Black Pudding with Crab Mayonnaise, Apple Sauce and Pea Puree


Australian Gourmet Traveller recipe for black pudding with crab mayonnaise, apple sauce and pea purée by Colin Fassnidge from Sydney restaurant Four in Hand.

What you will need

90 ml olive oil

½ onion, finely chopped

2 garlic cloves, finely chopped

1 tsp each ground cinnamon, ground ginger and Chinese five-spice

½ tsp smoked paprika

1 pinch cayenne pepper

500 ml (2 cups) pig’s blood (see note)

50 gm fine polenta

For dusting: plain flour

20 gm butter, coarsely chopped

12 thin slices jamón or prosciutto, to serve

To serve: watercress sprigs, celery leaves, radish, micro cress and flat-leaf parsley leaves

  Apple sauce 2 Granny Smith apples, cored and coarsely chopped

25 gm butter, coarsely chopped

25 gm white sugar

  Pea purée 50 ml olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

500 gm frozen peas, defrosted

100 ml hot chicken stock

Pinch smoked paprika

  Crab mayonnaise 200 gm picked spanner crab meat

50 gm good-quality mayonnaise


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