Black Pudding Recipes

Itsdacraic

I have got a couple of lumps of good home made black pudding. I plan on using some of it as a starter for a dinner I am doing next week, does anybody have any tried and trusted starters featuring black pudding?

Thanks

the beer revolu

Salad leaves with a good homemade dressing.
Black pudding, fried.
Potatoes, steamed, cooled, peeled, sliced and fried until golden.
Slices of eating apple, fried briefly.

Arrange pud, spuds and apple as you see fit on leaves.
Yummy.

Also been threatening to do a tortilla (Spanish omelette) with a layer of black pudding and apple in the centre - not tried it yet, though!

As you may have guessed, I'm rather fond of the Black pudding, apple ad potato combination! The French serve it with puréed apple and potato too.

Itsdacraic

Cheers.

All the recipes I've come across seem to go for a Black Pudding/apple combo so this must be the way to go. Is there any particular type of apple you would reccomend for this?

Lollymcd

I've made the first reciepe above minus the potato and it was very good, must try it with the potato, thanks for the suggestion

I had a starter in the Purty Kitchen in Dun Laoghaire and I recently seen it repeated on The Restaurant seared scallops with fried black pud and pea purée. Divine. Very complimentary flavours.

Lucky you having some homemade pud.... Envy!!!

foodaholic

where did you get the pudding (home made black pudding ) very hard to get your hands on

Itsdacraic

foodaholic wrote: »

where did you get the pudding (home made black pudding ) very hard to get your hands on

Through the girlfriend. A friend of her mothers makes it. I think she sells it at markets or something. I had some before at it was very nice so looking forward to doing up something good with it.

This is the recipe from The Restaurant:

BLACK PUDDING WITH RED ONION MARMALADE

Ingredients:

Serves 4
4 Slices White Bread
8 oz / 200 Black Pudding
Basil

For the Onion Marmalade
4 Red Onions, peeled and finely sliced
1 oz / 25 g Butter
1 tsp Thyme, chopped
8 fl oz / 200 mls Red Wine Vinegar
2 fl oz / 50 mls Red Wine Vinegar
Salt and Black Pepper
Method

First make the red onion marmalade. Heat the butter in a pot and stir in the chopped onions and the thyme and cook for about 10 minutes until they are soft and starting to brown.

Then add the red wine and red wine vinegar, bring it to just under a boil and then lower the heat.

Season with salt and black pepper and leave the pot on the heat for at least 30-40 minutes, until all the liquid has evaporated.

Pre heat the oven to 180°C / Gas 4

Deep-fry the black pudding in a deep fat fryer or in a pot of hot oil. Remove when it is cooked through and cut off the outer protective skin.

Gently mash the cooked black pudding with the back of a fork and place in a circular mould, re-heat the pudding in the oven when ready to serve.

Toast the bread on both sides and cut off the crusts. Butter the bread and cut them into small strips or 'soldiers'.

To serve, Place a portion of black pudding on a warm plate and serve with buttered soldiers and some onion marmalade. Garnish with Basil leaves

foodaholic

I wish you could email me over a slice

Lollymcd

+1

Itsdacraic

Inch House Black Pudding is fantastic

You can order it here:

http://www.jameswhelanbutchers.com/ProductList.aspx?SubCatID=151&sub_selectionid=0&SCATID=3&selection=2

Or else shops in the Thurles stock it.

I had some a couple of months back and it was lovely.

rcarroll

I don't have the recipe but the Port House do a great tapas of crumbled black pudding, spinach and pine nuts it's moist and amazing - makes a great starter served with warm bread

Lollymcd

rcarroll wrote: »

I don't have the recipe but the Port House do a great tapas of crumbled black pudding, spinach and pine nuts it's moist and amazing - makes a great starter served with warm bread

Had this and it's amazing, haven't figured out how to make it though, do you think there's some sort of berry in it, raisins or cranberries maybe?

Love the food in The Port House and Pintxos. The prawns pil pil are yumyum!

rcarroll

their food is phenomenal - went recently at lunch time and got two large tapas and wine for 10e, amazingly good food i'm going through the menu but havent got to the prawns yet - try their stuffed peppers or stewed veg topped with manchego cheese yum!

don't think there are any berries in it- think it's literally deep fried pudding, take the crusty skin off and scoop out the soft inside, mix with wilted spinach, oil, maybe garlic, toasted pine nuts...would love their recipes

Lollymcd

Thank you rcarroll, I'll give that a go. Love love love their food, I used to like The Market Bar... not anymore!!!

Itsdacraic

Haven't been there in years but the Port House used to do a fantastic lamb chop tapas.

Tree

another tapas style way ive had it, was as part of a very rough hummus. The chickpeas were very roughly mashed (some were still mostly whole) and hte pudding was crumble mashed through it. not sure what else was in it, but it was gorgeous

the beer revolu

Lollymcd wrote: »

I've made the first reciepe above minus the potato and it was very good, must try it with the potato, thanks for the suggestion

I had a starter in the Purty Kitchen in Dun Laoghaire and I recently seen it repeated on The Restaurant seared scallops with fried black pud and pea purée. Divine. Very complimentary flavours.

Lucky you having some homemade pud.... Envy!!!

Oh yeah, that reminds me. When The Bodega, in Cork, first reopened, they did a skewer of cod and black pudding with a tomato emulsion sauce dribbled over it. It was fantastic but apparently people didn't like it!!:mad:

Personally, I wouldn't let the average punter dictate my menu (if I had one).

emc2

goats cheese and black pudding are really good together. I do them with a Cider Reduction and it's lovely!

Itsdacraic

Is there a particular shop bought brand of goats cheese you would recommend? I would normally get my cheese in the market but I won't get a chance before the dinner.

Lollymcd

the beer revolu wrote: »

Oh yeah, that reminds me. When The Bodega, in Cork, first reopened, they did a skewer of cod and black pudding with a tomato emulsion sauce dribbled over it. It was fantastic but apparently people didn't like it!!:mad:

Personally, I wouldn't let the average punter dictate my menu (if I had one).

Is The Bodega still open in Cork?

the beer revolu

The Bodega reopened in June after a complete refurb.
Looks fantastic.
Good staff.
Great coffee.
The food showed great promise when it first opened but got dumbed down a lot and is now pretty hit and miss.
Such a shame, there was great potential there.

BanzaiBk

My god that skewer was divine. I agree tho' that the food has turned into a bit of a hit and miss affair. Unfortunate after the first great weeks.

the beer revolu

BanzaiBk wrote: »

My god that skewer was divine. I agree tho' that the food has turned into a bit of a hit and miss affair. Unfortunate after the first great weeks.

It was but "the punters didn't like it".
And what would you and I know??