John Myers
Contents
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Ingredients
Black pudding burger
- 0,5 ring Homemade black pudding
- 1 Glass Apple-Onion-Chutney
- 1 Glass Sliced beetroot pickled
- 3 Pc. Apple Cox Orange
- Wasabi paste
- Apple and horseradish cream
- 1 shot Cream
- 6 disc Sourdough bread fresh
- 1 packet Sheep milk cheese
Salad & vinaigrette
- 350 g Wild herbs Salad
- 150 g Lamb's lettuce
- 40 ml White wine vinegar
- 1,5 tsp Honey mustard
- 50 ml Olive oil
- 40 ml Apple juice
- 50 ml Water
- 1 tsp Sugar
- 1 tsp Salt
Instructions
Black pudding burger
- Mix the wasabi paste in a ratio of 1 to 1 (mild) or 3 to 2 (hotter) with the apple and horseradish cream and a little cream to make a cream.
- Cut the black pudding into slices about 1 cm thick. Using a round cookie mold (~ 5 cm diameter), cut out the required number of small bread slices (without rim) from the bread and spread thinly with the apple / onion chutney.
- Cut the apples into thin slices and use the mold to cut out the appropriate number. Place the round apple slices on the bread with the chutney.
- Fry the black pudding briefly on both sides in a pan. Not too long, otherwise the blood sausage will disintegrate. Place the fried black pudding on the apple slices. There is a slice of beetroot on top. Put a dollop of wasabi cream on the beetroot.
- Fry the black pudding briefly on both sides in a pan. Not too long, otherwise the blood sausage will disintegrate. Place the fried black pudding on the apple slices. There is a slice of beetroot on top. Put a dollop of wasabi cream on the beetroot.
- The whole thing is garnished with a few breadcrumbs of sheep's cheese. 3-4 of these mini burgers are suitable as a starter.
Salad & vinaigrette
- Mix white wine vinegar, olive oil, honey mustard, water, apple juice, sugar and salt in a mug and shake well. There has to be a bond between all the ingredients. Wash the salad well and mix it with the vinaigrette.
Nutrition
Serving: 100gCalories: 135kcalCarbohydrates: 11.1gProtein: 2.3gFat: 8.9g
