hello and welcome back to the Scott re project and today it's all about the Bhutan baby we are going to be making a stunning boudin noir now this smorgasbord of ingredients you can see in front of me there's quite a lot there's quite a bit of prep involved so I pre prepped it what I've got is two pounds of top-quality pork fat it's all gonna be diced small three pound of diced onions and a pound of diced apples I've got my dried blood we can get fresh blood in the UK unless you kill a pig yourself shame really got some brandy some white pepper some salt my cutter s pieces my four spice blend I made check down there for that video how to make it I got some butter some eggs and some water I've got my salt and pepper for seasoning and my double cream now boudin noir many variants in many different countries obviously France Belgium in Cajun cuisine and also in Catalan cuisine in French Caribbean they call this boudin Creole how cool is that and I suppose in England good old black pudding but what differentiates this from an English black pudding is adding cream which makes it lighter and obviously the apples now France as per usual there's about nine different recipes each region as its own adding apples is a northern recipe from obviously Brittany and Normandy where they grow a lot of apples and that's what we're going to be doing today so that's the Jove and over let's get on and do this first thing I want to do my two pound of small dice back fat we're going to go over to the stove now we're just going to blanch that that will keep tightening up and keep it pearly white when we cut through the black pudding so you can see there on the back I've got a pan of boiling water straight in with my that we shall bring that up to the boil and just let it simmer through 10 minutes obviously that I'll tidy it all up and like I said keep it beautiful and whites when we cut through the finish boudin right let's get that on there in the meantime we want to get sweating down our onions let's get some heat under this power point rights were there been heating the pan a decent knob of butter another way as if I was making English black pudding I would use a couple of squares dices of my back fat and just render it down and cook off my onions and that but this is the French way and they love their butter cut out so like I said I've got 3 pounds of finely diced onions I'm gonna get them sweating off so no color then just translucent that will take a while take your time or like I said we do not want any color on this I should take the heat down and just let them take over as you can see then my fat is just coming up to the boil so I should turn that down and let it simmer for about 10 minutes and these just starting to sweat obviously take your time with this you know you do want to burn these it will take a while but like I say think of the bigger picture and it'll be amazing just gently gently till they go translucent after 10 minutes then as you can see that's been simmering lovely I'm going to drain the water out of that now I know a lot of you will be going why are you draining the water why don't you use it in the dish well I want it to be as pure as possible so any scum or impurities that was in that fat as you can see it's a bit cloudy those bits I want to get rid of so I should just strain that out transfer my fat to a phone just let it cool down gently get out can you get turned on by a bowler back fat some cow my onions starting to gently come down now just get them a little bit of a tinge on them so I should take the heat out a good tip add a spot of water and then just gently carry on the same next I want to mix my pig's blood I've got dried pig's blood like I said very rarely you get fresh pig's blood anymore unless you kill your own pigs but in other countries it is different so if you can get fresh blood you want about a liter this is dry blood so it's one part dry blood to five parts water so I'm going to put 250 grams of that into my bowl kill that any beautiful colour so with it being pure water it is a gram for every milliliter so we had 250 grams of dried blood five parts water to one part drive blood so we have got one kilo well one in a quarter kilos of water and we're just gonna tip it in there and mix it up I love that don't know why just give it a good mix make sure all the lumps are out of it all incorporated take your time you do not want this all over your kitchen oh my god I've just realised I'm using my daughter's frozen whisk she won't know she won't now let it go go on let it go so that's nicely mixed up let's move this out the way the trick with things like this is I mean big enough containers so I shall move that over there this is what the final mix is going to be in in with my brittle into that 250 mils of double cream should be that another stair up with a lovely whisk so you want to build a Buddha god I gotta get out more right just move that over there my onions are nicely sweated down so tade will tip those into there next we want to get our apples on now I know it seems like a lot of work and a lot of ingredients but what I like about doing this is you slowly chip away at that list of ingredients before you know it all that's left is that fantastic One Bowl with all the goodies in right back on the hob with this some butter in and we start same principle sotae in our pound of apples into our butter then our pound of finely diced or small diced Apple and again on a medium heat just so take those and a decent right we need to let the onions cool and also when the apples are done though you want to cool but into the blood two eggs huh see you can whisk these up before you put them in I'm just gonna get them in there and give it a good old whip in with our lovely back fat and then I shall put that in the fridge while we wait for our onions and our apples we will add them our seasoning and our spice blend and then time to sow my apples are softening nicely into that decent glug a brandy so we put was it about 60 70 mil in there what we need to do is the heat up high until that is evaporated into the apples beautiful there is the norm of the influence the Brittany the apples of cognac my apples Oh smile as you can imagine just apples butter and brandy which is reduced right down and gone into the apples and some up to the Angels you call those completely are there good right we just need some puff pastry and just put that on them and we're done right we need to cool those completely then with our onions then we can add it to the rest of our mix right my bowl of goodness I'm going to add my apples which have chilled scrape all them bits in and then sorry my onions my god and my apples get it all in what's not to love about this give it another mix and then we will add our pepper our salt and our four spice blend cut through our pieces my god my French is shocking right so my seasoning I've got two tablespoons of white pepper three of salt I've got mold and sea salt that goes in and then a beautiful spice mix I made yesterday check down there guys you will see the video of how to blend this yourself I'm just going to put half a tablespoon in there time for the mix all incorporated and then we can get this stuffed into our skins up just have a taste oh yeah well they're my friends we just need to let that chill why we get our skins ready to stuff it but that will be coming next week so please join me next week for part two when we stuff these and we cook them thank you for watching and if you've enjoyed this episode as per usual please press subscribe down there my friends find me on Facebook Scott Murray and the Scott Reed project also on Twitter at the Scott reproject until next time then see you again I know it's cruel but it's worth the wait all the best