{"yield":10,"portionSize":558,"portionUnit":"g","totalYieldKg":5581.490234375,"steps":[{"Order":0,"Instructions":"

1. Tillaga blodpuddingen i ugn, 175° C ca 30 minuter (tiderna avser fryst produkt) och smaka av med salt och peppar.

2. Koka potatisbitarna mjuka i lättsaltat vatten. Låt bitarna rinna av i durkslag.

3. Hetta upp en kastrull och fräs hackad gul lök. Vänd ner matfett, baconflarn och potatisbitar. Pudra över maizenamjöl. Smaka av med salt och peppar. Håll varm.

4. Hetta upp socker till chutneyn i en kastrull. Slå i äpplejuice och ättika. Vänd i lingon och tärnat äpple. Smaka av med finhackad gul lök, salt och peppar. Låt koka ihop tills chutneyn tjocknar.

5. Servera blodpuddingen med varm baconpotatis samt äpplechutney.

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blodpudding med baconpotatis & chutney på lingon & äpple

blodpudding med baconpotatis & chutney på lingon & äpple

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