Black pudding & gray shrimps burgers
(Photo@TheFoodTraveller.com - Canon PowerShot G2)
What a surprising combination! I would not be fair if I would not say that the inspiring idea of combining dutch shrimps (the gray and little ones) and black pudding came from a visit to Richard Corrighan restaurant in Soho (London) last spring. He uses oysters instead of shrimps. It is a very delicate but yet rich dish. Can be served in mini portions as here done or large burgers as main dish. Try to get black pudding with some cinnamon as this will give the dish a nice extra. Otherwise, add a pinch to it yourself.
Serves: 2 as main course and 8 as a starter
FlexiPoints: 8 or 2
Suggested wines: the wine depends on how spicy the black pudding it. May I dare to suggest a german Riesling from the mosel? I would go for a Dr. Losen due to its minerality.
Ingredients:
- 120g black pudding
- 150g cooked and peeled Dutch shrimps
- 2 brown bread slices
- Butter as needed
How-to:
1. Save 2 tbsp of shrimp for later and mix the rest with the black pudding (skin removed) in a kitchen robot till a good mince is obtained. Refrigerate for 30’.
2. Toast the bread slices till slightly golden on both sides.
3. Use a decoration ring of 2.5 cm diameter to cut out 8 discs from the toasted bread.
4. Take the mix out and make 8 little burgers with the help of the decoration ring so as they can be perfectly placed on the toasted bread.
4. Melt some butter in a hot pan. Add the burgers and the remaining shrimps. Cook well until the burgers are black and the shrimps very crunchy.
5. Serve the burger on top of the little toast with the fried shrimps on the side.
Serves: 2 as main course and 8 as a starter
FlexiPoints: 8 or 2
Suggested wines: the wine depends on how spicy the black pudding it. May I dare to suggest a german Riesling from the mosel? I would go for a Dr. Losen due to its minerality.
Ingredients:
- 120g black pudding
- 150g cooked and peeled Dutch shrimps
- 2 brown bread slices
- Butter as needed
How-to:
1. Save 2 tbsp of shrimp for later and mix the rest with the black pudding (skin removed) in a kitchen robot till a good mince is obtained. Refrigerate for 30’.
2. Toast the bread slices till slightly golden on both sides.
3. Use a decoration ring of 2.5 cm diameter to cut out 8 discs from the toasted bread.
4. Take the mix out and make 8 little burgers with the help of the decoration ring so as they can be perfectly placed on the toasted bread.
4. Melt some butter in a hot pan. Add the burgers and the remaining shrimps. Cook well until the burgers are black and the shrimps very crunchy.
5. Serve the burger on top of the little toast with the fried shrimps on the side.
posted by The Food Traveller at 8:09 PM
4 Comments:
Dutch shrimps???????????????
Sorry, do you live in belgium or what????!!! Never went to Oostende or Blankenberge and had a look at the local fish markets?? Well, you should...
Of course I do, we go often to St.Idesbald where my parents-in-law have a spare flat for resting ... but I lived in the Netherlands for a few years and since then I got the habit to call them how they are called there: dutch shrimps instead of grijse garnalen :-)
hum, it's 'grijZe garnalen' :-P
(wel you no flemisch and dutsch never got along too well didn't you? ;-)
I know I know.
I live in Belgium and work in the Netherlands. I heard comments from both sides :-)
Post a Comment
<< Home