Smashbox by the Chef: Joël Geismar's autumnal recipe
One month ago, we introduced the Smashbox together with Bellerose. We hope you had a lot of fun smashing and sharing it. But there's actually much more you can do with 3 giant biscuits and a little hammer. To prove it, we've asked 4 of our favorite chefs from Brussels to create a recipe with the Smashbox. And they've taken it pretty seriously.
Joel Geismar is a chef and the founder of El Camion and Garage à Manger, located in Ixelles. For his creation, he made the surprising decision to use speculoos in a savory recipe and create his own version of a classic French dish: blood sausage and apple compote. The result? A harmonious and subtle flavor combination where the taste of speculoos really enhances the dish.
Basque blood sausage with Espelette pepper, Dandoy speculoos and pickled apple
INGREDIENTS FOR 4 SERVINGS
Basque blood sausage with Espelette pepper (from the delicatessen, we used the brand Christian Parra)
100g sourdough breadcrumbs
100g powdered Dandoy speculoos (for his recipe, Joël chose the classic version from the Smashbox)
2 organic egg whites
A little water and olive oil
Organic wheat flour
2 Jonagold apples, cut in 8 (quarters)
250dl white banyuls vinegar
110g cane sugar
150g apple juice
To pickle the apples, combine vinegar, sugar, apple juice and spices in a saucepan and bring to a boil then remove from heat. Add apples and infuse for a few hours.
Cut blood sausage into thick slices. Coat with egg whites and oil then with the Dandoy speculoos powder mixed with sourdough breadcrumbs.
Cook blood sausage slices in a nonstick frying pan on medium heat, about 2 minutes for each side.
Place blood sausage slices on the plate, drain and add some apple quarters and finish with slivers of Dandoy speculoos.