Recipe: Recipes Using Black Pudding (10)

BLACK PUDDING AND RHUBARB PASTRIES
http://www.g4cio.demon.co.uk/bpudding/pudding.htm

These little pastries make good canapes or starters. The mixture sounds bizarre but is delicious.

1 small onion, chopped
200 g rhubarb (about 1 stick) cut into 1 cm slices
8 slices black pudding about 4 cm diameter and 1 cm thick
16 sheets filo pastry about 15 cm square
100 ml dry cider or white wine or water
Olive oil for frying
Black pepper, nutmeg.
A good quality black pudding is needed.

Fry the skinned black pudding slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve. Add the onion to the pan (with a little extra oil if necessary) and soften without browning. Add the rhubarb and stir for a minute or so. Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg.

Place two squares of pastry on top of each other; place a teaspoon of the sauce in the middle and put a slice of black pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges together to form a seal.

Bake in a moderate oven (160 C) on a greased baking tray for about 20 -30 minutes (until the pastry is golden).

Eat while warm. This quantity suffices for a canape for four or a good starter for two.

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BLACK PUDDING AND APPLE
http://www.g4cio.demon.co.uk/bpudding/pudding.htm

For each person:

1 or 2 slices of good black pudding
1 clove garlic, crushed
1/2 small cooking apple
Fry slices of black pudding in a little oil with the garlic. When done, remove and keep warm. Quickly fry the apple, peeled, cored and sliced, in the same pan until soft.

Garnish the black pudding slices with the apple and serve as a starter.

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BLACK PUDDING LASAGNE
http://www.g4cio.demon.co.uk/bpudding/pudding.htm

An unusual dish which serves two. The sharpness of the green pepper sauce cuts the richness of the black pudding and the creamy bechamel. If possible, use a good black pudding from a reputable butcher (not a plastic cased supermarket job), or a Spanish morcilla. A good black pudding should be "so black that even the white bits are black".

150 g black pudding
1 large green pepper
1 small onion
6 sheets lasagne (more or less according to size)
20 g butter
1 dsp flour
250 ml milk
75 g cooking cheese (cheddar or whatever)
Parmesan
2 tomatoes
Nutmeg
Black pepper

Make a bechamel sauce: melt the butter in a heavy pan, stir the flour into it for a minute or so without browning, slowly add the milk stirring continuously. When the sauce has thickened, stir in the cooking cheese and season with black pepper and a little freshly grated nutmeg.

Cook the lasagne in boiling water until tender. (The type of lasagne which does not need pre-cooking can be used: add a little extra water to the pepper sauce).

Remove the skin from the black pudding and crumble it into the bottom of an ovenproof dish. Coarsley chop the pepper and onion and liquidise them in a blender until smooth. Pour half of the green sauce over the black pudding, cover with a layer of lasagne, pour over the rest of the green sauce, add another layer of lasagne and cover with the bechamel sauce. Grate parmesan over the top (freshly grated; the pre-grated substance tastes horrible and nothing like real parmesan) and slice the tomatoes over the top of the dish.

Cook in a medium oven (160 C) for about 40 minutes.

Serve with a mixed salad and a bottle of lightish red wine.
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Black Pudding and Vegetable Casserole

2 Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, pared and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken stock cube
Salt & pepper to taste
2 tablespoonfuls of oil

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Saute the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.
Serves 4 to 6
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MAKE YOUR OWN ENGLISH BLACK PUDDING

1 1/4 qt Fresh pig's blood
8 7/8 oz Bread cut into cubes
1 1/4 qt Skim milk
1 lb Cooked barley
1 lb Fresh beef suet
8 oz Fine oatmeal
1 tsp Salt
2 tsp Ground black pepper
2 tsp Dried & crumbled mint

Put the bread cubes to soak in the milk in a warm oven. Do not heat the milk beyond blood temperature! Have the blood ready in a large bowl, and pour the warm milk and bread into it. Stir in the cooked barley. Grate the beef suet into the mixture and stir it up with the oatmeal. Season with the salt, pepper and mint.
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SMOKED HADDOCK AND BLACK PUDDING HASH
From: Fifth Floor Cookbook by Henry Harris and Hugo Arnold

500 ml milk
1 bay leaf
500 g smoked haddock, trimmed and skin removed
50 g clarified butter
2 small red onions, finely chopped
300 g cooked new potatoes, thickly sliced
2 black puddings, peeled and cut into 1cm slices
4 hard boiled eggs, peeled and quartered
3 tbsps red wine vinegar
2 tbsps Worcestershire sauce
Half a bunch of parsley, chopped
1 tbsp grain mustard
1 tbsp Dijon mustard

hollandaise sauce.

To serve Bring the milk and bay leaf to the boil in a saucepan. Slide in the haddock. Bring back to the boil, take off the heat and set aside, uncovered.

Melt the butter in a skillet and saute the onions briskly for 2 to 3 minutes; you want them to colour lightly but still retain some crunch. Add the potatoes and black puddings, stirring so they are well heated through and lightly coloured. Add the eggs, vinegar and Worcestershire sauce and cook for a further minute. Add the parsley and, using a fish slice, lay the haddock on top. Toss the pan, or fold the haddock in with a large spoon. Heat through and check the seasoning, though it is unlikely to need any.

Stir the mustard into the hollandaise sauce and thin down with a little hot water. Spoon the hash on to four plates and drizzle the hollandaise over the top.
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BLACK PUDDING, PINK BUTTERED TROUT AND MUSTARD SAUCE
Recipe by: Nigel Haworth
18 PORTIONS USING A 35 mm CUTTER

Ingredients for Black Pudding
450 g/1 lb Black Pudding mixture
1 large diced onion
80 g/3oz butter

Break up the Black Pudding in a bowl, sweat the onion in butter, Combine with Black Pudding. Check seasoning and mould into pastry cutters.

