The recipe for Wednesday’s blood and chocolate experiment.
Steak with a black pudding crust, served with fondant potatoes, braised red cabbage, red onion and fennel and a chocolate sauce
250g Rump steak
75g Black pudding
30g Flaked almonds, crushed
½ tbsp Chopped spring onions
2 Potatoes, peeled and cut into round discs
35ml Chicken stock
1 Clove of garlic, lightly crushed
Large sprig of thyme
Salt and pepper
½ Red cabbage, shredded
1 Red onion, sliced
½ Fennel bulb, sliced
1 Clove of garlic, crushed
2 tbsp cider vinegar
A little salt, black peppercorns, fennel seeds and allspice ground together
50ml chicken stock
35ml Red wine
15g Unsalted butter, cut into cubes
5g Dark chocolate
Begin with the cabbage. Preheat the oven to 180˚C. Melt the butter in a casserole dish over a medium heat and then add the garlic and onion to soften for around 5-10 minutes, before adding the cabbage and fennel. Cover and cook over a low heat for 10-15 minutes. Stir in the vinegar and seasoning and then cover and place in the oven for between and hour and 90 minutes.
For the potatoes, heat the butter over a medium heat in a saucepan until it is foaming. Fry the potatoes in the butter for just over five minutes on each side. When the potatoes have a golden brown appearance, pour the stock over them and add the garlic, thyme and season with salt and pepper. Reduce the heat, cover the pan and let it simmer for around 15-20 minutes, until the potatoes are tender.
Meanwhile, combine the black pepper, crushed almonds and chopped spring onion in a mixing bowl. Divide the rump steak into two 125g steaks and brown on either side in a frying pan. Cover the tops of the steaks with the black pudding and almond crust and roast in the oven for 5 minutes. Remove the steaks and sprinkle them with salt.
To make the sauce, add the red wine to any juices from the meat and bring it to the boil. Reduce the wine by half and then add the stock. Stir in the 5g of chocolate until it has melted into the sauce and then add the butter. Whisk the butter into the sauce until it has a smooth, creamy consistency, being careful not to overheat it and allow the sauce to separate.