Boudin noir, pomme purée and glazed grapes

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‘Boudin noir’ or black pudding as we know it here in the UK, is a rich sausage made from pigs blood. The Galvin brothers pair it here with velvety mashed potato and zingy grapes for a delightfully indulgent supper.

First published in 2015




Pomme purée

Glazed grapes

Red wine sauce

To serve


  • Mouli or potato ricer
  • Drum sieve


Begin by making the pomme purée. Place the chopped potatoes into a pan, cover with cold water and season with salt. Bring to the boil, then reduce the heat and allow to simmer until cooked
Meanwhile, prepare the boudin noir. Peel off the skin and slice each sausage into three equal pieces, cut on an angle. Place the boudin noir pieces onto a baking tray lined with greaseproof paper and cook under a hot grill for 5 minutes, turning halfway through. Keep warm until ready to serve
For the glazed grapes, combine the lemon juice in a bowl with 25ml water. Carefully remove the skin from the grapes using a teaspoon, placing the peeled grapes into the lemon water to stop any discolouration
Add the remaining 50ml water to a pan and bring to the boil. Once boiling, remove the pan from the heat and whisk in the diced butter to emulsify, seasoning if required. Drain the peeled grapes from the lemon water and glaze in the butter emulsion
  • 50ml of water
  • 50g of butter, diced
Once the potatoes have cooked, drain and leave to steam for 3-4 minutes so they dry out slightly. Pass the potatoes through a mouli then again through a drum sieve, or alternatively use a potato ricer and mash until the potatoes form a smooth purée. Mix the diced butter through the pomme purée and season to taste
Combine the milk and double cream in a pan with the pomme purée and heat, whisking vigorously to emulsify the mixture - be careful not to overheat as the mixture will split. Taste and season if required
  • 100ml of milk
  • 100ml of double cream
  • salt
In a separate pan, heat the oil and gently colour the shallots, carrots, garlic and thyme. Add the red wine and port and heat until three-quarters reduced. Pour in the chicken stock and allow to reduce further until the liquid has reached a sauce-like consistency. Strain through muslin or a sieve before serving
To serve, divide the pomme purée between four plates and top with the pieces of boudin noir. Spoon over the red wine sauce and garnish with glazed grapes and chopped parsley
First published in 2015

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.

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