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Ben Shewry

Pig’s Blood Purée

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Preparation info
    • Difficulty

      Easy

Appears in
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Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 125 g (4½ oz) onion, finely chopped
  • 40 ml (1¼

Method

Sweat the onion in the oil in a small saucepan over low heat until softened. Set aside to cool slightly. Mince the rice, then check the weight — you need 125 g (4½ oz), so mince a bit more if necessa

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