Black Pudding

SAVORY

Sep 2

Pickled Watermelon Radish and Prune Jollop

Chef Philip Whitmarsh of Jewel of the South | New Orleans

INGREDIENTS:

Pickled Watermelon Radish:
Yield: 1 pint
1 quart Champagne vinegar
1 pint sugar
10 grams pink peppercorns
10 grams fennel seeds
10 grams coriander seeds
2 pounds thinly sliced watermelon radish
Salt

Black Pudding:
Yield: 115 servings
Neutral fat
1 kilogram medium diced white onion
100 grams kosher salt
150 grams picked marjoram
75 grams picked thyme
50 grams mignonette pepper
25 grams ground allspice
15 grams ground mace
15 grams ground cloves
5 kilograms roasted pork belly, diced or ground
5 kilograms pickled beef tongue, diced or ground
1 gallon pig’s blood

Prune Jollop:
Yield: 3 to 4 pints
135 grams earl grey tea
500 grams sugar
1 kilogram pitted Agen prunes

METHOD:

For the Pickled Watermelon Radish:
In a large pot, combine vinegar, sugar, and 1 pint water; bring to a boil. Add spices and let steep. Pass brine through a chinois into a nonreactive container. Let cool. In a mixing bowl, toss radishes with salt. Let sit until wilted. Rinse radishes, gently squeezing to remove any excess water. In a separate nonreactive container, pour brine over radishes. Cover. Refrigerate at least 1 week.

For the Black Pudding:
Heat oven to 300°F. In a sauté pan over medium flame, heat fat. Add onions, season with salt, and sweat until soft and translucent. Stir in herbs and spices. Add meat, continuing to stir until meat begins to soften. Remove from heat and add blood. Using your hands, mix until well combined. Line two 4-inch hotel pans with parchment. Transfer pudding mixture to the hotel pans, then cover with aluminum foil and set over a bain marie. Bake until pudding reaches 180°F. Uncover, then continue cooking 10 minutes to dry out the top. Let cool at room temperature for 1 hour. Weigh pudding down with another hotel pan filled with hefty cans. Refrigerate.

For the Prune Jollop:
In a pot, bring 1 kilogram water to a boil. Add tea and allow to brew 4 minutes. Pass through a chinois into a large bowl. Add sugar, stirring to dissolve. Add prunes; let soak until soft and plump. Transfer prune mixture to a Vitamix blender and blitz until smooth. Reserve in a nonreactive container.

To Assemble and Serve:
Yield: 1 serving
In a skillet, sear a 116-gram portion of Black Pudding until crispy on all sides. Place in a hot oven to warm through. Place Black Pudding on a serving plate and top with a layer of Pickled Watermelon Radish. Beside the Black Pudding, spoon out a dollop of Prune Jollop.

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