This week Tony Astle ate at Bianca, a pasta shop and restaurant run by Hayden Phiskie.

He sampled the perfectly executed cappelletti, the tortiglioni, the panna cotta, and gave the beef tartare four ticks. The service was excellent from start to finish, and every server knew their stuff.

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This week Tony’s serving up a recipe for Sauteed Black Pudding.

Ingredients: Black Pudding and Scallops

3 Tbsp oil

12 Slices black pudding

Dusting flour

16 Scallops

Ingredients: Beurre Blanc

100 ml Chicken stock

100 ml Dry white wine

20 ml Lemon juice

150 g Unsalted butter, cubed and chilled

Method: Black Pudding and Scallops

1. Heat 1 Tbsp oil in a frying pan.

2. Dust the black pudding in flour.

3. Quickly sauté on both sides. Set aside.

Then:

1. Heat 2 Tbsp in a frying pan to smoking point.

2. Dust scallops lightly in flour.

3. Sauté scallops in the hot pan. Do not overcook. Set aside.

Method: Beurre Blanc

1. Combine chicken stock, white wine, lemon juice in a thick bottomed frying pan.

2. Bring to a boil, and reduce the liquid by two-thirds.

3. Without boiling, whisk in half of the butter, then whisk in the remaining butter.

4. The sauce should be quite thick.

5. Add peppercorns to taste.

6. As an option add 1 Tbsp cream to the sauce just before serving.

Assembly:

1. Plate the black pudding and scallops.

2. Spoon over the green peppercorn beurre blanc.

3. Enjoy!

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