Wednesday, May 20, 2009
Clonakilty Black Pudding with Apple & Sherry sauce served on a potatoe & chive cake
Black Pudding - not just for breakfast
My long lost brother was returning to Ireland from France to celebrate his 30th birthday and I wanted to welcome him home with an Irish feast – so what better way to welcome him home than with some delicious Clonakilty black pudding starter and bacon and cabbage (which was a disaster)
Black pudding – Boudin Noir en Francais – was the source of our first swear word – ‘ca-ca boudin noir’ – which means ‘poo poo black pudding’. This gave us a laugh when me and Marty were little children living in Toulouse. I’ve been wanting to combine some black pudding with a nice apple sauce for a while as I’ve seen it on lots of menus out and about – you could also serve it as a nice brunch, lunch or light supper – Black pudding – not just for breakfast!
One last thing – a small word on black pudding – Clonakilty black pudding is made with the same ingredients – but with that addition of some whole grains, giving it a nutty texture unlike the other more pate types – Shaws of Limerick are also producing a nice version of it - if you
can’t get either of these I just wouldn’t bother – others may beg to differ – but that’s just me!
3 large potatoes – boiled (or left over mashed potato)
A nob of butter
Another nob of butter
I teaspoon grainy mustard
A splosh of milk
8 rings of black pudding sliced 1.5cm thick
2 cooking apples – chopped into 1cm cubes
I small onion very finely chopped
2 servingspoons of sherry
1 teaspoon demerara sugar
bunch of chives – 20 stems or so – chopped with scissors is handy
While you are boiling your potatoes (you could also used some left over mashed potato) Fry up the onion in some oil or butter till translucent – turn up the heat and throw in the brown sugar – allowing the onion to brown at the edges, don’t burn. Then when a nice colour is achieved add in the sherry, stir. Then add in the apple and stir to coat – then turn down and allow to simmer gently – it will be a pretty thick mixture so use a non-stick pan.
Make your mash potato with a bit of butter, milk and salt and pepper. Mix in your snipped chives and mustard. Then crack your egg into the centre and mix well –season.
Then pop your black pudding under the grill – turning carefully as it gets pretty crumbly. Allow to brown gently on each side.
Heat a large frying pan and add a nob of butter, drop a servingspoon of potato mixture into the pan – then spread out a little so that it’s about 1-2cms thick – however you’d like them – when brown and crispy turn over. You may need to do this in two batches- pop on plate and put under the cooking pudding to keep warm.
Place your black pudding on top of your cakes and top with a dollop of the apple sauce – add a good grind of thick black pepper and a glass of Guinness and you’re done - welcome home Marty - we missed you Yum