Pan-fried foie gras with black pudding

Method

1. For the hazelnut vinaigrette: season the vinegar with salt, pepper and a pinch of sugar and whisk in the oils. Stir in the garlic and whisk again before using.

2. For the sugar syrup, pour the water into a saucepan, add the sugar and boil together for 5 minutes. When the sugar has dissolved, pour into a container and leave to cool.

3. Now place the apples in a bowl. Split and scrape the vanilla into the cooled sugar syrup and stir. Bring the syrup back to the boil and pour over the apples. Leave aside to cool.

4. Heat two large frying pans over a high heat. When hot, fry the black pudding in one and the the foie gras in the other, cooking for 2 minutes on each side.

5. Place the slices of apple in the centre of each of the four plates. Dress the watercress with the hazelnut vinaigrette and place on top of the apple. Arrange the black pudding slices on the plate around the watercress. Lay the foie gras on top of the watercress, sprinkle the crushed roasted hazelnuts around the outside of the plate and serve.

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Ingredients

300ml water
100g caster sugar
2 Granny Smith Apples, cored and finely sliced
1 vanilla pod, split
400g Foie gras, cut into 4 equal slices
360g black pudding, sliced
80g Watercress
roasted Hazelnuts, to garnish

For the hazelnut vinaigrette

50ml sherry vinegar
1 pinch caster sugar
100ml groundnut oil
100ml hazelnut oil
1/2 garlic clove, peeled and finely chopped

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