“Black Pudding and Smoked Knockanore Farmhouse Cheese Boudin served with an Apple and Tomato Chutney” 

(10 Portion)

This recipe is inspired by two Artisan products.

The Black Pudding comes form Mc Geoughs award winning butcher in Oughterard, Co. Galway and the Smoked Knockanore Farmhouse Cheese is a gold medal winner of the International Cheese Awards in 2007 with a pungent flavor.

The boudin another name for sausage is served with some lettuce and a chutney adapted from Darina Allen.

For the Chutney:

Ingredients:

• 125ml malt vinegar
• 110g brown sugar
• 75g sultanas
• 500g ripe red tomatoes, peeled and cut into 6 or 8 pieces
• 125g Bramley apples, peeled and chopped
• 100g onions, peeled and roughly chopped
• 1 red chilli, deseeded and chopped
• 10g of peeled root ginger, finely chopped
• salt and freshly ground black pepper

Method:

1.  Place the vinegar and sugar in a large saucepan and bring to the boil. Cook for three to four minutes   until the sugar has melted
2. Add the sultanas and cook until just reduce
3. Add all the other ingredients, bring to a simmer and continue cooking on a low heat for about 30 to 40 minutes, stirring gently and frequently
4. Leave the chutney with a chunky texture and not too cooked as that will cause it to be a puree. Cool the chutney and if you are able to wait, allow maturing for two to three weeks in the fridge

For the Boudin:

Ingredients:

• 250g artisan black pudding without casing, cubed and chilled
• 100g chicken fillet boneless, skinless, cubed and chilled
• 75 g artisan smoked pork sausage skinned, chopped and chilled
• 10g chopped thyme 
• 100ml Cream chilled
• Salt and pepper
• 75g Smoked Knockanore Cheese diced

Method:

1. Place the black pudding, chicken, smoked sausage and thyme in a chilled food processor.
2. Process the ingredients until they are smooth
3. Add the cream and blend again for a few seconds
4. Place the mixture in the stainless bowl and incorporate the diced cheese with your hand
5. Cut the bottom of a piping bag so you can shape the mixture to the desired width approximately 5.5cm and pipe onto cling film
6. Roll into a sausage, tightening both ends to achieve a perfect round shape closing the ends off by making a knot into the cling film
7. Now roll the same into tin foil tightening both ends again
8. Place the roll in a water bath at 80°C for 30 to 40 minutes until you achieve a core temperature of 76°C
9. Place the roll in an ice bath which will help keeping the round shape until fully chilled and refrigerate until needed

 To Assemble the Dish:

• Slice the boudin into 4cm high cylinders. 
• Heat a non-stick pan and fry the boudin cylinders in a little oil on all sides until golden brown and place in a preheated oven for about 5 minutes to thoroughly heat them.
• During this time toss some well washed lettuce or organic baby leafs in the French dressing and arrange the same on a lukewarm plate.
• Remove the boudin from the oven and place the cylinders on kitchen paper to remove excess grease before placing one on each plate.
• Serve with the chutney.                                                                                                               

                                                                                                                                              Enjoy!