metal ring, you can leave it sitting in the hot oil with the rosti while the first side cooks and use the back of a spoon to press down the potato.
- If you are not a fan of double cream’s rich flavour or want to reduce the calories and fat content of the black pudding and rosti stack, then replace the sauce’s cream with some crème fraiche.
- The time it takes you to cook this dish will depend on your ability to multitask and your cooking experience, as there are several elements to cook simultaneously. Allow yourself a little longer if you are an inexperienced cook.
If You Enjoyed Our Black Pudding and Rosti Stack Recipe…
You might also like to try our pork medallions in mustard and mushroom sauce. Have you tried our recipe for black pudding and rosti stack? Let us know what you think in the comments below.