Black Pudding poached in Cider
Prep Time: 10 minutes
Cook Time: 20 minutes
This came from my first restaurant when I was 23 years old, originally made with Calvados and apples from Normandy. We served this as a starter on Beaujolais Day. Serve with a salad of your choice, bacon lardons, croutons and a poached duck egg for that perfect late brunch. You can strain the cooking liquor reduce by half and use for roast pork.
Ingredients
Serves: 4
- 2 links of uncooked black pudding
- 2 medium onions peeled & sliced
- 2 cloves of garlic peeled & chopped
- 50g + 50g unsalted butter
- 4 apples
- 60ml calvados or brandy
- 2 tbsp chopped parsley
- 1 x 300ml bottle of cider
- 300ml chicken or vegetable stock
- Sea salt & black pepper
Method
1 Peel, core, quarter & slice the apples.
2 Poach the Black Pudding in the cider & stock for about 5/7 minutes, allow to sit in the cider/stock.
3 Peel & slice the onions.
4 Peel & chop the garlic finely.
5 Meanwhile on a low heat melt half of the butter and cook the onions until soft for 5/7 minutes, add the garlic cook for a further 2 minutes.
6 Add the apple, turn the heat up to high, add the Calvados and stand back and take care! Set alight to burn off the alcohol.
7 Deglaze the pan with a small ladle of poaching liquid add the remaining butter, cook until you have a thick sauce for a couple of minutes.
8 Top the apple & onion mix with peeled and crumbled black pudding.
9 Dress with the sauce, sprinkle with chopped parsley.
10 Serve onto 4 warmed plates.
9 Serve with salad leaves you have available. I had lambs’ lettuce with crispy bacon lardons, dressed in Vinaigrette.
