John Myers
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Port Wine, Balsamic and Beluga Lentil Salad with Fried Black Pudding and Moscow Mule
The perfect port wine, balsamic and beluga lentil salad with fried black pudding and moscow mule recipe with a picture and simple step-by-step instructions.
Moscow Mule (aperitif)
- 250 g Carrots
- 100 g Leek
- 50 g Celery bulb
- 50 g Parsley root
- 60 g Lentils red
- 60 g Beluga lentils
- 1 piece Orange
- 1 piece Onion red
- 3 piece Shallots
- 8 tablespoon Olive oil
- 5 tablespoon Balsamic vinegar
- 1 tablespoon Sugar
- 1 piece Chili
- 1 piece Smoked bacon
- 3 piece Sprigs of thyme
- 1 piece Bay leaf
- Port wine
- Butter
- 20 Centiliters Vodka
- 80 Centiliters Ginger ale
- 2,5 piece Limes
- 5 piece Mint stalk
- Ice cubes
- Boil the red lentils with a bay leaf and a piece of bacon for 15 minutes. Boil the beluga lentils in salted water for 25 minutes. Set the lentils aside. Clean the vegetables and grate them finely. Pour olive oil into the pan, add the onions and sauté with thyme. Add sugar, let it melt and deglaze with balsamic vinegar. Pour in port wine, season with salt and pepper and reduce to a slightly thick consistency over medium heat. Set the onions aside and sweat the vegetables briefly in oil. Cut the black pudding into slices as thick as a thumb, flour them and fry them in butter until crispy.
vinaigrette
- Roughly chop the dried berries and mix well with olive oil, balsamic vinegar, chilli and the juice of an orange. Mix all components in a bowl and let steep for 3 hours.
Serving
- Arrange the lentil salad with a ring and garnish with 2 slices of fried black pudding and a stem of thyme.
Moscow Mule
- Put ice cubes in the glass (in the best case a copper cup) and add 4 cl vodka each. Squeeze the juice of half a lime over the glass and top up with gingerberry (or ginger ale). Knock the mint in your hand and add a sprig as a decoration. A cucumber stick is suitable for stirring. Can be served as an aperitif before a meal.
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