Timbale of black pudding, chickpea and roast potato

3 h
Type of dish: Meats, Legumes, Finger foods
Cuisine type: Basque cuisine
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Black pudding 0.5 kg
Potatoes 0.5 kg
Purple onion from Zalla 0.2 kg
Table salt 1.0 g
Ground black pepper 1.0 g
Vinegar 0.01 l
Chickpeas 0.1 kg
Butter 0.15 kg
Plain flour 0.065 kg
Egg whites 3.0 ud
Marcona almonds 0.02 kg
Hazelnuts 0.02 kg
Water 0.75 l
Onion 0.05 kg
Carrots 0.025 kg
Leek 0.1 ud
Bones 0.1 kg
Bay leaf 0.025 g
Thyme 0.05 g
Minced meat 0.05 kg
Onion 0.015 kg
Green leek 0.05 ud
Egg whites 0.25 ud
Table salt 0.5 g
Elaboration

For the blood sausage and potato timbale:

  • Bake the potatoes greased, salted and wrapped in aluminium foil.
  • Peel them and break them with a fork with some extra virgin olive oil and salt. The result will be a rustic mash.
  • Confit the chopped Zalla red onion cut into julienne. Drain well.
  • Cook the black pudding. Remove the skin and crumble it.
  • Assemble the blood sausage and potatoes into rings.
    • Place a base of mashed potato in the ring.
    • Add a thin layer of onion, well drained.
    • Finally, place a thick layer of crumbled blood sausage.

For the chickpea stock:

  • Make a clarified stock with chickpeas. Set aside the cooked chickpeas.
  • Thicken slightly with xanthan.
  • Add flavour.

For the garnish:

  • Fry the cooked chickpeas in the broth.
  • For the decoration:
  • Make a romesco tile.
  • Spread 150 g of butter.
  • Add 100 g of egg whites.
  • Add 50 g of flour and mix well until the dough is smooth. Set aside for at least an hour in the fridge.
  • Crush 6 almonds and 10 roasted hazelnuts into powder.
  • Finely chop 2 sun-dried tomatoes and crush one dried chorizo pepper into powder.
  • Prepare powdered tomato.
  • Spread thin portions of dough on a silpat, bake in the oven at 160 ºC, for 3 minutes. Sprinkle a small amount of the different powders onto each portion. Bake for a few more minutes until crisp.

SET UP

  • Heat the blood sausage and potato timbale.
  • Place in the centre of a deep dish and remove the ring.
  • Add the hot broth.
  • Place some fried chickpeas around the timbale.
  • Decorate with a romesco tile attatched to the black pudding timbale.
Nutritional information (1 portion)
Fiber 8.41 g
Saturates 27.74 g
Monounsaturated fatty acids 44.5 g
Polyunsaturated fatty acids 8.28 g
Cholesterol 149.37 mg
Calcium 158.57 mg
Iron 17.8 mg
Zinc 1.64 mg
Vitamin A 355.21 ug
Vitamin C 42.22 g
Folic acid 100.83 ug
Salt (Sodium) 1416.6 mg
Sugars 6.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.