Slices of black pudding and chorizo, lightly fried, accompanied by:
- Pear & wasabi sorbet
- Lime coriander sorbet
- Saffron risotto
- Balsamic mushrooms
Lime coriander sorbet (inspired by this)
1/2 tsp ground coriander
1/4 tsp ground cloves (in both cases, ground rather than whole seeds because I wanted to avoid random crunchy bits in the result)
Zest of 2 limes
1 tsp salt
125ml lime juice
Approx 15g coriander leaves
Bring water, ground coriander, ground cloves, lime zest and salt to boil and allow to cool. Put coriander leaves and lime juice into blender and blend until leaves are thoroughly chopped. Mix this with boiled items and pour into freezing container. Freeze until half-frozen, blend once more, then continue freezing until completely frozen.
Note to self: could possibly add some of the sugar back in as this is really tangy... or not.
Pear & wasabi sorbet (inspired by this)
About three large or four small ripe pears, peeled, cored and chopped
60ml lemon juice
1 tbsp sugar
Prepared wasabi to taste (approx. 2 tbsp will make it quite warm)
Blend all ingredients thoroughly in a food processor. Pour into freezing container. Freeze until half-frozen, blend or whisk until smooth, then continue freezing until completely frozen.
About 100g mushrooms
Approx. 150ml balsamic vinegar
Butter for cooking
Cut the mushrooms into small pieces and place in a ceramic or glass bowl. Pour over the balsamic vinegar and marinade for an hour or so. Warm butter in saucepan, add mushrooms and vinegar, and cook gently for approx. 20 minutes, stirring occasionally.