Grilled Black Pudding With Foie Gras, Apple & Vanilla Chutney | Andrew Pern | Black Pudding .Club

Ingredients

• Michelin Star , Yorkshire
• Wellocks | The Search for Perfect Ingredients
• 1kg Granny Smith Apples with skin, ½ - 1cm diced
• 3 medium Shallots , finely diced
• 200ml Cider Vinegar or White Wine Vinegar , if preferred
• 1 fresh Vanilla Pod, split and de-seeded
• 400g Caster Sugar
• Pinch of Salt
• 100ml Apple Juice
• A splash of Cider Vinegar
• 25g Butter , (10g melted)
• 4 slices of Black Pudding
• 2 slices of Apple
• 2 slices of Foie Gras *1 , duck or goose
• 20g Watercress , washed & trimmed
• A splash of good quality Extra-virgin Olive Oil, for dressing
• Salt & Freshly Ground Black Pepper to season
• For the reduction, place the apple juice and cider vinegar in a saucepan over medium heat. Bring to a simmer and allow to reduce by 2/3 rds or until 'syrupy'. Set aside and keep warm.
• Just before serving, toss the watercress in a little extra-virgin olive oil and season to taste.
• Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb.
• In the centre of the plate add a few seasoned leaves to form a little ‘salad’.
• Drizzle the reduction around the side of the plate. Stack alternatively on the 'salad'; black pudding, foie gras, black pudding.
• Top with the slice of caramelised apple.
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