Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pork, black pudding, apple. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pork, black pudding, apple is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pork, black pudding, apple is something which I have loved my entire life. They are fine and they look wonderful.
This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding! The only Business Directory dedicated to sourcing the BEST Black Pudding! For a juicy burger full of flavour, try out our Pork, Black Pudding and Apple burger recipe, made using our Porky Black sausages.
To begin with this particular recipe, we must prepare a few ingredients. You can have pork, black pudding, apple using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Pork, black pudding, apple:
- Get 1 pork belly
- Make ready 1 black pudding
- Get 200 grams pasta dough
- Prepare 500 grams apple caramel
- Prepare 1 egg whites
- Make ready 30 grams chicken breasts
- Prepare 1 in season shoots and herbs
Or is it something you shove to one side of the plate when it arrives with breakfast? A full English breakfast isn't complete without a slice of black pudding and I particularly like it served with scallops and a piece of apple. Season the pork fillets with salt and cracked pepper. Heat a non-stick ovenproof frying pan over a medium-high heat and add a little olive oil.
Instructions to make Pork, black pudding, apple:
- Butcher tie belly rolled length ways.
- Cover with canola oil and confit at 65° for 10 hours
- Fridge for a night then remove all string and slice in 3/4" discs
- Roll out pasta about 3mm thin
- Blend black pudding with 30g of chicken breast and 1 egg white and put into a pipping
- Pipe out small mounds on the pasta sheet and then cover with another sheet
- Push all the air out and with a ring cutter shape all your ravs
- Place the ravs in boiling water for 1 minute then refresh in ice water
- Squeeze out apple caramel on the plate
- Fry rounds of belly and reheat rav
- Stack on top of each other and top with some nice fresh shoots and herbs
- Get drunk you deserve it
The stacks consisted of , Black Pudding, Pork, Apple and Black Pudding, as shown below. These needed to be wrapped in some way to keep them together so I used two slices of Black Forest Smoked ham slices to each stack. Remove the pork from the oven and take out of the tin (discard the bones, if using). To make the gravy, pour away the excess fat from the roasting tin, put over a medium heat and stir in the plain flour. Butcher tie belly rolled length ways..
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