The only way that I can describe this dish is that it is a fiesta in your mouth! There is a full blend of flavours and textures that compliment each other. You just need to try it to believe it.
We are mighty pleased that our talented Chef Dylon brought this recipe back from Melbourne with him. This is just simply the perfect dish to try as we approach the scallop festival. Recipe and image kindly contributed by Castle Rock Café.
- 125 grams black pudding, sliced (we purchased this from the Whitianga butchers)
- 125 grams pancetta finely sliced (we purchased this from the Whitianga butchers)
- 1/4 cauliflower head
- 125 ml cream
- 55 grams Castle Rock Chilli lime chutney
- 10 NZ fresh scallops
- pepper and salt
- handful of micro herbs
- Cauliflower puree – grate the cauliflower with a grater then place in a small pot. Cook on a low heat with a little oil, without colouring until soft. Add the cream and reduce down by a quarter. Season with salt and pepper. Take off the heat and blitz in a blender until smooth. Put this aside, cover and keep warm.
- Black pudding and pancetta – pre heat oven to 200°C. Slice the black pudding into 5mm rounds and place on an oven tray with the slices of pancetta. Bake for 10 minutes until golden grown and then place on a cooling rack. Season well.
- Place black pudding on the plate. On top add a tablespoon of cauliflower puree, followed by the scallop. Drizzle with Castle Rock Chilli Lime Chutney. Top with the crispy pancetta and micro herbs.