Pan Fried Blood Pudding with Fried Pig’s Ear and Sautéed Mushrooms

Name: Pan Fried Blood Pudding with Fried Pig’s Ear and Sautéed Mushrooms
Yield: Makes 20 portions blood pudding and 4 portions garnish
Ingredients: 1 Granny smith apple, peeled and diced; 75g Sultanas; A pinch of five spice; A pinch of cinnamon powder; A pinch of garam masala powder; 150g Polenta; 2 Braised pig’s ears; 2 Braised pig’s trotters and braising liquid; Egg-wash of 1 Free-range egg; 20g Plain flour, sieved and seasoned; 1 Onion, finely chopped; 20g Rendered duck fat; 12 Fresh marjoram, finely chopped; 3 Garlic cloves, peeled and finely chopped; 10ml of milk; 1 litre Fresh pig’s blood; 50g Fresh breadcrumbs, sieved and seasoned; 125g Pork back-fat, diced into 1cm squares; Freshly ground pepper; 12 Chive tips; Salt; 24 Lardons of pancetta; 32 pieces Sautéed potatoes; 150ml Clarified butter; 16 Mache leaves; 60ml Red wine jus

Preparation info

Makes
20
portions blood pudding and 4 portions garnish

Difficulty
Complex

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Preparing the Trotters

2 Braised pig’s trotters and braising liquid
2 Braised pig’s ears

Main course
Spicy

Method

Preheat the oven to 120°C. Cut the trotters into 1cm dice and refrigerate until ready to use. Cut the ears into strips 5mm wide by 6