Black pudding with crab mayonnaise, apple sauce and pea purée

AT A GLANCE

  • Serves 6 people

  • 90 ml olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp each ground cinnamon, ground ginger and Chinese five-spice
  • ½ tsp smoked paprika
  • 1 pinch cayenne pepper
  • 500 ml (2 cups) pig’s blood (see note)
  • 50 gm fine polenta
  • For dusting: plain flour
  • 20 gm butter, coarsely chopped
  • 12 thin slices jamón or prosciutto, to serve
  • To serve: watercress sprigs, celery leaves, radish, micro cress and flat-leaf parsley leaves
  •  
  • Apple sauce
  • 2 Granny Smith apples, cored and coarsely chopped
  • 25 gm butter, coarsely chopped
  • 25 gm white sugar
  •  
  • Pea purée
  • 50 ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500 gm frozen peas, defrosted
  • 100 ml hot chicken stock
  • Pinch smoked paprika
  •  
  • Crab mayonnaise
  • 200 gm picked spanner crab meat
  • 50 gm good-quality mayonnaise
01   Preheat oven to 180C. Heat 50ml oil in a frying pan over medium heat, add onion and half the garlic and sauté until tender (4-5 minutes). Add spices and stir until fragrant (1-2 minutes). Add chorizo and stir occasionally until cooked (6-7 minutes).
02   Meanwhile, combine blood and polenta in a large saucepan over medium heat and stir continually until blood thickens(10-12 minutes). Remove from heat, stir through chorizo mixture and season to taste, then pour into a 6cm-deep 8cm x 19cm loaf tin lined with baking paper. Place in a roasting pan and fill pan halfway up the sides with boiling water, then roast until a knife inserted withdraws clean (25-30 minutes). Set aside to cool, then cut into eighteen 1cm-thick slices and set aside.
03   Meanwhile, for apple sauce, combine ingredients in a saucepan over low heat, cover and stir occasionally until soft (15-20 minutes). Process in a blender until smooth. Set aside.
04   For pea purée, heat oil in a saucepan over medium heat and sauté onion and garlic until tender (4-5 minutes). Add 1 litre water, bring to the boil, add peas, remove from heat and stand until cooled slightly (2-3 minutes), then strain liquid. Process peas with stock and paprika and season to taste. Pass through a fine sieve into a bowl placed over ice and set aside.
05   For crab mayonnaise, pulse ingredients in a food processor to combine and season to taste. Set aside.
06   Heat remaining oil in a large frying pan over high heat, dust one side of black pudding with flour and cook on one side, in batches, until crisp (2-3 minutes). Remove pudding, wipe out pan, return pudding to pan with butter and remaining garlic and cook for 1 minute, then turn to warm other side (10 seconds). Serve warm with jamón, quenelles of crab mayonnaise, pea purée, apple sauce and leaves.
Note Pig's blood will need to be ordered from your butcher.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

COLIN FASSNIDGE, FOUR IN HAND, SYDNEY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

Drinking Suggestion:

LIGHTER RED WITH NICE TANNINS AND GOOD ACIDITY SUCH AS NEBBIOLO FROM NORTHERN ITALY, OR ONE OF THE NEW AUSTRALIAN COOL-CLIMATE NEBBIOLOS. , suggested by STEPHEN CRAIG

View Full Site