Black Pudding, Celeriac Apple Puree, Cipollini Onion Petals, Shaved French Breakfast Radish, Celeriac Crumbs, Celery Oil, Celery Leaves
I made the black pudding by combing fresh pig's blood with diced pork fat and adding a "panade" made from combining heavy cream and stale bread. To this I added salt, ground ginger, clove, black pepper, star anise and nutmeg. I whipped all of the ingredients to disperse them evenly and poured it into a terrine mold. I placed the mold in a water bath and baked it at 350 degrees for about an hour. I then chilled it overnight to set. There is no need to use egg when making black pudding. The blood does the same job as it coagulates and sets the terrine. I will usually slice the pudding and pan fry, but here I broke it into pieces before cooking.
I made a simple puree by cooking diced celeriac (celery root) in boiling water til soft and then adding diced apple that had been tossed in citric acid to prevent browning. After the apples had cooked I strained the water out and pureed the apple and celeriac with butter, heavy cream and cider vinegar. I then passed the puree through a mesh tamis before seasoning it with some salt. I spooned the puree onto the plate before adding the other ingredients.
I made the crumbs by blending the celeriac scraps with water til it reached a sandy texture. I strained the water out and fried the celeriac in pork fat until crisp and golden-brown. I drained crumbs on paper towels before spooning them onto the plate.
The oil was made by combining celery leaves with rapeseed oil and blending til smooth. This mixture was then placed in a pot and slowly heating to 220 degrees when the oil and solids began to separate. The oil was then strained through cheesecloth and refrigerated.
I tossed the onions in pork fat and roasted them in the oven til they were tender. I sliced them in half and separated the individual "petals". I placed them onto the plate and dripped some of the oil into them.
I completed the dish by adding some sliced french breakfast radish and yellow celery leaves.
Celeriac - Blooming Glen
Cipolloni Onion - Beechwood Orchards
Autumn Crisp Apple - 3 Springs
French Breakfast Radish - Savoie Organics
Celery - Weaver's Way