Recipe Black Pudding, Confit Apple and Rhubarb Ketchup with Black Pastry Shards

[Morning Glory]

Rough puff pastry is not very difficult to make. Add a little bamboo charcoal to the flour and the pastry will turn black. The charcoal doesn’t taste burnt but it does add a very subtle smoky flavour. For a basic rough puff pastry recipe, see here Rough-puff pastry recipe - BBC Good Food. Black pudding and apple are a classic pairing and the gingery rhubarb ketchup adds a lovely sour twist. Serve this as a starter. The quantity of pastry below will be more that you need but its not really practical to make it in smaller quantities.

Ingredients
Rough puff pastry made with:
125g strong white bread flour mixed with 1/2 tsp bamboo charcoal powder
100g butter
For the rhubarb ketchup
65g (cooked weight) rhubarb cooked in as little water as possible until soft and collapsed.*
25ml sweet red vermouth
1 piece of preserved ginger plus a little of the syrup
Per serving:
1 thick slice of black pudding
1 thick slice of apple cut across the diameter from the centre the apple (remove pips)
Butter for frying
To finish:
Aleppo chilli flakes
A few green herb leaves. I used nasturtium leaves but fried sage leave would be good too.

Method
To make the ketchup (serves 2)

1. Chop the preserved ginger into small pieces.
2. Blitz the cooked rhubarb, vermouth and ginger until smooth (I used a hand blender). Add ginger syrup to taste. Pass through a sieve for a smoother texture.

For the puff pastry shards:

1. Heat the oven to 180C.
2. Make sure the pastry dough is well chilled.
3. Roll the half the pastry into a rectangle approximately ½ cm thick. The remaining pastry will keep chilled for several days and can be used in other recipes.
4. Place the pastry on a baking sheet and cook for 20 mins. Remove and allow to cool
5. Once cooled use a sharp knife to cut shards of pastry along the length of the pastry.

For the apple and black pudding:

1. Heat a knob of butter in a non stick pan. Turn the heat low and place the apple slice(s) in the pan. Cook slowly for 5 minutes then turn and cook for a further 5 minutes or until the apple is softened. Set aside but keep warm.
2. Add the slice(s) of black pudding to the pan and cook for a few minutes on either side. Sprinkle a few chilli flakes on each slice of black pudding.

To serve:
Assemble as shown (or create your own presentation).

 

[caseydog]

Very pretty. Definitely a starter.

CD

 

[epicuric]

Rough puff pastry is not very difficult to make. Add a little bamboo charcoal to the flour and the pastry will turn black. The charcoal doesn’t taste burnt but it does add a very subtle smoky flavour. For a basic rough puff pastry recipe, see here Rough-puff pastry recipe - BBC Good Food. Black pudding and apple are a classic pairing and the gingery rhubarb ketchup adds a lovely sour twist. Serve this as a starter. The quantity of pastry below will be more that you need but its not really practical to make it in smaller quantities.

View attachment 50124

Ingredients
Rough puff pastry made with:
125g strong white bread flour mixed with 1/2 tsp bamboo charcoal powder
100g butter
For the rhubarb ketchup
65g (cooked weight) rhubarb cooked in as little water as possible until soft and collapsed.*
25ml sweet red vermouth
1 piece of preserved ginger plus a little of the syrup
Per serving:
1 thick slice of black pudding
1 thick slice of apple cut across the diameter from the centre the apple (remove pips)
Butter for frying
To finish:
Aleppo chilli flakes
A few green herb leaves. I used nasturtium leaves but fried sage leave would be good too.

Method
To make the ketchup (serves 2)

1. Chop the preserved ginger into small pieces.
2. Blitz the cooked rhubarb, vermouth and ginger until smooth (I used a hand blender). Add ginger syrup to taste. Pass through a sieve for a smoother texture.

For the puff pastry shards:

1. Heat the oven to 180C.
2. Make sure the pastry dough is well chilled.
3. Roll the half the pastry into a rectangle approximately ½ cm thick. The remaining pastry will keep chilled for several days and can be used in other recipes.
4. Place the pastry on a baking sheet and cook for 20 mins. Remove and allow to cool
5. Once cooled use a sharp knife to cut shards of pastry along the length of the pastry.

For the apple and black pudding:

1. Heat a knob of butter in a non stick pan. Turn the heat low and place the apple slice(s) in the pan. Cook slowly for 5 minutes then turn and cook for a further 5 minutes or until the apple is softened. Set aside but keep warm.
2. Add the slice(s) of black pudding to the pan and cook for a few minutes on either side. Sprinkle a few chilli flakes on each slice of black pudding.

To serve:
Assemble as shown (or create your own presentation).

View attachment 50123

Wow!