Pear and Black Pudding (Boudin Noir) Rocket Salad with Bleu D’Auvergne cheese

KITCHEN KIT:
Frying pan

Ingredients Serves 2:

1.  2 conference pears, peeled and quartered
2.  6 slices of black pudding
3.  120g rocket salad
4.  2 tbsp olive oil
5.  ½ tbsp unsalted butter
6.  a few mint leaves
7.  2 tbsp balsamic vinegar
8.  3 tbsp water
9.  1 tsp brown sugar
10. 1 tbsp honey
11. Pinch of salt
12. Pinch of ground black pepper
13. 20g Bleu D’Auvergne cheese, torn into small pieces
14. a few mint leaves, torn
The Pears and Black Pudding:

1.  On a small pan over medium heat, add oil and black pudding slices, re-heat for 2 minutes(1 minute on each side), then set aside. (Some black puddings has a more reddish colour to it as per the picture below, when you re-heat it, it will turn into a darker colour pretty much immediately just like the picture below, don’t worry it is not burnt, as long as you cook it for only 1 minute on each side, your black pudding should be fine.)


2.  Reheat the same pan over a medium heat, melt your butter, then add your pears and cook for 1  minute.
3.  Add water, sugar and balsamic vinegar onto the pan and let it simmer for 5-7 minutes until liquid becomes syrupy, allow the pears to caramelised, very gently turning them a couple of times to coat the pears with the syrup.


4.  Plate the pears with black pudding and rocket salad, drizzle rocket salad with the liquid reduction and sprinkle over some torn mint and Bleu D’Auvergne cheese.

Serve warm.

 
Extra Tip:
For the Pears:
For this dish I used Conference pears, sweet and juicy, with grain like texture, taste good eaten fresh or cooked.
You can also use other types of pears, such as Comice pears; probably one of the sweetest bunch of the pears family equally good eaten fresh or cooked. Comice pears are also a very well-known match for cheeses. It has a fruity aroma, juicy and less grainy texture compared to many other varieties of pears.
Whichever type of pears you choose, I recommend using a slightly under ripe pears as they keep their shapes during the cooking process. Over ripe pears falls apart and can be grainy when cooked.

For the Blood Sausage/Black Pudding:
Black puddings bought from a local butcher or super market are already cooked, so they just need a gentle re-heating as they do crumble very easily. I found British black puddings in England are firmer compared to the ones made in France. For this dish I used a British one,  bought from my local butcher an already cooked black pudding, sliced it thickly and very gently heat them to keep their shapes. 

 

 

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