Ingredients for Trout
(2 x 3oz fillets per 8 portions)
2 x 80 g/3oz trout fillets
60 g/2oz butter
1 head blanched and chopped watercress leaves
Lemon juice
Salt and pepper

Stew the trout fillets in butter without colouring. Drain, flake with a fork and shape like quenelles using two teaspoons.

Ingredients for Mustard Sauce
(8 portions)

110 mL/4 fl oz chicken stock
60 mL/2 fl oz of dry white wine
110 mL/4 fl oz double cream
Colmans English mustard to taste
1/2 head blanched and chopped watercress leaves

Boil the ingredients. Turn out the black pudding mix from ramekin (or pastry cutter). Spoon some of the buttered trout on top and garnish. Serve with mustard sauce.
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CRISPY BURY BLACK PUDDING WON-TONS
Recipe by: Andrew Nutter
Makes about 50 small triangular pastries

The mixture is wrapped in small square of a thin Chinese pastry called won-ton skins. Most Chinese delis stock them frozen. The won-tons are great either as party food dipped in Chinese plum sauce, or as a starter with salad leaves and tangy vinaigrette. Very unusual and extremely tasty.

1 tablespoon olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
450 g /1 lb. black pudding skinned and chopped
1 bunch spring onions, about 8 trimmed and finely chopped
140 g / 5 oz chicken breast boned and skinned
Salt and freshly ground black pepper
25 g / 1 oz butter, at room temperature
2 eggs
150 ml /1/4 pt whipping cream
A little freshly grated nutmeg
A few leaves fresh basil chopped
1 x 350 g/ 12 oz packet won-ton skins

Vegetable oil for deep frying

Heat the olive oil in a non-stick frying pan and saut the onion, garlic and ginger. When they have softened, add the black pudding and cook for about a minute. Add the spring onions and remove the pan from the heat so that they remain crunchy. Put it to one side to cool.

Take the chicken breast and blend it in a food processor with a teaspoon of salt. Add the butter and blend again. Now add an egg and continue to blend while you pour in the cream. Stop the motor from time to time and scrape the inside of the bowl with a rubber spatula so that everything is evenly combined.

Stir the chicken mousse into the black pudding mixture and season with salt, pepper and nutmeg. Finally, add the basil.

4. Lay out 6 -9 won ton skins on a clean work surface and place a spoonful of the black pudding mixture in the centre of each. Beat the remaining egg and use it to brush the edges of the won-ton skins. Fold each in half to form a triangle and press the edges firmly together. Repeat until all the mixture has been used.

Heat a deep pan of oil to 180 oc / 350 F. Fry about 6 won-tons at a time until they are golden brown, about 2-3 minutes. Drain and turn them out on to kitchen paper. Serve hot.
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BURY BLACK PUDDING & POTATO WITH MUSTARD SAUCE
Recipe by: Tom Bridge author of The Golden Age of Food

4 rings fat free, black puddings
4 large potatoes, peeled boiled and thickly sliced
2 apples peeled, cored and sliced
2 onions, peeled and thinly sliced
50 g / 2 oz butter
50 g / 2oz plain flour
100 ml / 3 fl-oz course grain mustard
300 ml / 9 fl-oz beef stock
A pinch nutmeg and thyme
Salt
Freshly ground black pepper
100 g / 4oz cheddar cheese, grated

PRE-HEAT the oven to gas 6 / 400 f / 200c.

Slice the black pudding 2-3 cm / 1 inch in thickness, removing any skin

Line a deep baking dish, with the slices of potato.

In a saucepan fry the onions in the butter. Remove the onions with a slotted spoon, retaining the butter in the pan for later. Place the onions over the potatoes, covering them completely.

Add the slices of apple to the base of the dish covering the onions, and then finish off with the black pudding

Put the flour and mustard into the pan in which the onions were fried and cook for 2 minutes. Slowly add the stock, stirring constantly until the sauce is smooth.

Add the nutmeg and thyme to the sauce, taste and season with salt and pepper.

Finally, pour the sauce over the black pudding, sprinkle with grated cheese and bake in the oven for 20 minutes.

BLACK PUDDING BREAD
Recipe by: Tom Bridge author of The Golden Age of Food

25 g /1 oz butter
450 g / 1 lb strong white flour
1 teaspoon salt
7 g lard
7 g yeast
450 ml / pint of warm water
100 g / 4 oz Lean Black Pudding, crumbled
1 teaspoon of honey
1 teaspoon sesame seeds

Lightly butter a baking tray and pre-heat the oven to gas 7, 425f, 220c. Into a mixing bowl sieve the flour and salt, rub in the lard. Mix the yeast with one tablespoon of the warm water and return to the rest of the water, stirring it well.

Add this to the flour, ensuring it is fully blended, knead the dough for five minutes. Shape the dough into a ball, placing it into a warm greased bowl, cover with greased clingfilm and place in a warm area to rise for two hours.

Turn the dough out on to a lightly floured surface and really press it out with the ball of your hand for three minutes, add the crumbs of black pudding to the mixture and shape back into a ball again.

Cover with greased cling film, return to the warm area for a further one hour. Cut off just over one third of the dough and shape them both into large and small balls. Moisten the tops of the large ball and place the small one on to the greased baking sheet.

Push the first three fingers of both hands together, pushing down into the top ball until it reaches the larger ball, sealing the two parts together. Cover with greased clingfilm and let it rise for 40 minutes in a warm area. Bake in the centre of the oven for 35 minutes, coat the tops of the bread with the honey and sprinkle with sesame seeds and bake for a further 10 minutes.

Serve this bread with some freshly boiled black pudding and mustard. Enjoy!