Hot Devil recipe (hete bliksem)

Created by Geert Elzinga

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Cuisine: Dutch
Prep Time: 5 min(s)
Cook Time: 20 min(s)
Serves 4

Hot Devil is again becoming more popular with the youth of the Netherlands. This classic mix of apples and potatoes is named after its high temperature, which has scalded many a tongue during eating.

The Dutch traditionally like to mix fruit and vegetables in a hot pot. Hot Devil is served alongside black pudding, and a salad with walnuts is also a recommended accompaniment.

Ingredients

400g sliced black pudding (blood sausage) or Boudin, skin removed, sliced
1 kg potatoes, peeled, chopped
1 kg sweet apples, peeled, chopped
1 cup beef stock
1 tbsp Dutch apple syrup (available at supermarkets and delis)

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Preparation

Place the potato and apple in a saucepan filled with 10cm water and stock. Increase heat to high and bring to the boil. Cook for 20 minutes or until the apple and potato is soft. Drain and set aside.

Heat oil in a frypan and add the black pudding. Fry on both sides until cooked.

Stir (don’t mash) the apple and potato mixture. Stir in the apple syrup. Season with salt and pepper to taste.

Serve with slices of black pudding.

If you enjoyed this Hot Devil recipe (hete bliksem) then browse more Dutch recipes, meat recipes, quick recipes and our most popular hainanese chicken rice recipe.

Dutch Restaurants

Displaying 3 of 3 Dutch Restaurants.

	Restaurant	Book Online	Suburb
1.	De Bortoli Winery and Restaurant		Dixons Creek
2.	The Rice Table		South Yarra
3.	1945 - Dutch East Indies Cuisine		Pyrmont

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