- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 50 g butter
- olive oil, for shallow-frying
- 1 onion, finely chopped
- 1 tbsp double cream
- black pepper
- pinch of sugar
- 2 tbsp finely chopped chives
- 115 g black pudding
- 115 g breadcrumbs
- 1 tbsp parsley, finely chopped
- 2 quail's eggs, boiled for 2 minutes, drained and peeled
- 1 egg, beaten
- vegetable oil, for deep-frying
- 1 eating apple
- 1 tbsp balsamic vinegar
- handful of leaves lettuce
1. Heat the butter and olive oil in a heavy-based frying pan. Over a very low heat sweat the onion for 10 minutes stirring now and then and making sure the onion does not colour.
2. Add the double cream and bring to the boil. Remove from heat, liquidise in a blender and season with salt, freshly ground pepper and a pinch of sugar. Stir in the chopped chives.
3. Preheat the oven to 190ºC/Gas 5. Peel the black pudding, place in a roasting tray and bake in the oven for 7 minutes.
4. Meanwhile, mix together the breadcrumbs and parsley. Dip the quail's eggs in beaten egg then coat thoroughly with the herbed breadcrumbs.
5. In a wok or deep pan heat the vegetable oil until very hot. Deep-fry the quail's eggs until golden-brown, around 1 minute.
6. Toss the sliced apple with the balsamic vinegar. Season with salt and freshly ground pepper. Arrange the apple slices in a circle on the centre of a serving plate.
7. Place the lettuce leaves in the centre of the apple circle. Top with the black pudding and drizzle the onion cream around the plate.
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