Executive chef Kristian Morgan from Pork Belly Farmhouse made Seared White Pudding with Pickled Vegetables, Frise’e and Lemon Dill Vinaigrette. The recipe is one of the featured items on the menu at Pork Belly Farmhouse’s Irish Whiskey Charity Dinner, which is at 6pm on Monday, March 11. The dinner will feature a five-course meal paired with some of Ireland’s most notable spirits. A limited number of tickets are available for purchase at the restaurant or by calling (615) 283-7828. Pork Belly Farmhouse is located at 7263 Nolensville Road in historic Nolensville, TN. For more information go to www.porkbellyfarmhouse.com . Proceeds from the dinner will benefit Round Up for Nolensville’s “Art from the Heart” program, that assists Nolensville area residents battling cancer. To learn more about the program go to, www.RoundUpforNolensville.org/Art-From-the-Heart.
SEARED WHITE PUDDING WITH PICKLED VEGETABLES, FRISEE & LEMON DILL VINAIGRETTE
- 1 pound White Pudding, cut into 1/4 slices
- 2 tsp Olive Oil
- 1 cup Pickled Vegetables
- 2 cups Frisée lettuce, cleaned and trimmed
- 1/4 cup Lemon Dill Vinaigrette
In a skillet over medium heat, sear the white pudding in the listed olive oil. When the pudding is hot and cooked to a crispy brown, transfer to a plate or platter, plate with homemade pickled vegetables, Frisée and Vinaigrette.
- 2 cups Carrots, Julienne cut
- 2 cups Celery, Julienne cut
- 2 cups Red Onion, Julienne cut
- 3 cups Vinegar, White
- 3 cups Tap Water
- 2 tsp Kosher Salt
- 1/2 cup Sugar
Place the cut vegetables in a heat resistant container just large enough to hold them all. In a pot, combine the vinegar, water, salt and sugar and bring to a boil. While still very hot, carefully, pour this liquid over the vegetables and cover the container tightly with plastic wrap. Place the container in the refrigerator and allow to cool and brine for at least 24 hours.
To prevent colors of the vegetables from “bleeding” into each other, pickle them in separate smaller containers.
Use different vegetables, vinegars and seasonings or leave out the sugar to create your own pickles.
Lemon Dill Vinaigrette
- 1/4 cup Lemon Juice, Fresh
- 1 tsp Dijon Mustard
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 TBS Dill, Fresh, chopped
- 1/2 cup Olive Oil
In a bowl, combine the lemon juice, mustard, salt, pepper and dill. Whisk gently to combine. Continuously whisk the olive oil into this mix in a steady stream until well blended. Refrigerate or use immediately.
For the more advanced or adventurous cook, I have attached our recipe for white pudding. Alternately this can be ordered through online specialty food retailers.
- 2 pounds Pork Butt 1” dice
- 1/2 pound Pork Belly (skin off) 1”dice
- 1 TBS Garlic, minced
- 1 tsp Thyme, Fresh, picked and fine chopped
- 2 tsp Black Pepper
- 2 tsp Basil, Fresh, chopped
- 1 tsp Oregano, Fresh, choppe
- 3 TBS Kosher Salt
- 2 cups Bread Crumbs, Panko
- 1 pounds Toasted Oats
- 2 each Eggs
Special Items Needed:
Meat Grinder or Meat Grinding Attachment for a Mixer
3 Inch Sausage Casings
Toss the diced pork butt and pork belly with the garlic, pepper, basil, thyme, oregano and salt. Using a meat grinder assembled with the small grinding plate, grind this mixture together. Cool the mixture in the refrigerator for one hour and then grind it a second time. Add the bread crumbs, oats and eggs and mix well.
Pack and seal the mixture in a 3” casing and cook covered in water at 175 degrees for 2 hours. Immediately remove from the water when a thermometer registers 165 degrees for 2 minutes. Remove from the cooking water and allow the sausage to rest for 10 minutes. Submerge the sausage in an ice bath until completely cooled and store in the refrigerator for later use.
Keep everything as cold as you can during the grinding and mixing.