Recipe Archive

Boudin of Rudd’s Black Pudding with ...

Seared Bere Island Scallop
Crisp Rudd’s Dry Cure Bacon
Apple & Calvados Sabayon
Cep Dressing

Serves 4

Recipe devised for Rudd’s Fine Foods by Chef Derry Clarke of L’Ecrivain Restaurant, Dublin. L’Ecrivain was named Irish Restaurant of the Year 2005 by Food & Wine magazine.

Boudin of Rudd’s Black Pudding

• 300g Rudd’s Black Pudding
• 1 boneless chicken breast, skinned
• 25g Butter
• 1 Shallot, Peeled & Diced
• 1 Sprig of Thyme, Chopped
• Salt & Freshly ground black pepper
• 1 tablespoon olive oil

Remove the skin from the black pudding and crumble the pudding into a bowl. Blend the chicken breast in the food processor until it is puréed.
Heat the butter in a saucepan and gently cook the shallot with thyme for 3-4 minutes. Allow to cool.
Combine the black pudding, puréed chicken and cooked shallot mixture in a bowl and season with salt and pepper.
Form the mixture into a sausage shape, 5cm in diameter, and roll the sausage in cling film and then in tinfoil.
Place in a pot of simmering water and poach for 45 minutes. Allow to cool.

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Seared Bere Island Scallops

• 8 Large Bere Island Scallops
• 1 Table spoon sunflower oil
• Salt & freshly ground white pepper

Prepare the scallops by pulling away the frilly membrane & black intestine and discarding the orange coral.
Heat a frying pan until hot. Heat the sunflower oil & sear the scallops for 1- 1 ½ minutes each side, turning with a tongs.
Season & serve.

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Crisp Rudd’s Dry Cure Bacon

• 1 Teaspoon vegetable oil
• 6 Rudd’s Dry Cure rashers

Preheat the oven to 180oC/350oF/gas mark 4.
Grease the oven tray and lay the rashers flat on the tray without overlapping.
Grease the underside of another tray & place it on top.
Bake for 15-18 minutes until crisp.

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Apple & Calvados Sabayon

• 3 egg yolks


• 50g caster sugar
  
• 50ml Calvados
• Dash of apple juice

Put the egg yolks, caster sugar, calvados & apple juice in a heat proof bowl.
Set the bowl over a saucepan of simmering water. Whisk the mixture until it is pale & creamy & the whisk leaves it mark on the sabayon.

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Ceps Dressing

• ½ litre of chicken stock
• 1 tablespoon olive oil
• 1 shallot, peeled & finely diced
  
• 150g ceps, cleaned & cut into small dice
  
• Salt & freshly ground black pepper

Reduce the chicken stock by half in a sauce pan. In a separate frying pan, heat the olive oil and fry the shallot gently for 1 minute before adding the ceps.
Continue cooking for 2 minutes. Next add the reduced chicken stock & reduce again by one third.
Season to taste

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Note: For a different flavour and texture, Rudd’s new Roulade of Black and White Pudding can be used in place of the Rudd’s Black Pudding.

'Prepare 4 plates, arranging a quarter of each of the above recipes attractively on each plate. Enjoy!'

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