Boudin blanc with caramelised apple...
Serves 4 (Cooking time 8 mins)
Ingrediants
½ Onion Finely chopped
¼ oz Butter
1/8 pt Double cream
2 oz fresh breadcrumbs
8 oz Chicken breast meat
4 oz Pork back fat
6 oz Duck foie gras (frozen, Easier to grate)
½ tsp All Spice
1 metre sausage skin (Soak in water for 30mins)
Method
1. Chop onion and fry in butter until soft
2. Place cream in a heavy based saucepan and bring to the boil
3. Place the breadcrumbs in a bowl and pour boiling cream over and allow to cool
4. Dice the chicken and pork fat into small cubes
5. Place the chicken/ pork fat and onion in a food processor and mix until smooth . then place the mixture into a bowl and rest over a bowl of ice.
6. Mix the breadcrumb mix, eggs, all spice into the bowl and beat until the mixture is smooth and silky
7. Coarsley grate the foie gras into the mixture and mix thoroughly. Season with salt and pepper.
8. Rinse the sausage skin and lay flat on a damp work top
9. take a plastic piping bag and sppon in the mixture.
10. Cut a centimetre hole in the bottom of the piping bag and feed the sausage skin over the piping bag. Pipe in 9 inches of mixture into the bag then pull four inches of skin through, the pipe a further 9 inches of mixture and pull four inches of skin . Repeat until only 2 inch of skin left. Pull the skin off and cut each sausage leaving 2inch of skin each side. Turn the sausage upon itself (semi circle) and tie a not in each end of the sausage.
11. Place ½ pint of milk and 1 pint of water into a pan and a bay leaf and poach the sausage for 8-10 mins. Cool in the mixture and then remove and dry on kitchen paper.
12. Either store in fridge or place in a pan and fry in olive oil until golden brown on each side (temp should be 75oC)13. Core 2 large apples and slice into 12 slices
14. Brush with soft butter on both sidesand dip in castor sugar
15. Grill under a hot grill for 2-3 mins until caramelised16. Set four plates out and put three apple rings per plate and the boudin blanc sausage on top. Dress with some lettuce leaves and some balsamic dressing
