Ingredients
Servings
- BLACK PUDDING ------------------------
- 2 Tbsp duck fat
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 50 ml port
- 680 g NZ Venison mince (ground)
- 250 g back fat, cut into a small dice
- 3 cups pork blood
- 0.75 cup rice, cooked
- 0.75 cup barley, cooked
- 0.5 cup oats
- 0.5 cup parsley, chopped
- 1 tsp sage, chopped
- 1 tsp thyme, chopped
- 1 tsp oregano, chopped
- 0.5 tsp ground all spice
- 1 tsp lentil spice
- 2 tsp ground black pepper
- 1 Tbsp smoked paprika
- 2 eggs
- 0.5 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tsp white mustard seeds
- 1 tsp cumin seeds
- 1 bay leaf, crumbled
- 1 tsp Aleppo
- CURRY HOLLANDAISE -------------------
- 2 egg yolks
- 1.5 tsp yuzu juice
- 2 cups butter, clarified, melted and very warm
- 1.25 tsp curry powder
- 1 Tbsp hot water
- TO SERVE ---------------------------------
- 6 soft poached eggs
- watercress
- red onion
- lime juice
- salt
Servings
- BLACK PUDDING ------------------------
- 2 Tbsp duck fat
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 50 ml port
- 680 g NZ Venison mince (ground)
- 250 g back fat, cut into a small dice
- 3 cups pork blood
- 0.75 cup rice, cooked
- 0.75 cup barley, cooked
- 0.5 cup oats
- 0.5 cup parsley, chopped
- 1 tsp sage, chopped
- 1 tsp thyme, chopped
- 1 tsp oregano, chopped
- 0.5 tsp ground all spice
- 1 tsp lentil spice
- 2 tsp ground black pepper
- 1 Tbsp smoked paprika
- 2 eggs
- 0.5 tsp fennel seeds
- 1 tsp coriander seeds
- 2 tsp white mustard seeds
- 1 tsp cumin seeds
- 1 bay leaf, crumbled
- 1 tsp Aleppo
- CURRY HOLLANDAISE -------------------
- 2 egg yolks
- 1.5 tsp yuzu juice
- 2 cups butter, clarified, melted and very warm
- 1.25 tsp curry powder
- 1 Tbsp hot water
- TO SERVE ---------------------------------
- 6 soft poached eggs
- watercress
- red onion
- lime juice
- salt
Black Pudding
Combine the onions, garlic, and duck fat in a sauté pan and sweat over low heat until very soft.
Raise to high heat. When pan is hot add port. Cook off alcohol and continue cooking until almost dry.
Cool completely.
Toast and grind the seeds, crumbed bay leaf and Aleppo together.
Whisk the eggs in a large bowl and add all ingredients (including onion/garlic/duck fat mix.)
Use a gloved hand to break up ingredients. Stir 8-10 minutes to make sure it is well combined and thickened.
Place in 2 lined terrine moulds, folding the plastic wrap over the top. Cover with 3 layers of foil and place in a hotel pan.
Add boiling water to the hotel pan halfway up the terrine.
Cover the whole hotel pan with foil and bake for about 1 hour at 160°C / 325°F until internal temperature of 70°C / 160°F is reached.
Refrigerate overnight, then slice ½ inch thick.
Curry hollandaise
(yield 3 cups)
Place the egg yolk and yuzu juice in a food processor and run until it is whipped to a thick foam.
While the food processor is running, slowly drizzle the warm melted butter into the whipped egg yolk/yuzu mixture, starting drop by drop and increasing speed to a slow drizzle. Continue to pour in the butter until the full 2 cups have been added.
Add the hot water (this will thin the hollandaise down to a better consistency), curry spice and salt. Mix together.
Remove the hollandaise from the processor and keep somewhere warm until ready to use.
To serve
Heat a tablespoon of olive oil in pan over medium heat.
Add the slices of black pudding and cook until the bottom becomes crispy (about 3-4 minutes depending on heat), then flip and cook to crisp the other side.
Slice the red onion and toss with a bit of lime juice and salt.
Place the black pudding onto serving plates, top with a salad of watercress and red onions, then top with a hot poached egg
Spoon some hollandaise over the egg, sprinkle with additional curry powder, and serve.
Here are some tips to help with this recipe
How do I store the leftovers?
The recipe makes more than enough black pudding, it freezes well.
