Gratin of black pudding & Westmorland smoked cheese

Gratin of black pudding & Westmorland smoked cheese on a cassoulet of haricots blanc, Smoked Cumberland bacon & Waberthwaite Cumberland sausage with thyme, rosemary and a Levens Morocco ale sauce.

Submitted by James Brown from The Old Vicarage at Witherslack

"Near to the Lakes... far from the crowds" is the motto of this delightful Country House Hotel, which was originally designed for the elegant lifestyle enjoyed by the well-to-do clergy of the Georgian and Victorian period. Built in 1803 the house retains many original features and has a delightful mature garden, part of which is left fallow and is home to wildflowers, unusual orchids, butterflies, dragonflies and birds. The renowned restaurant has been awarded such accolades as 2 AA rosettes, Egon Ronay - British cheeseboard of the year, Lancashire Life - Restaurant of the year and the Good Food Guide - Outstanding wine cellar.

Ingredients

• 500ml beef stock
• 500gm haricots blanc, soaked overnight
• 500gm Waberthwaite Cumberland sausage
• 500gm carrots, peeled and rough chopped
• 500gm onions, peeled and rough chopped bouquet garni
• 2 x tbsp goose fat, duck fat or lard
• 500gm ripe tomatoes, peeled, de-seeded & chopped
• 25gm flat leaf parsley
• 15gm rosemary
• 15gm thyme leaves
• 500gm black pudding
• 250gm Westmorland smoked cheese
• 250gm smoked Cumberland bacon
• 1 x 500ml bottle of Levens Hall Morocco Ale
• 4 cloves of garlic, peeled & finely chopped
• 4 large plum tomatoes, peeled, de-seeded and finely chopped to make a concasse

Chop the sausage into 2cm lengths, then fry with the onion, carrot & smoked bacon until the onion is soft.

Wash the haricots blanc and add to the pan.

Cover with plenty of cold water and return to a simmer.

Add the bouquet garni and simmer for 1½ hours or until the beans are tender.

Drain any excess liquid and stir in the herbs and chopped tomatoes, remove the bouquet garni.

Cut the black pudding into 1cm slices and grill for 3 minutes each side. Cut slices of the cheese and put on top of the black pudding.

Return to the grill and cook until golden brown.

For the sauce reduce the stock with the Morocco Ale until a demi glaze consistency is achieved.

To assemble - press the cassoulet into a ring mould and carefully remove. Add a slice of black pudding with cheese to the top and pour the sauce around.

To garnish - tomato concasse, sprigs of thyme & rosemary and finely chopped flat leaf parsley. 

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