Herterich's Black Pudding and Scallops
This is a beautiful tasty dish using Herterich's traditional family recipe black pudding. Make sure your scallops haven't been dredged. Serves two.
YOU WILL NEED
- 2 parsnips, peeled and finely chopped
- Freshly grated nutmeg
- 2 tbsps runny honey
- 30g unsalted butter
- 50ml single cream
- ½ Stick of Herterich's black pudding black pudding
- 6 hand-dived king scallops
For the Dressing
- 1 tbsp English mustard
- 50g caster sugar
- Pinch of sea salt, or to taste
- 100ml rapeseed oil, plus more to sear the black pudding and scallops
- Juice of 1 lemon
- 1 tbsp thyme, finely chopped, plus a few sprigs to serve (optional)
To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme.
Cook parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm.
Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil then, working quickly, sear the pudding and scallops for two minutes on each side.
Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle over the dressing, add a sprig of thyme, if you like, and serve.
Roast Pork Belly with Red Cabbage & Apples
For the pork belly
- 4 garlic cloves, crushed
- 20g/¾oz ginger, peeled and finely grated
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- ¼ tsp cloves
- sea salt
- 1.5kg/3lb 5oz good quality belly Pork
For the cabbage
- 1 onion thinly sliced
- 1 tbsp vegetable oil
- 400g/14oz home-made red cabbage
- 50g/1¾oz dried apricots, chopped
- 2 tsp caraway seeds
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 2 green apples, cored and thinly sliced
- For the pork, mix all of the ingredients together and rub into the meat by hand. Leave to marinade, for as long as you have the time, covered with cling film or a towel - from 1 hour to one day (in the fridge).
- When ready to roast, preheat the oven 210C/190C Fan/Gas 6. Line a large baking tray with foil and place a rack on top of the tray.
- Place the pork on the rack and cook for 20 minutes. Reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 2 hours
- Meanwhile for the cabbage heat a dry frying pan and add the caraway, coriander and fennel seeds. Cook for a minute until lightly toasted, and then crush.
- Heat the oil in a pan and cook the onions until soft and lightly brown in colour. Add the red cabbage, dried fruit, caraway, coriander, fennel and cook for 5 minutes. Finally stir in the apples.
- Remove the pork from the oven and lift the rack off the baking tray. Place the cabbage mix in the base of the tray and place the pork directly on top. Cover with tin foil and place back in the oven. Cook for a further 1hours 45 min.
- For the last 15 minutes, turn up the heat to highest setting again and uncover the pork so that it crisps up. when done, take it out of the oven and let the pork rest for 10 minutes. Slice or pull the pork into shreds, and serve on top of the cabbage.