With first impressions from the title of this dish, a lot of people may be put off as Boudin Blanc is essentially a white black pudding. Fear not though, as an ordinary Boudin Blanc would not be allowed to grace my fine dining blog. It is a chicken and veal sausage with pieces of pate riddled throughout. The smoked pomme puree(mash) is actually a lot easier to make than you would imagine. One just needs to char the skins of the potato before baking them imparting a lovely smoky depth of flavour. I’ve added a tarragon and parsley crumbed stuffed mushroom to balance with the chicken and also a crunch of texture. For the jus in this dinner just follow this link to my posh lamb dinner.[purerecipe]
- 150g Chicken Breast
- 150g Veal Rump
- 50g Cubed and frozen Pate(Any you like)
- 1 Egg White
- 200ml Milk
- 50-100ml Cream
- 1 Tsp Dried Tarragon
- 50g Breadcrumbs
- 100g Sugar
- 50g Butter
- 2, Peeled, quartered and cored. Apples( Any except Bramley)
- 600-750g Large Floury Potatoes (Maris Piper
- 150ml Milk
- Generous Knob. Butter
- 4 Portobello Mushrooms
- 50g Breadcrumbs
- 1 Chopped Tbsp each Tarragon and Parsley
Smoked Mashed Potato
- To make the sausages, soak the breadcrumbs with the milk. Let stand for 20mins. Once milk has been absorbed add veal, chicken, egg white, tarragon and breadcrumbs in a processor and pulse until it starts to become smooth. Add the cream bit by bit until combined and you have a thick puree. Lightly season.
- Fold in the cubed puree, put into a piping bag with a 2cm open end or nozzle. Pipe enough mixture into oiled cling-film to create a long sausage. Fold the cling-film carefully and wrap until it is tight and creating a sausage shape. Put to rest in the fridge.
- Prepare the smoked potato. Char the skins on an open flame, wrap in foil then bake for one hour at 180c. Remove the flesh, pass through a ricer, add the milk and butter, season.
- For the mushrooms, combine the breadcrumbs, herbs and a little oil in a food processor. Bake the mushrooms at 180c for 10 mins, spoon in the breadcrumb mixture. Return to the oven for another 10mins.
- Heat the sugar in a pan until you can smell caramel and it's a lovely brown colur. Add the butter and lower the heat, put in the apples. Cook them for a couple of minutes aside and keep turning until they are soft. About 10 mins.
- To cook the boudin blancs, bring a large pan of water to a rolling boil. Add the sausages in their cling-film. Poach for 15mins. When cooked it will have the same texture of cooked chicken, immediate spring back. Remove the sausages from the pan and wrapping, brown in a pan to give the look of a normal sausage.