- 120g Flour
- 4 Eggs
- 100g Butter
- 300ml water
- 1 tbsp Grain mustard
- 150g Hogs pudding
- 50 g Chopped parsley
- 3 eggs
- Parsley oil
- Grain mustard
Hogs Pudding with Parsley Emulsion
Hogs Pudding with Parsley Emulsion
Hogs Pudding with Parsley Emulsion by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
Bring the butter and water to the boil, add the flour and cook out . Add mixture to the robot coupe and slowly add the eggs to bind on pulse mode, add the hogs pudding and grain mustard and chopped parsley. Remove and check for seasoning. For the emulsion, boil the eggs for 4 minutes in their shells , peel and add to the the robot coupe . slowly add the parsley oil whilst blending to emulsify the two ingredients, season .
On the plate place a dollop of the grain mustard and parsley emulsion. Set a deep fryer to 180'C and drop spoon fulls of the choux mix in, cook for approx. 2 minutes and remove once souffled and light, season and serve on the parsley emulsion.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
