BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
BLACK PUDDING CROQUETTE
Black Pudding sweetness against sharpness flavour of sauce
Provided by barfly
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar.
- Season to taste and mould the mixture into cylinderical shapes abot 5cm long.
- Roll these in the flour, then the lightly beaten eggs and finally the breadcrumbs
- Shallow fry in plenty of hot oil until golden brown, drain on kitchen paper and keep warm.
- Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the goosberries and cook gently for 10 minutes, until soft.
- Strain off the excess juice, then arrange the warm compote on heated serving plates with the reserved croquettes and a salad garnish.
- TIP. If using fruit with more natural sweetness, the sauce may needa squeeze of lemon juice.
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