Fried hog’s pudding with apple sauce and kohlrabi slaw

Fried hog’s pudding with apple sauce and kohlrabi slaw
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, simmering time 20-25 min

This British recipe is made using delicious. Produce Awards 2017 winner, Primrose Herd’s, Cornish hog’s pudding. It makes a robust winter starter and pairs well with the sweet apple sauce and creamy kohlrabi slaw.

Read the story of Primrose Herd, and what they do.

Nutrition: per serving

Calories
433kcals
Fat
29.5g (12.5g saturated)
Protein
12.8g
Carbohydrates
26.8g (19.5g sugars)
Fibre
4.7g
Salt
1.4g
Calories
433kcals
Fat
29.5g (12.5g saturated)
Protein
12.8g
Carbohydrates
26.8g (19.5g sugars)
Fibre
4.7g
Salt
1.4g

Ingredients

  • 20g unsalted butter
  • 300g Cornish hog’s pudding, sliced

For the apple sauce

  • 800g cox apples, cored and chopped
  • 30g unsalted butter
  • 2 tbsp caster sugar
  • 1 tbsp cider vinegar

For the kohlrabi slaw

  • 1 tsp English mustard
  • 3 tbsp crème fraîche
  • 2 tbsp olive oil
  • 1 cox apple
  • 1 kohlrabi, peeled and shaved with a vegetable peeler or thinly sliced using a mandoline
  • Juice 1 lemon

Method

  1. For the apple sauce, toss the 800g chopped apples in a saucepan with the 30g butter, sugar and vinegar and set over a medium heat. Cook for 20-25 minutes, stirring occasionally but allowing the apples to stick a little to the base of the pan as they break down so they can caramelise. Once the apples
    have almost broken down and are a warm golden colour, remove from the heat and allow to cool slightly.
  2. For the slaw, mix the mustard, crème fraîche and olive oil in a medium bowl and season well. Thinly slice the apple and toss with the kohlrabi and dressing in the bowl, adding lemon juice to taste.
  3. Melt the 20g butter in a large frying pan over a medium heat. Fry the hog’s pudding, turning, for 10 minutes or until crisp and golden. Serve with the kohlrabi slaw and a little of the apple sauce.

delicious. tips

  1. You’ll have leftover apple sauce – keep it, covered, in the fridge and use within 3 days.

  2. A dry chenin blanc would be the best wine for this, but a good quality dry British cider tops it.

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