Family Best Time >> Food

Dry pan-fried Landais black pudding, red apple and belly rolled with Basque spices, port wine and Chinese cinnamon sauce


Ingredients:4 people
  • Landes black pudding
    600 g
  • belly
    130 g
  • red apples
    3
  • charlotte potatoes
    200 g
  • port sauce
  • Chinese cinnamon powder
  • garlic
  • laurel
  • rosemary
  • for the port sauce:butter
    20 g
  • shallot
    1 small
  • onion
    1 small
  • veal jus
    15 cl
  • brown sugar
    1 teaspoon
  • nutmeg powder
    5 g
  • port
    20 cl
  • red wine
    10 cl
  • salt, ground pepper


Preparation:
  • Preparation time:35 minutes
  • Cooking time:15 minutes


Difficulty:[usr 3]

Cut the potatoes into large cubes, blanch quickly, drain and brown in butter with a hint of garlic

Peel and core the apples, core and cut into 1 cm slices, poach in a syrup, set aside for cooking

Cut the pudding into slices of 2 m/m,

Similarly, cut the belly into thin slices,

Remove the skin from the sausage,

Pass the slices of blood sausage (2 x 15 ml) dry in a very hot pan (well browned), drain and brown the ventrèche,

Arrange a dome of garlic potatoes in a circle at the top of the plate, place the ventrèche on top, underneath arrange in a half-rosette and alternate pudding and pan-fried potatoes, surround with port sauce, give a few turns of the mill pepper, top with a hint of cinnamon.

Decorate with a bay leaf and a sprig of rosemary.

Hubert port sauce:

Peel and chop the shallots,

Melt them in a little butter

Deglaze with port and red wine, add brown sugar and nutmeg, reduce to ice

Wet veal stock,

Let reduce again,

Strain through cheesecloth

Beat in butter (winnow) off the heat

Salt and pepper from the mill