Black pudding with apple and citrus fruit salad
Level of difficulty Average
Preparation time 35mins
Cooking time 20mins
Cost Average budget
Wash the oranges by brushing them, wiping them and peel the zest of 2 of them. Slice it into very fine strips (en julienne) and blanch for 1 minute in a small saucepan of boiling water. Repeat this step 2 more times, changing the water each time. Drain and place the zest back in the saucepan. Add 4 tablespoons of sugar and as much in water. Bring to a boil and simmer gently to caramelise the zests.
Squeeze the juice of 2 oranges and pour into a large bowl. Peel the two other oranges and then cut out all the segments using a sharp knife.
Work above the bowl so you collect all the juice. Cut the orange segments in two and put them in the bowl.
Peel the apples, cut into 4 and remove the cores and seeds. Cut them into small cubes and put them immediately into the bowl with the orange juice. Sprinkle with brown sugar and allspice.
Reserve some caramelised orange zest for decoration and put the rest in the bowl and mix. Reserve.
Melt the butter in a large frying pan and brown the black pudding on all sides for 10 minutes on low heat and cover. Turn it regularly.
Prepare 6 glasses: put in the bottom of each glass a spoonful of fruit salad. Open the black pudding and pepper them generously with mixed peppercorns.
Add, using a teaspoon, small spoonfuls of pudding over the first layer of fruit salad.
Add a second layer of fruit salad and again a couple of teaspoonfuls of peppered black pudding. Repeat until the glasses are full.
Finish by adding some caramelised orange zest and pepper on top and serve immediately.