90 mlolive oil½onion, finely chopped2garlic cloves, finely chopped1 tsp eachground cinnamon, ground ginger and Chinese five-spice½ tspsmoked paprika1 pinchcayenne pepper500 ml (2 cups)pig’s blood (see note)50 gmfine polentaFor dusting:plain flour20 gmbutter, coarsely chopped12thin slices jamón or prosciutto, to serveTo serve:watercress sprigs, celery leaves, radish, micro cress and flat-leaf parsley leavesApple sauce2Granny Smith apples, cored and coarsely chopped25 gmbutter, coarsely chopped25 gmwhite sugarPea purée50 mlolive oil1onion, finely chopped1garlic clove, finely chopped500 gmfrozen peas, defrosted100 mlhot chicken stockPinchsmoked paprikaCrab mayonnaise200 gmpicked spanner crab meat50 gmgood-quality mayonnaise
Preheat oven to 180C. Heat 50ml oil in a frying pan over medium heat, add onion and half the garlic and sauté until tender (4-5 minutes). Add spices and stir until fragrant (1-2 minutes). Add chorizo and stir occasionally until cooked (6-7 minutes).
Meanwhile, combine blood and polenta in a large saucepan over medium heat and stir continually until blood thickens(10-12 minutes). Remove from heat, stir through chorizo mixture and season to taste, then pour into a 6cm-deep 8cm x 19cm loaf tin lined with baking paper. Place in a roasting pan and fill pan halfway up the sides with boiling water, then roast until a knife inserted withdraws clean (25-30 minutes). Set aside to cool, then cut into eighteen 1cm-thick slices and set aside.
Meanwhile, for apple sauce, combine ingredients in a saucepan over low heat, cover and stir occasionally until soft (15-20 minutes). Process in a blender until smooth. Set aside.
For pea purée, heat oil in a saucepan over medium heat and sauté onion and garlic until tender (4-5 minutes). Add 1 litre water, bring to the boil, add peas, remove from heat and stand until cooled slightly (2-3 minutes), then strain liquid. Process peas with stock and paprika and season to taste. Pass through a fine sieve into a bowl placed over ice and set aside.
For crab mayonnaise, pulse ingredients in a food processor to combine and season to taste. Set aside.
Heat remaining oil in a large frying pan over high heat, dust one side of black pudding with flour and cook on one side, in batches, until crisp (2-3 minutes). Remove pudding, wipe out pan, return pudding to pan with butter and remaining garlic and cook for 1 minute, then turn to warm other side (10 seconds). Serve warm with jamón, quenelles of crab mayonnaise, pea purée, apple sauce and leaves.
Note Pig's blood will need to be ordered from your
This recipe is from the August 2010 issue of Australian Gourmet