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Roast
Black Pudding Wrapped in Air-Dried Ham on a Casserole
of Haricot Beans with Bay Leaf Sauce.
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By
Chef Julian Mountney of the Green Room restaurant in Belper.
Ingredients
2 links of Black Pudding
8 slices of air dried ham/parma ham
| For
the Sauce |
For
the Beans |
4
Shallots
1 small garlic clove
2 bay leaves
50ml port
50ml Madeira
250ml red wine
125ml beef stock |
500g haricot beans
500ml chicken stock
1/2 onion
1/2 leek
1 carrot
1 sprig thyme
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Method
For the sauce, sweat the shallots and garlic in a little butter,
and over a gentle heat add bay leaves, port and Madeira and reduce
by two thirds.
Add the red wine and reduce by half.
Add the beef stock and cook until a sauce-like consistency is reached.
Pass the sauce onto the cooked beans and keep warm.
The day before, start preparing the beans by soaking them overnight
in cold water.
The next day, drain the beans and cover with the chicken stock, onion,
thyme and bring to the boil. Reduce the heat to a simmer and cook
for about 30 mins, until tender. Remove the vegetables and thyme,
strain and add to the sauce.
For the black pudding, cut the links in half both ways and
wrap each piece in air-dried ham giving you 8 pieces in total.
Place on a lightly greased tray and roast in a hot oven for 10 minutes.
To
assemble gently re-heat the sauce and beans and pour into soup bowls
and then place on the roasted black pudding.
To make a meal of this you can serve the blackpudding on a bed of
bubble and squeak and scatter with some steamed baby carrots.
More recipes |
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Us |
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PO Box 104.5
Derby
DE1 3HL
(+44) 01332 361111
derby@bbc.co.uk |
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