Hash Browns of Black Pudding with Apple Compote and Mustard Butter

Name: Hash Browns of Black Pudding with Apple Compote and Mustard Butter
Yield: Serves 4
Ingredients: Sprigs of picked flat parsley; Salt and pepper; 1 tsp chopped parsley; 1 tsp chopped chives; 100 g Lancashire cheese; 4 slices of good black pudding; 1 egg white; 450 g of Maris Piper potatoes; Small sprig of rosemary; 20 g butter; 2 Bramley apples; 1 tbsp grain mustard; Salt and freshly ground White pepper; 250 g hard unsalted butter, diced; 2 tsp white wine vinegar; 2 shallots, peeled and very finely chopped; 4 tsp white wine; 4 dessertspoons double cream; 1 tsp English mustard

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Mustard Butter

(Makes 6-8 Portions)
2 tsp white wine vinegar
4 tsp white wine

Starter
Vegetarian
Breakfast
Gluten-free

Method

Mustard Butter

Place the vinegar, wine and shallots in a small pan and reduce by two thirds.
Add the English mustard, the cream and reduce a little more.
Add the butter dice and whisk in until amalgamated. Stir in seasonings to taste then pass through a fine sieve.