Name: Grilled Black Pudding with Pan-Fried Foie Gras, Salad of Pickering Watercress, Apple & Vanilla Chutney, Scrumpy Reduction
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves one
Cuisine: United Kingdom
Ingredients: pinch of salt; 400 g caster sugar; 1 fresh vanilla pod - split and de-seeded; 200 ml cider vinegar (or white wine if you wish); 3 medium shallots finely diced; 1 kilo Granny Smith apples with skin, ½ - 1 cm diced; a dash of house vinaigrette; apple & vanilla chutney; knob of butter; salt & pepper; 10 g of washed and trimmed watercress; scrumpy reduction - made with apple juice and a splash of cider vinegar.; 1 decent slice of duck or goose foie gras; 1 slice caramelised apple; 2 slices black pudding; sprigs of chevril for garnish

Preparation info

Serves
one

Difficulty
Medium
Ready in
30 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

The Star’s No.1 bestseller. This dish is easily the most popular, remaining on the menu for at least the last nine years. It has been eaten by Lords, Ladies, famous actors, famous foodies, famous artists (aka Caine. Ronay and Hockney) as well as the locals alike. Very much a rich man, poor man dish. Using the North Country staple of black pudding with the luxurious pan-fried foie gras, teamed with the apples and peppery Picketing watercress. Perfect!