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Sunday, 11 December 2016

Jerusalem Artichoke, Kale, Black Pudding, Sauté Potatoes, Shredded Maple Glazed Turkey...

Jerusalem artichoke, kale, black pudding, sauté potatoes, shredded maple glazed turkey.

Serves 8

  • 1kg Jerusalem artichokes 
  • 300g black pudding 
  • 500g kale 
  • 350g cooked turkey (or chicken) 
  • 50g frisée lettuce 
  • 50g lambs lettuce 
  • 50g red chard 
  • 50g butter 
  • 300g Ratte potatoes 
  • 3 tbsp maple syrup 
  • 1 tbsp Pommery mustard 
  • 1 tbsp soy 
  • Olive oil

  1. Scrub the artichokes clean and slice at an angle. Do the same with the potatoes and the black pudding. 
  2. Wash all lettuce and kale. 
  3. Dry the kale and deep fry a third of it to garnish. 
  4. Par boil ratte potatoes for 8-10 mins in ice water. 
  5. Peel the artichokes. 
  6. Pan fry artichokes and potatoes in olive oil until cooked through. Set aside. 
  7. Blanche rest of the kale in boiling salted water. 
  8. Slice cooked turkey into thin strips, reheat in butter adding the mustard, maple and soy. Keep warm. 

To serve:
  1. Freely arrange all the ingredients on a platter with the maple-glazed turkey. 
  2. Finish with crispy kale and a drizzle of maple syrup to finish. 

Top Tips:
  1. This dish is perfect for a quick and easy Boxing Day brunch. 
  2. Add fried or poached eggs to the salad to make it even more delicious.

Recipe c/o We Love Maple


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