I was first introduced to black pudding at Pello. It’s the kind of Franglo thing that chefs such as Marco Pierre White champion and it is often paired with scallops. When I started working at Marque Restaurant in Sydney, I finally learnt how to make it properly. It was both a nightmare and a bloodbath. We had to poach it lightly in a big pot of water at a constant 82°C (180°F). The first time I had to make it I thought: ‘Why do I have to go through this much trouble to cook this?’ Then I ate it and was completely converted. This version is really creamy and soft and when you pan-fry it, you get that crispy exterior and the softness on the inside. This recipe is a culmination of the techniques I learnt at Marque and Bentley Restaurant + Bar, but also contains my own flourishes. There are heaps of ways to serve it, but it pairs particularly well with shellfish or squid.
Heat a little oil in a large frying pan over a medium heat. Add the onions and garlic with the salt and spices and cook for about 5 minutes or until everything is softened. Turn the heat up to high and add the sake and Shaoxing wine. Keep simmering until the liquid has reduced by half.
Add the cream and again reduce by half. Add the back fat and breadcrumbs and mix them in well with a spoon (it should thicken quite a lot because of the breadcrumbs). Remove from the pan and transfer to a bowl to cool slightly.
Meanwhile use a hand-held blender to combine the pig’s blood and egg yolks. This helps to get rid of any blood clots and to achieve a smooth texture.
Once the mixture is nice and smooth, add it to the creamy onions and combine well.
Put each sealed dish into a larger, deeper one. Fill the larger one with water to halfway up the sides of the smaller one. Put these in the oven and
© 2014 All rights reserved. Published by Murdoch Books.