A Beast of a Breakfast




Beastro Black Pudding

400 g dried pig's blood

2 1/2 teaspoons salt

1 1/2 cups steel-cut (pinhead) oatmeal

200g finely diced pork fat roughly chopped

1 large white onion, finely chopped

100ml milk

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground allspice

PREPARATION

1. Preheat the oven to 325°F and grease loaf pans. Stir 1 teaspoon of salt into the blood.

2. Bring 250ml water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.

3. Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely.

Ham Hock Croquets

1kg Ham Hock

1 carrot, sliced

1 large onion, sliced

1/2 garlic clove, sliced

1 sprig of fresh thyme

1 sprig of fresh rosemary

2 star anise

1 tsp grain mustard

2 eggs

50g of flour

80g of Panko breadcrumbs

Salt

1. To cook the ham hock, place into a suitable pot and cover with water. Add the carrot, onion, garlic, herbs and spices. Bring to the boil, reduce to a simmer and cook until the meat comes away from the bone, approximately 1 hour

2. Remove the ham hock from the pot and allow to cool. While still warm, flake off the meat with your hands and chop finely

3. Pass the liquid through a fine strainer until very salty. Add a little of the reduction and the mustard to the chopped ham hock to bind together

4. Form into small, disks approx. 5cm, place on to a tray and leave to firm up in the fridge for 30 minutes. Remove from the fridge and prepare 3 bowls (Egg, Flour, Paco crumb) for coating

5. Evenly coat each croquet in flour, egg and then breadcrumbs. Repeat the egg and breadcrumb step to add an extra coating

6. Fry in fryer at 180oC until golden and centre is 75oC

Bubble and Squeak Slaw

½ Red Cabbage

½ Savoy Cabbage

1 red onion

1 Large potato grated

Butter and salt and pepper

1. Thinly slice/ grate all ingredients cook until soft and caramelised in butter season

Brown Sauce

500g of tomatoes

112g of cooking apples, peeled, cored and finely chopped

700ml of water

225g of onion, finely chopped

15g of ginger

100ml of red wine vinegar

50g of dried apricots

1 bay leaf

1/2 star anise

2 cloves

1/2 chilli

2 pinches of white pepper

1 pinch of salt

5 juniper berries

12 fennel seeds

1/4 tsp allspice

4 tsp Worcestershire sauce

4 tsp black treacle

oil

1. Begin by preparing the tomatoes. Using the tip of a sharp knife, score a cross in the base of each tomato. Blanch carefully in boiling water, immediately plunging into ice water to cool (this process should loosen the skins of the tomatoes). Peel and deseed the tomatoes, then chop the flesh into chunks and set to one side

2. Place a large pan over a medium heat and add a small dash of oil. Sweat the onions without allowing them to colour, then add the spices and seasonings, chopped tomatoes, fruit, water, treacle and Worcestershire sauce to the pan

3. Stir well to combine, then leave to reduce gently over a light simmer. Add the vinegar, continuing to reduce until the mixture thickens to form a sauce-like consistency

4. Pour the sauce into a blender and blitz until smooth, adjusting the seasoning to taste. Pass through a fine sieve into a clean jar and set aside to cool. Serve immediately once cool, or store in an airtight container in the fridge for up to a week

To Plate

2. Take a slice of black pudding and fry in a pan until crisp

3. Poach a duck egg

4. Place black pudding, slaw on the centre of the plate top with croquet and egg and drizzle brown sauce on the plate.

Serve!

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