black pudding with celery mash
recipe facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill , cedar or beech board
Ingredients
• 1 black pudding in natural casing
For the celery mash:
• ½ celery root
• 350 ml milk
• 50 g butter
• 1 bunch of parsley
• Salt
• pepper
• nutmeg
• some potato flour
For the apples:
• 2 sour apples
• some butter
• Favorite BBQ rub
preparation
➊ For the celery mash, cut the celery root into even cubes and then bring to the boil in a little salted water. Once it is soft, remove from the heat, drain and place in a bowl.
➋ Roughly chop the parsley and add it to the celery along with the butter, milk and spices. Either mash or puree and use the potato flour to achieve the desired consistency, then season again to taste.
➌ Allow the celery mash to cool slightly and then spread it evenly on the cedar or beech plank. Place the plank briefly in the direct grill area until it begins to smoke slightly, then continue cooking in the indirect grill area until the desired level of smoky aroma is achieved.
➍ Peel and halve the apples. Cut into thin slices and cook with a little butter on a covered grill plate or in a pan. Finally, sprinkle some BBQ rub over the top and then spread the apple slices over the celery mash.
Cut the black pudding into equal-sized pieces and grill over direct heat. Finally, place on the wooden plank and serve everything together.
Recipe by Sauerländer BBCrew
The Sauerland BBCrew – behind it are the gourmet bloggers Sebastian Buchner and Tim Ziegeweidt, who are not only dedicated to the classic barbecue, but also to good cooking in general. Since 2014 they have been blogging inspiring recipes that they describe as modern European barbecue and in which good and as natural as possible foods are the focus. www.sauerlaender-bbcrew.de
Recipe from FIRE&FOOD Magazine 03/2016
