This recipe, by James Mackenzie (Chef Proprietor of The Pipe & Glass, South Dalton, E.Yorkshire), is sourced from one of our favourite recipe sites, Great British Chefs. This dish is made up of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust - all in season for the spring months.
For the Langoustines and White Beans
- 16 Langoustines, cooked
- 1 Onion
- 1 Leek
- 1 Fennel Bulb
- 1 Garlic clove, crushed
- 1 Star Anise
- 200ml White Wine
- 200ml Double Cream
- 200g White Beans
- Vegetable oil
For the Crispy Black Pudding
- 150g Black Pudding
For the Wild Garlic Crust
- Remove the tail meat from the langoustine and set aside, reserving the shells to make a stock for the sauce. Peel and chop the onion, chop the leek and fennel and fry all 3 in a saucepan with a splash of oil. Add the langoustine shells and cook for a further 2 minutes.
- Add the garlic, star anise and white wine and pour in enough water to just cover. Simmer for 1 hour then strain through a sieve into another saucepan. Place back on the heat and reduce down to 200ml, then add the cream and reduce to a sauce consistency. Keep the sauce warm.
- Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper.
- For the wild garlic crust, add the breadcrumbs, a few parsley leaves and 6 leaves of wild garlic to a blender and blitz until green in colour. Place in a bowl, mix through the melted butter and season with a little salt.
- Warm the sauce over a gentle heat, add the white beans and cook until the beans have warmed through. Add the langoustine meat and the crispy black pudding.
- To finish the sauce, add a little chopped wild garlic and reheat for 2 minutes. Spoon the mixture into a shallow serving dish or 4 individual dishes or ramekins.
- Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb.
To Serve: Serve immediately.
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