Chef - Zoltan Szabo
Ark of Taste Products - Middle White, Large Black
Producer - Sillfield Farm
In this recipe our rare breed pigs take the form of an earthy black pudding, a perfect match for some lovely big Scottish scallops. With an addition of some Ceps and truffle, Zoltan adds a luxurious touch to this classic pairing.
Method:
To cook the scallops:
– Heat the rapeseed oil in a heavy based frying pan.
– Season the scallops with salt and white pepper, then pan sear for 1.5 minutes on ether side with the garlic, thyme and butter.
Black pudding ‘Tart’:
– Gently pan fry on both side and put in a moderate oven for 4 minutes.
– Heat the oil and butter then add the sliced shallots and thyme. Cook on moderate heat till soft about 2-3minutes, then add the mixed mushrooms, sliced cooked chestnuts, and season with salt and white pepper. Cook untill the mushrooms wilts then adjust the seasoning and add the chopped herbs just before serving.
Cep purée
– Heat the butter & oil then add the shallots and mushrooms, and soften.
– Add the ceps and the cep infused water then bring to the boil. Add the cream and reduce by half.
– Blitz with a hand blender then adjust the seasoning, set aside.
For the sauce:
– Heat the oil and butter, then add the shallots and garlic, thyme and cook gently on a moderate heat for 2minutes or till soften.
– Add the white wine then reduce by half. Add the fish/shellfish stock and reduce by 2/3rd. Add the cream and reduce by 2/3rd.
– By this stage the sauce should be light and just coats the back of a spoon.
– Pass the sauce through a fine mesh sieve and blend in the truffle butter and truffle oil. Adjust the seasoning. Froth up the sauce just before serving.
Ingredients - serves 4
For the Scallops
1tbsp Scottish butter, unsalted
30ml Scottish rapeseed oil
8 large Scottish Scallops
2 clove of garlic, crushed
4sprigs of thyme
0.5 lemon
Seasoning to taste
For the black pudding 'Tart'
4 slice of Sillfield farm black pudding
2tbsp Scottish rapeseed oil
50gr Scottish butter, unsalted
30ml Scottish rapeseed oil
2sprigs of thyme
50gr pre cooked chestnuts, sliced
150gr mixed forest mushrooms
8 banana shallots, peeled, sliced
1tbsp finely chopped chives & parsley
Seasoning to taste
For the cep pureé
1tbsp Scottish butter, unsalted
15ml Scottish rapeseed oil
0.5 banana shallots, sliced
80gr mixed forest mushrooms
10gr dried ceps, re-hydrated in 100ml cold water
50ml double cream
Seasoning to taste
For the sauce
1tbsp Scottish butter, unsalted
15ml Scottish rapeseed oil
1 banana shallot finely chopped
1 clove of garlic finely chopped
50ml white wine
10ml shellfish/ fish stock
1sprig of thyme
50gr Truffle Hunter’s black truffle butter
15ml Truffle Hunters white truffle oil
30ml double cream
Seasoning to taste