Recent entries
- Sweet'n sticky 'chickety' wings
- What's in YOUR vegetable patch?
- Adrian's Ricotta and Herb Salad
- Adrian's Lovely Lamb Kofta
- Best-ever Bolognese sauce
- Honey Toasted Museli
- BIG Egg and Bacon Sandwich
- Adrian Richardson's Scone Dough
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What we're talking about
- Pru on Borlotti Bean Soup I sure hope you don't stick your fingers in this soup and lick them just as you do on the television program you are on - ... more
- MEXICAN on Canadian Beans with Bear Bacon Fart fodder,no thanks Adrian,pass. more
- MEXICAN on Canadian Beans with Bear Bacon Then go to bed and fart all night,Adrian aay more
- Terry McNuff on Adrian Richardson's BBQ Chilli Chicken I have just recently returned from Italy and naturally the pizza's were amasing. I found the base to be a lot lighter then ... more
- David on Adrian Richardson's Beef Stroganoff Recipe looks great!!! What does "cl" stand for when doing the stock? more
- gillian poulton on Adrian's Great Aussie Meat Pie I would like the yoghurt pastry recipe as well. I'm sure Adrian promised it would be on the web site!!! more
- vicki roberts on Adrian's Great Aussie Meat Pie I can't find the yoghurt pastry recipe on the website. Love your segment though. more
Adrian's Blood and Chocolate Sausage
Adrian Richardson, chef and restauranteur at La Luna in Rathdowne Street, Carlton, features on the Neil Mitchell Mornings Program every Tuesday.
2.5 or 5 litres pig blood1 kg or 2 kg onions finely diced
1.75 or 2.5 kg pork fat, finely diced (try duck fat)
.75 or 150 gmsbread crumbs
150 gm Unsalted butter
200 gm Dark Chocolate
500 or 1 kg grated apple
750 or 1.5 litres cream
60 or 80 gms salt
1 or 2 tblsp brown sugar
½ or 1 cup chopped chives
¼ cup brandy
1 tblsp white pepper
¾ cup cognac
Add the breadcrumbs to the cream
Add the seasonings to the blood
Fry 1/4 of the fat slowly with the onions till soft,
Then add the remaining fat, cream and breadcrumbs, mix well
Stir in chocolate until it melts
Stir in the blood
Fill skins; leave some room as they expand while cooking
Cooking:
In a pot bring salted water to boil
Remove from heat, add litre cold water
Add coiled sausages, on a wire rack is best
Heat very slowly for 20 minutes
After 15 minutes, prick, brown liquid means they are ready, blood means they need more cooking, catch them while they are just firm
Cool with some iced water
Variation:
Diced leek
Duck fat
Allspice
Currants
Adrian Richardson's Paella
Adrian Richardson features on the Neil Mitchell Mornings Program every
Tuesday. Read and print his latest recipe here.
