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Andy’s Sanguinaccio Dolce
Recipe by Andy Allen
Try Andy Allen's Sanguinaccio Dolce today!
- Steps
- Ingredients
Ingredients
Blood Cake
Pickled Yellow Beetroot
Beetroot and Apple Chutney
Charred Witlof
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Steps
- Preheat oven to 140 °C fan-forced
- Boil a kettle with water.
- For the Blood cake line 12 x 30cm cake tin with baking paper and place in a deep roasting tray.
- Heat a small saucepan on high heat, add raw sugar and cook until a medium-coloured caramel.
- Add the beetroot and the red wine vinegar and cook for 5 minutes, stirring until the beetroot has softened. Mix in the green apple and cook until slightly softened before taking off the heat.
- In a mini-food processor place the sourdough and cream, blend until a smooth puree.
- In a large frypan, melt 65g of the lardo then add the onion and cook for 5 minutes, until softened.
- Deglaze the pan with 2 tablespoons of water. Add the Chinese five spice, bread puree and pig’s blood. Whisk constantly over a low heat for 4-5 minutes until the mixture has thickened.
- Add the beetroot and apple caramel and mix to combine then add in the remaining diced lardo. Taste and season.
- Pour into the cake tin to a depth of 3cm, smooth out the top with an offset spatula. Discard remaining mixture. Pour the boiling water in the base of the roasting tray to create a water bath.
- Bake in the oven for 15-20 minutes, or until there is a slight wobble in the centre of the cake.
- Remove the tin from the roasting tray and place in the freezer for 20 minutes, or until firm. Slice the cake into rectangles, approximately 2.5 x 8cm.
- Heat a medium saucepan over medium heat. Add olive oil and sauté the cake slices in the frypan until lightly charred on both sides.
- For the Pickled Beetroot, place vinegar, water, sugar and salt in a small saucepan and boil until sugar has melted. Place beetroot in a bowl and pour over the pickling liquid. Strain after 20 minutes and set aside.
- For the Beetroot Chutney, in a medium frypan, over a medium heat, add raw sugar, red wine vinegar and water. Once the sugar has dissolved, add the beetroot and sauté until softened, about 4-5 minutes. Then add the apple. Keep stirring until the liquid has thickened, around 10 minutes. It will keep thickening as it’s cooling. Stir in marjoram leaves and season with salt to taste. Set aside.
- For the Charred Witlof, heat olive oil in a medium saucepan over high heat, fry the witlof wedges on both sides for 4-5 minutes or until caramelised.
- Squeeze the orange juice over the witlof then continue cooking for another 1-2 minutes until fragrant. Transfer to a hibachi for 2-3 minutes to further caramelise, or continue cooking on the frypan. Season with sea salt flakes.
- To serve, place the beetroot chutney on the base of two plates, place the cake next to the chutney, and place the witlof on top of the chutney. Arrange the pickled beetroot on top of the witlof and garnish with sliced blackberries and dill fronds.
