This week Tony Astle ate at Bianca, a pasta shop and restaurant run by Hayden Phiskie.

He sampled the perfectly executed cappelletti, the tortiglioni, the panna cotta, and gave the beef tartare four ticks. The service was excellent from start to finish, and every server knew their stuff.

LISTEN ABOVE

Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc  

This week Tony’s serving up a recipe for Sauteed Black Pudding.



Ingredients: Black Pudding and Scallops

3 Tbsp oil

12 Slices black pudding

Dusting flour

16 Scallops



Ingredients: Beurre Blanc

100 ml Chicken stock

100 ml Dry white wine

20 ml Lemon juice

150 g Unsalted butter, cubed and chilled



Method: Black Pudding and Scallops

1. Heat 1 Tbsp oil in a frying pan.

2. Dust the black pudding in flour.

3. Quickly sauté on both sides. Set aside.

Then:

1. Heat 2 Tbsp in a frying pan to smoking point.

2. Dust scallops lightly in flour.

3. Sauté scallops in the hot pan. Do not overcook. Set aside.



Method: Beurre Blanc

1. Combine chicken stock, white wine, lemon juice in a thick bottomed frying pan.

2. Bring to a boil, and reduce the liquid by two-thirds.

3. Without boiling, whisk in half of the butter, then whisk in the remaining butter.

4. The sauce should be quite thick.

5. Add peppercorns to taste.

6. As an option add 1 Tbsp cream to the sauce just before serving.



Assembly:

1. Plate the black pudding and scallops.

2. Spoon over the green peppercorn beurre blanc.

3. Enjoy!

This week Tony Astle ate at Bianca, a pasta shop and restaurant run by Hayden Phiskie. 
He sampled the perfectly executed cappelletti, the tortiglioni, the panna cotta, and gave the beef tartare four ticks. The service was excellent from start to finish, and every server knew their stuff. 
LISTEN ABOVE 
 
<h2>Recipe of the Week: Sauteed Black Pudding with Scallops and Green Peppercorn Beurre Blanc   </h2>
This week Tony’s serving up a recipe for Sauteed Black Pudding. 
 
Ingredients: Black Pudding and Scallops 
3 Tbsp oil 
12 Slices black pudding 
Dusting flour 
16 Scallops 
 
Ingredients: Beurre Blanc 
100 ml Chicken stock 
100 ml Dry white wine 
20 ml Lemon juice 
150 g Unsalted butter, cubed and chilled 
 
Method: Black Pudding and Scallops 
1. Heat 1 Tbsp oil in a frying pan. 
2. Dust the black pudding in flour. 
3. Quickly sauté on both sides. Set aside. 
Then: 
1. Heat 2 Tbsp in a frying pan to smoking point. 
2. Dust scallops lightly in flour. 
3. Sauté scallops in the hot pan. Do not overcook. Set aside. 
 
Method: Beurre Blanc
1. Combine chicken stock, white wine, lemon juice in a thick bottomed frying pan.
2. Bring to a boil, and reduce the liquid by two-thirds. 
3. Without boiling, whisk in half of the butter, then whisk in the remaining butter. 
4. The sauce should be quite thick. 
5. Add peppercorns to taste. 
6. As an option add 1 Tbsp cream to the sauce just before serving. 
 
Assembly: 
1. Plate the black pudding and scallops. 
2. Spoon over the green peppercorn beurre blanc. 
3. Enjoy!

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

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