Boudin Puddings
Serving Size : 6 Preparation Time :0:30
Categories : "Starter" "Cafe Style"
125 grams plain flour
125 mls water
2 eggs
salt
1 red onion -- finely chopped
1 tart apple -- peeled & cored
2 cloves garlic -- finely chopped
6 boudin noir (antilles) sausages or small good quality black puddings
300 mls best quality beef stock
2 teaspoons arrowroot
oil for frying
dripping, goose fat or oil
Prepare the batter for the puddings by blending the flour, eggs, water and a good pinch of salt. Put to one side for at least an hour.
Set the oven to 240oC. When hot put about a teaspoon full of oil or fat in each pan of a small muffin tin. Heat til smoking then divide the batter between the tin. Bake for 15-20 minutes until the puddings are puffed and golden.
Heat a large frying pan and add a couple of teaspoons of oil, fry the onion with the garlic until beginning to soften.
Grate half of the apple and add to the onions, fry for a couple of minutes.
Remove the skin from the boudin sausages or black puddings, break up and add to the pan, stir fry over a low heat for about 10 minutes.
Blend a tablespoon of the cold stock with the arrowroot. Heat remaining stock in a separate pan, when hot add the blended arrowroot and bring to the boil stirring frequently.
When the puddings are done fill with the boudin mixture and serve with the thickened stock.
Start to Finish Time:1.30
Source: sylv@nicebites.com
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