Black Pudding Bon Bons

Sun, 29 January 2023

INGREDIENTS

265g Soft Black Pudding of Choice (I use a local butcher named Fiachra Moran in Ballycara)

135g Pork Sausage Meat

500ml Egg Wash (beaten egg & milk)

1 cup Flour

2 cup Panko Breadcrumbs

1 litre Cooking Oil for frying

4 portion Mixed salad greens

4 Cherry Tomato cut in half

Salad dressing

Seasoning

           

EQUIPMENT

Small cast Iron pot for deep frying

Spider or slotted spoon

Tray with kitchen towel to drain oil

Mixing bowl

Measuring Scoop (50/1)

Utensils

           

METHOD

1. Mix sausage meat and pudding thoroughly in a mixing bowl.

2. Using the measuring scoop, portion out 12 even sized balls of approximately 33g each

3. Shape into balls, dust with flour, egg wash and crumb. Pop in fridge to set

4. Heat oil in cast iron pot on stove top to 180?C. Deep fry the balls until golden brown and cooked through to 75?C

5. Drain on kitchen paper.

6. Garnish plate with salad, place a spoon of marmalade (see below) on the plate and three bon bons per portion, per plate          

 

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RED ONION MARMALADE

           

INGREDIENTS

5 Red onions (finely Diced)

5 Cloves Whole

1/2 Orange (Juiced)

2 tbsp. Balsamic vinegar 

1 tsp. Vanilla Extract

100ml Red wine vinegar 

350g Sugar

350ml Red wine 

1 only Star Anise

2 tsp. Lemon Juice

1 Cinnamon Sticks

50ml Olive oil

1 only Bay Leaf

Water as needed

 

EQUIPMENT

Cast Iron Pot

Cutting Board

Juicer

Knife

Spatula

           

METHOD

1. Sweat onions with the oil and a dash of water for 2 minutes

2. Add sugar, balsamic, wine vinegar & fruit juices. Cook for a few minutes to dissolve the sugar.

3. Add the spices and remaining liquids and bring to a boil

4. Once boiling turn down to a simmer and reduce the liquid by half, stirring regularly 

5. Mix should be dark and deep Mahogany colour. 

6. Turn heat off and leave onion mix to cool, Bottle & refrigerate.