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Black pudding, scampi and white bean crumble with wild garlic crust

Black pudding, scampi and white bean crumble with wild garlic crust

Black pudding, scampi and white bean crumble with wild garlic crust

PT1H30M

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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
  • 16 langoustines, cooked
  • 1 onion
  • 1 fennel bulb
  • 1 leek
  • vegetable oil
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
  • 1 garlic clove, crushed
  • 1 star anise
  • 200ml of white wine
  • 200ml of double cream
3
Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper
  • 150g of black pudding
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
  • 150g of white breadcrumbs
  • parsley
  • 6 wild garlic leaves
  • 50g of butter, melted
  • 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
  • 200g of white beans, cooked
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
  • 4 wild garlic leaves
7
Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb. Serve immediately

Ingredients

Metric

Imperial

Langoustines and white beans

Crispy black pudding

Wild garlic crust

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