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 (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.