Black Pudding

GaleSF63

Brie said:

OH did a dish of black pudding and apples - a nice combination.

Yes!     .

Potternerd

Doveling said:

Black pudding and haloumi stack.
Grilled and layered and finished off with a bit of balsamic vinegar.
Eat with some nice bread and good olive oil for dipping.
And a rocket side salad

Haloumi  and black pudding is my idea of salty savoury heaven.

Black pudding is also lush in a full English.

PipneyJane

We love black pudding in this house.  In fact, I’m cooking it for breakfast this morning. I’ll be making black pudding “McMuffins”.  These are best made with slices of 2-inch wide (or wider) black pudding.  You need one slice of black pudding, one egg and a small slice of cheddar per muffin. While your black pudding is frying, break each egg into a microwaveable poaching pod and skewer the yoke with the cheddar.  Ensure the yoke is broken up well or it will explode.  Microwave for 30 seconds, check, microwave for another 30 seconds, check and repeat until cooked.  (It’ll vary depending on how many eggs you are zapping at once.). Meanwhile, toast your muffins.  If you want, spread mayonnaise on the muffins before assembling, then layer on a slice of black pudding and upend the poaching pod full of egg over the top.  (If you are lucky, it will slide out.  Otherwise pinch the sides a few times and gravity will take over.)

If you have a good fishmonger, black pudding goes well with scallops.  Fry your black pudding slices first, then gently fry the scallops in the black pudding fat.  When you plate up, place a scallop on top of each slice of black pudding and drizzle over extra virgin olive oil.  (Proper restaurant food.)

When our local MrT’s still had an in-house deli, we used to regularly buy those one-inch-wide black pudding rings for 40p from the “condemned counter” and use them in Austrian Potato Pudding.  This recipe originated in a Sainsbug’s cookbook, “50 Recipes for Potatoes”.  

Austrian Potato Pudding - Serves 4

4 hard boiled eggs, quartered
2 raw eggs
500g potatoes, scrubbed & sliced in 0.5cm slices (peel if not great)
250ml plain yoghurt
At least 175g black pudding, sliced thinly
1 tablespoon of oil
Flame-proof and oven proof cooking pot

Method

1. Preheat the oven to 180C. 
2. Boil the slice potato for 10-15 minutes or until cooked but not mushy. Drain well.
3. Meanwhile, heat the oil in your pot and fry the black pudding until crisp.  Remove from pan and remove the pan from the heat.  Leave the fat in the pan.
4. Place a layer of half the potato slices in the pan, scatter over half the hard boiled egg and half the black pudding.  Layer over the remaining potato, egg and black pudding.
5. In a bowl, beat the raw eggs together with the yoghurt until combined well.  Pour over the potato mix and bake for 30-40 minutes or until browned.

 
- Pip