Black pudding terrine

This recipe from Olivier Kohen, chef at Bouille restaurant in Lyon, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps for a simple terrine of black pudding, French peas and purple garlic cream.

• Serves 6
• Preparation time: 55 min
• Cooking time: 2 h 40
• Resting time: 12 h

Ingredients for Olivier Kohen's black pudding terrine

For the black pudding terrine

• 250 g head cheese
• 25 cl fresh pork blood
• 50 g 30% single cream
• 1 head candied purple garlic
• 1 tbsp. olive oil
• 2 g Espelette pepper
• 3 g salt

For the French peas

• 250 g fresh shelled peas (or 800 g in pods)
• 2 lettuces
• 2 bunches spring onions
• 200 g smoked bacon, diced
• 50 g soft butter
• 1 glass dry white wine
• 1 tsp. sunflower oil
• Freshly ground black pepper

For the violet garlic cream

• 2 heads blanched violet garlic
• 50 cl 30% liquid cream
• 1 medium-sized mashed potato

Steps for Olivier Kohen's black pudding terrine

1. garlic confit (the day before): Cut the garlic head in half crosswise, then place it on a large sheet of aluminum foil. Season with salt, Espelette pepper and a tablespoon of olive oil.
2. Close the aluminum foil into a ballottine and place in the oven at 160°C (fan-assisted) for 1 h.
3. unwrap the ballottine, leave to cool for a few minutes, then squeeze the candied cloves out of their skins.
4. Black pudding terrine (the day before): Line a foie gras terrine (or small cake tin) with a sheet of baking paper. Cut the head cheese into 1 cm cubes and place in a salad bowl.
5. Add the garlic confit, cream, salt, Espelette pepper and pork blood, and mix with a spoon. Pour into the terrine, then bake in a bain-marie for 1 hr.
6. Leave to cool for 30 min, then store in a cool place.
7. Blanched garlic (the day before): Peel and remove the germ from both heads of garlic. Place the peeled cloves in a saucepan with 1.5 l of cold water. Bring to the boil, then drain. Repeat two more times.
8. Leave to cool, then chill.
9. Violet garlic cream: In a saucepan, pour the liquid cream, potato (peeled and cut into pieces) and blanched garlic cloves.
10. Add a pinch of salt and simmer for 20 min.
11. Blend and adjust seasoning.
12. Set aside in the pan.
13. French peas: Place the lardons and sunflower oil in a saucepan and brown for a few minutes, then add the sliced spring onions.
14. Continue cooking for a few minutes, then add the white wine and reduce to dryness.
15. Add the peas, lettuce leaves, butter and freshly ground pepper, then continue cooking, covered, for 15 to 20 minutes, stirring occasionally.
16. Taste and set aside.
17. Finishing: Turn out the black pudding terrine using the baking paper and cut into 6 slices. 15 min before serving, gently reheat the garlic cream and peas. Arrange the black pudding slices in a heated frying pan and brown for a few minutes.
18. Presentation: Present this dish as you wish, either on a plate with the preparations stacked one on top of the other, or in one or more dishes.

has this recipe inspired you to discover Olivier Kohen's cuisine? Read the Gault&Millau review of Bouille.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.