Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust | James Mackenzie

Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust | James Mackenzie

This recipe, by James Mackenzie, is made up of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust – all in season for the spring months.

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Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust | James Mackenzie

Black Pudding, Scampi & White Bean Crumble

Recipe by

Chef Proprietor of The Pipe and Glass, Beverley, East Yorkshire

Source & Credit

Serves

4 people

Difficulty

Preparation Time

Club Summary

This recipe, by James Mackenzie, is sourced from one of our favourite recipe sites, Great British Chefs. This dish is made up of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust - all in season for the spring months.

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Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust

by

James Mackenzie

Ingredients

For the Langoustines and White Beans

16 Langoustines, cooked
1 Onion
1 Leek
1 Fennel Bulb
1 Garlic clove, crushed
1 Star Anise
200ml White Wine
200ml Double Cream
200g White Beans
Vegetable oil

For the Crispy Black Pudding

150g Black Pudding

For the Wild Garlic Crust

10 Wild Garlic leaves
150g White Breadcrumbs
50g Butter, melted
Parsley
Salt to season

Method

  1. Remove the tail meat from the langoustine and set aside, reserving the shells to make a stock for the sauce. Peel and chop the onion, chop the leek and fennel and fry all 3 in a saucepan with a splash of oil. Add the langoustine shells and cook for a further 2 minutes.
  2. Add the garlic, star anise and white wine and pour in enough water to just cover. Simmer for 1 hour then strain through a sieve into another saucepan. Place back on the heat and reduce down to 200ml, then add the cream and reduce to a sauce consistency. Keep the sauce warm.
  3. Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper.
  4. For the wild garlic crust, add the breadcrumbs, a few parsley leaves and 6 leaves of wild garlic to a blender and blitz until green in colour. Place in a bowl, mix through the melted butter and season with a little salt.
  5. Warm the sauce over a gentle heat, add the white beans and cook until the beans have warmed through. Add the langoustine meat and the crispy black pudding.
  6. To finish the sauce, add a little chopped wild garlic and reheat for 2 minutes. Spoon the mixture into a shallow serving dish or 4 individual dishes or ramekins.
  7. Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb.

 

To Serve:
Serve immediately.

Notes

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