Name: Black Pudding on Crushed Potatoes and Baked Beans with Bay Leaf Sauce
Cuisine: United Kingdom
Ingredients: knob of butter; 2 kg / 4½ lb lambs’ sweetbreads,; 250 g / 9 oz pork back-fat, cut into small dice; sprig of thyme,chopped; 4 bay leaves, chopped; salt and freshly ground black pepper; 300 ml / ½ pint champagne vinegar; sprig of rosemary, chopped; 100 ml / 13/2 fl oz port; 500 g / 1 lb 2 oz sultanas; 1 kg / 2/4 lb haricot beans; 115 g / 4 oz butter; 250 ml / 9 fl oz veal glaze; 3 large baking potatoes; 60 g / 2¼ oz oat flakes; 750 g / 1¾ lbdried pigs’ blood; 1 onion, peeled; 1 sprig of thyme; 1 large carrot, diced, for garnish; 1 litre / 1¾ pints chicken stock; 8 shallots, finely chopped; 1 garlic clove, finely chopped; 250 g / 9 oz caster sugar; 100 ml / 13/2 fl oz Madeira; 500 ml / 18 fl oz red wine; 1 onion, chopped; a little oil, for frying

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

60 g / 2¼ oz oat flakes
750 g / 1¾

Method

The day before, start preparing the Baked Beans: soak the dried haricot beans overnight in cold water.
Next day, drain the beans. Put them in a pan with the onion, thyme and chicken stock and bring to the boil. Reduce the heat to a simmer and cook for about 30 minutes, until tender. Drain.
In large bowl, mix the oats with the dried blood and mix into

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Black Pudding on Crushed Potatoes and Baked Beans with Bay Leaf Sauce

Ingredients

Method

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