Makes: 1 terrine
Le Maquis has made it to the shortlist of restaurant guide Le Fooding’s Best New Paris Bistro awards for 2019, alongside the pan-Asian Cheval d’Or and Cuisine, a Franco-Japanese venue. It’s all down to a public vote and the winner will be announced on November 25. Cast your vote here.
In the meantime, check out this recipe for Le Maquis’s house speciality of morcilla, courtesy of chef Paul Boudier.
- 300ml fresh pork blood
- 300g coarsely ground pork belly
- 300g yellow onions
- 4 garlic cloves
- 1 pinch oregano
- 1 pinch chili powder
- 100g arroz bomba (or short-grain rice)
- 10g salt
- Flat-leaf parsley
- 1 red onion
- Xérès vinegar
1Cook the rice pilaf and set aside.
2Chop the onions and cook them until soft with the salt. Add the ground garlic, chili and oregano, and then the pork belly. Melt the pork belly and onions for 5 minutes over low heat.
3Pour the blood and warm it up very gently until the blood coagulates.
4Add the rice, and then put the mixture into a coated terrine. Cook in a bain-marie at 150°C for 20 minutes.
5Let cool overnight in the fridge.
6Cut morcilla slices about 2cm thick, fry them in a pan on both sides.
7Finely chop the red onion, season it with vinegar and salt. Add some parsley and olive oil.
8Plate it, eat it.