The “not-so glamorous” French staple but tastes so damn DELICIOUS!

Get to know more about this not-so pretty looking French food and a bit of its history!

FR: Poêle 30cm
Le Creuset Poêle Anti-Adhérente en Aluminium Forgé, 30 cm, Anthracite/Argenté,51112300010002
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FR: Couteau Japonais 9CM
Kai DM.0700 Couteau Japonais
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US: Paring Knife
Cutlery Classic Paring Knife 3.5″, Small, Nimble Cooking Knife for Peeling, Coring, Trimming and More, Precise Cutting Knife, Handcrafted Japanese Kitchen Knife,Silver
https://amzn.to/4c8QxQg

FR: Vide pomme
Zwilling Vide-pomme 23 cm
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US: Apple core remover
Zwilling ZWILLING Pro 37160-014 Stainless Steel Apple Core Remover, Dishwasher Safe
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FR: Moulin à poivre:
Peugeot Moulin à poivre Roellinger chocolat 13 cm, Chocolat, 13 cm
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US: Pepper Mill
Peugeot Olivier Roellinger 5.25 Inch Pepper Mill, Chocolate
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FR: Beurrier
STAUB Plat à Servir Beurre
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Hi everyone it’s piku here welcome back today I’m going to introduce to you to another permanent Staples of French cuisine and consider one of the first cured meats in human history Le bu No doesn’t it sound so romantic to you but you know what this French food is not as glamorous as it sounds but if you want to know more about it come along and join me as I make this quick dinner for tonight traditionally it is made out of

Pork blood fat some aromatics and spices here in France it is often consumed during the fall and winter months and traditionally served with a variety of Apple preparations but it could also be with mashed potatoes and caramelized onions or mix of any of those but personally

For me and my husband we love it with apples so this what I’m going to make it with today to start cor and peel the apples then cut each apple into quarters slice each quarter into four or three pieces by the way here I’m using Granny Smith but use any other firm cooking

Apples like Gala or Golden Delicious okay now I have my cut apples two slices of budano some butter cinnamon I have my two separate pans heating up on this pan I’m adding in a tablespoon of avocado oil and some some but on the other one both on medium heat

So now I’m going to put both my slices of budano on the pan and since this is already cooked we’re basically just reheating it but me I like it crispy on the outside and still soft in the inside now once the butter has almost melted let’s place in our

Apples we’re just going to let it caramelize on all Sides just like so and then flip them over on the other side okay so let’s talk more about our Budan the Budan dates back to ancient creas and apparently it was invented by a nation Greek cook named afterite since then its recipe has survived centuries and has spread throughout

Europe but the French as they excel in anything foodwise as we all know it take great pride in making their putan depending on the butcher sometimes optional extras go in such as chestnuts apples or pears but whatever the variation is with its luxuriously velvety texture Budan always taste

Exquisite and now since our our apple is already done I’m just adding up a dash of cinnamon and on my Budan W some freshly ground black pepper and it’s done now it’s time to plate I’m serving it with some salad as well I know you’re probably thinking now

Like wait blood pork with caramelized apples well that was my first reaction too but wait until you try it cuz you know the combination of the Savory budano and the sweet soft apples it’s just Divine and it’s not only delicious it is also a good source of protein and iron

As well as other essential vitamins and minerals and as with any food it should be consumed in moderation as part of a balanced diet so the best course of action lies always in choosing a high quality one in the Philippines we have this Savory type of Stew called dinuguan

A classic dish this has pork plot vinegar and chili I want to know about you do you have traditional dises in your country that uses pork blood as well but whether if you’re looking for a new way to spice up your meals or want to impress your guest

With a gourmet dish budano is sure to pleas Bon