Beluga Lentils With Leeks, Black Pudding, Bramley Apple & Smoked Duck | Linda Tubby | Black Pudding

Name: Beluga Lentils With Leeks, Black Pudding, Bramley Apple & Smoked Duck | Linda Tubby | Black Pudding
Ingredients: Beluga Caviar; Food and Travel Magazine; 200g Beluga Lentils * note1; 6 Tbsp good quality Olive Oil; 2 Tbsp good quality Cider Vinegar; 1 Tsp Honey; 1 Tsp mild-grain Mustard; 60g Butter; 2 Leeks , finely chopped; 2 large Bramley Apples , diced * note2; A pinch ground Star Anise; 180g Black Pudding , thinly sliced; 6 Tbsp Crème Fraîche; 12 very thin slices Smoked Duck; Fresh Chives , to garnish; Salt and freshly ground Black Pepper, to season; Put the lentils into a saucepan, cover with water and cook until soft – about 30 minutes.; Mix the oil, vinegar, honey and mustard together and season to taste. Drain the lentils and use the mixture to dress them while they are hot. Keep warm.; Heat half of the butter in a frying pan and fry the leeks over a medium heat for 10 minutes, until softened but not coloured. Season to taste.; In the same pan, add the slices of black pudding and fry for 1-2 minutes until just crispy and warmed through.; Heat the remaining butter in a saucepan and sauté the diced apple until soft. Add the star anise, season with a little salt. Cook for 3-4 minutes. Remove from heat.; As an alternate ingredient suggestion, Pears could be used as a substitute for Apple.; Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon; Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon; Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon; Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon

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A nicely presented dish, including black pudding of course, with Beluga Lentils (we had not heard of them either), spiced apple and smoked duck. Certainly one to try if we ever figure out where the...

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Ingredients

Beluga Caviar
Food and Travel Magazine
200g Beluga Lentils * note1
6 Tbsp good quality Olive Oil
2 Tbsp good quality Cider Vinegar
1 Tsp Honey
1 Tsp mild-grain Mustard
60g Butter
2 Leeks , finely chopped
2 large Bramley Apples , diced * note2
A pinch ground Star Anise
180g Black Pudding , thinly sliced
6 Tbsp Crème Fraîche
12 very thin slices Smoked Duck
Fresh Chives , to garnish
Salt and freshly ground Black Pepper, to season
Put the lentils into a saucepan, cover with water and cook until soft – about 30 minutes.
Mix the oil, vinegar, honey and mustard together and season to taste. Drain the lentils and use the mixture to dress them while they are hot. Keep warm.
Heat half of the butter in a frying pan and fry the leeks over a medium heat for 10 minutes, until softened but not coloured. Season to taste.
In the same pan, add the slices of black pudding and fry for 1-2 minutes until just crispy and warmed through.
Heat the remaining butter in a saucepan and sauté the diced apple until soft. Add the star anise, season with a little salt. Cook for 3-4 minutes. Remove from heat.
As an alternate ingredient suggestion, Pears could be used as a substitute for Apple.
Quick View Andrew James Premium Digital Food Dehydrator Kitchenware Rated 0 out of 5 View on Amazon
Quick View On The Menu by James Mackenzie Books Rated 0 out of 5 View on Amazon
Quick View Black Pudding & Foie Gras by Andrew Pern Books Rated 0 out of 5 View on Amazon
Quick View The Stornoway Black Pudding Bible Books Rated 0 out of 5 View on Amazon