Serves 4

Impress your guests this weekend with this easy-to-make entrée dish. Featuring grilled slices of Götzinger’s Black Pudding on a bed of butter bean puree and apple cider braised onions.

  • Ingredients

    • Unsalted butter – 10g
    • Brown onions (fine slices) – 1
    • Salt – to season
    • Apple cider – 1/4 cup
    • 400g Tin of butter beans (drained) – 2
    • Rosemary sprigs (stem removed) – 4
    • Lemon juice – one lemon
    • Olive oil – 50ml
    • Water – 60ml
    • Götzinger Black Pudding Sausage (sliced into 24 pieces) – 1 sausage
    • Granny Smith Apple (sliced into match sticks) – 1/2
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  • Instructions

    1. Melt the butter in a large pan, then add the onions. Season with salt and cook on low-medium heat for 20 minutes or until the onions are very soft – stir regularly.
    2. Once the onions are nice and soft and have started to go golden increase the heat to medium heat and add the apple cider. Cook for 5-10 minutes until the liquid has absorbed. Set aside.
    3. In a blender, combine the butter beans, lemon juice, 40ml olive oil, water, and season with salt. Blend until it’s a fine puree.
    4. Pour the butter bean puree into a pot and gently heat through.
    5. In another pan, add the left-over olive oil and pan-fry the slices of black pudding. Turn the slices are 2.5 minutes on each side.
    6. Reheat the onions and puree to be hot for serving.
    7. To assemble, serve a dollop of the bean puree into the middle of the plate then spread it into a neat circle. Top with the cider braised onions and 6 pieces of black pudding. To garnish gently arrange several pieces of apple on top and serve.

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