Get a Taste
Recipe
Black pudding and braised apples verrines
Method
- Buy the most common black pudding, (not the big diameter), and make 10 slices 2mm thick. Deep fry the slices and let them cool down on a tissue paper.
- Cut the rest of the black pudding into little cubes of 1 cm.
- Peel and core the apples, reserve 10 wedges on the side and cut the rest into cubes too.
- In a hot pan, melt the butter and sear the apples (including the wedges) for 2 minutes. Add the cubes of black pudding into the pan and carry on cooking for another 2 minutes.
- Pour the Cognac into the pan and flambé the mix. Careful with your eyebrows!
- Season to taste and arrange in 10 small shot glasses.
- Garnish with apples wedges and fried slices of black pudding.
Serving Suggestion
These little shots are impressive appetisers that will work very well at a canapés reception with a glass of champagne.
Ingredients
450g black pudding
2 Pink Lady apples
10g unsalted butter
2 tbsp Brandy/Cognac
Salt and pepper to taste
Oil for frying
Makes enough for 10
Franck's Advice
Try to keep your glasses warm before filling them. Place them in a slow oven for 10 minutes, it will keep the food hot longer.
