Timbale of black pudding, chickpea and roast potato

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 3 egg whites.
• Add 110 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.
• Sliced two slices of dried tomatoes. Turn dust into dry pepper.
• 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.