Stornoway Black Pudding and Potato Stack - Sue Lawrence

The idea for this comes from Roddy Afrin, proprietor chef at the Park Guest House in Stornoway, who uses butcher Charles Macleod's wonderful black pudding. He serves it as a starter with a red wine reduction flavoured with oil and vinegar and olive oil dressing. It is also divine without the dressing. Roddy uses sweet potato, which looks good, but tastes superb with ordinary potato, too.

Ingredients:

16 x 1cm slices of Stornoway Black Pudding, skinned
16 x 5mm slices of potato or sweet potato
melted butter for brushing
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar

Place the black pudding and potato slices on a sheet of foil and brush with melted butter, then season with salt and pepper.

Place under a preheated grill for 3 minutes, then turn the potatoes over.

Remove the black pudding after 2 minutes (so they are cooked for 5 minutes altogether) and keep warm and continue to cook the potato slices until done - 7-8 minutes altogether.

To assemble, stack up alternative slices of black pudding and potato on each plate, starting with black pudding and finishing with a potato slice, seasoning with a little salt between the layers. Whisk together the oil and vinegar with a little seasoning and drizzle or dot this dressing over and around the stack. Serve at once.
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