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easy &quick

Crispy Black Pudding Sticks with Horseradish Dip

QimiQ Benefits

  • Binds with fluid - no separation of ingredients
  • Creamy indulgent taste with less fat
  • Emulsifies with oil

Minutes

25

Difficulty

medium

Crispy Black Pudding Sticks with Horseradish Dip
Crispy Black Pudding Sticks with Horseradish Dip

Ingredients

For 20 servings

  • 500g

    Black pudding

  • 100g

    Potatoes, cooked

  • 100g

    Apple, chopped

  • 50g

    Onion(s), finely chopped

  • 2

    Garlic clove(s), finely chopped

  • Salt and pepper

  • Marjoram

  • Gingerbread spice

  • 30g

    White bread crumbs

  • 250g

    Fresh filo pastry, 1 package

  • Egg yolk(s), to brush

  • Vegetable oil, to deep fry

  • For the horseradish dip

  • 125g

    QimiQ Classic, unchilled

  • 80g

    Sunflower oil

  • 40g

    Sour cream 15 % fat

  • 5g

    Mustard

  • 1tbsp

    Horseradish, grated

  • Salt and pepper

Preparation

  1. Skin the black pudding, chop up roughly and bake with the potato, apple, onion, garlic, salt, pepper and marjoram at 160° C for approx. 15 minutes.
  2. Allow to cool and finely mash together.
  3. Add the gingerbread spice and bread crumbs and mix well.
  4. Pre-prepare the pastry according to the instructions on the packet and halve lengthwise.
  5. Place the black pudding mixture into a piping bag with a 1 cm nozzle and pipe along the edge of each sheet of pastry.
  6. Brush the other edge of the pastry with egg yolk, roll tightly and seal well. Deep fry in hot oil until golden brown.
  7. For the dip: whisk the QimiQ Classic smooth. Slowly whisk in the oil until emulsified.
  8. Add the remaining ingredients and mix well. Serve with the black pudding sticks.
Some doughy looking food

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