Tag Archives: black pudding

Black Pudding and Smoked Haddock Hash with Hollandaise Sauce

Rich and decadent and yet wholesomely earthy, this is a wonderfully unusual dish and is at the same time both comforting as well as tasting rather treat-like. Essentially, rather lovely with the added bonus of being ideal for breakfast, brunch or supper!

Serves 4

What you need…

500ml milk

1 bay leaf

5 fillets smoked haddock

50g butter

2 small red onions, chopped finely

300g new potatoes, cooked and roughly sliced

200g black pudding, peeled and roughly sliced

4 happy eggs, hard-boiled, peeled and quartered

3 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

A handful fresh parsley, chopped finely

Wholegrain mustard (optional)

for the hollandaise sauce

200g butter

4 happy egg yolks

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

What to do…

First, pour the milk into a medium saucepan, chuck in the bay leaf and bring the milk to the boil. Slide in the fish, bring to the boil again and then remove from the heat, allowing the haddock to gently cook in the warm milk as you make the sauce and the rest of the main dish.

Starting with the sauce: in a small saucepan, gently melt the butter. Meanwhile, in a bowl over a pan of simmering water (bain marie) tip in the egg yolks, lemon juice and Dijon mustard and whisk together using a handheld electric whisk.

Transfer the melted butter to a jug and very, very gradually add it to the egg yolks, a little at a time, whisking the whole time, to create a smooth, thickened sauce. Taste and adjust the flavour by whisking in a little more Dijon or wholegrain mustard, if liked. Take the bain marie off the heat but keep the bowl over the water to keep the sauce warm whilst you finish off the main dish. Pop a small balloon whisk or a spoon in there to give the sauce a quick stir every now and then.

To the main event: melt the butter in large saucepan and sauté the onions over a high heat for 2 minutes. Add the potatoes and black pudding, stirring so they are heated through and lightly coloured. Add the vinegar and Worcestershire sauce and cook for a further minute. Add the parsley. Use a slotted spoon to retrieve 1 of the fish fillets from the milk and flake it into the hash.

Divide the hash between four plates. Use your slotted spoon again to retrieve each fish fillet from the milk and pop one on each pile of hash. Garnish with the egg quarters and then drizzle over a little (or a lot) of hollandaise sauce. Dig in! Absolutely yummy!

Tip…

Tip the left over egg whites into a zipped bag and freeze for future meringue-making.

Inspired by…

Izy Hossack (student and blogger) for the hollandaise sauce and Henry Harris (chef and importer of fine brandies and digestifs, as published in The Really Quite Good British Cook Book) for the main dish.

Risotto with Scallops and Black Pudding

There’s something about the happy marriage of scallops and black pudding: just yummy! And in this risotto, they are really scrumptious: the earthy black pudding and the sweet scallops mixed in with the rich, creamy risotto – ooooh, just lovely!

Serves 4

What you need…

750ml hot water from the kettle

2 fish stockpots (I use Knorr)

25g butter

1 shallot, chopped

2 garlic cloves, chopped

1 leek, washed and diced

250g Arborio risotto rice

50ml dry white wine

1 dollop mascarpone

50g Parmesan, freshly grated

4 tablespoons fresh parsley, chopped

Sea salt and black pepper, to taste

1 tablespoon rapeseed oil

12 slices black pudding

12 scallops (out of shells)

What to do…

Use a balloon whisk to dissolve the fish stockpots into the hot water to create your fish stock.

Melt the butter in a large saucepan and sweat the shallot, garlic and leek without colouring.

Turn the heat down and add the rice, stirring to coat in the butter. Add the wine and cook for 2 minutes. Then start to add the stock, one ladle at a time, waiting for each ladleful to be absorbed before adding any more – this should take 15 – 20 minutes. The rice should be cooked but still retain some ‘bite’. Add in the mascarpone and Parmesan together with the parsley and seasoning. Taste and adjust the cheese content and season to suit.

Meanwhile, in a frying pan, heat the oil and when it starts to smoke, add the black pudding, cooking it for 3 minutes before turning over and adding the scallops to the pan. Cook for 2 minutes, turning the scallops once.

Serve your delicious risotto with your lovely scallops and black pudding and just enjoy the sheer yumminess that is this combination!

Inspired by…

James Martin

How easy…

Very easy and very relaxing to make as long as you have the time that the arborio needs to get to that lovely oozy, delectable state!

 

Warm Salad of Scallops, Black Pudding, Bacon and Apples

This warm salad of scallops, black pudding, bacon and apples is just fabulous! The so very savoury bacon and earthy distinctiveness of black pudding contrast beautifully with the buttery caramelised apples and the delicate flavours of the scallops. Equally, the dressing is a lovely combination of sharp intermingled with sweet – the whole thing works spectacularly well and this just makes for a really great treat of an autumnal salad. Give it a go – yummy!

Serves 4

What you need…

3 firm apples, peeled, cored and cut into wedges

50g unsalted butter

Pinch of caster sugar

6 slices back bacon, chopped

12 large, fresh scallops

200g black pudding, skinned and sliced

100g of your favourite mixed salad leaves

Sea salt and black pepper

for the dressing

3 teaspoons wholegrain mustard

3 teaspoons maple syrup

6 teaspoons cider vinegar

2 tablespoons rapeseed oil

Sea salt and black pepper

What to do…

Arrange your salad leaves on a serving plate and set aside.

For the dressing, tip all the ingredients into screw-top jar, put the lid on tightly and shake like mad to combine thoroughly. Season, shake again. Taste. Set aside if you’re happy with the seasoning.

Melt the butter in a frying pan, add the apples and sugar. Season with salt and pepper and toss the apples around gently to evenly coat. Cook over a moderate heat for 7 – 8 minutes, turning occasionally, until they are caramelised all over. Set aside.

Meanwhile, heat another frying pan and cook the bacon over moderate heat for 1-2 minutes to release some of the fat. Whack up the heat to high and stir-fry until lovely and crispy. Using a slotted spoon, remove from the pan and pop onto a piece of kitchen paper. Set aside.

Pour most of the fat away from the frying pan and return to a high heat. Add the scallops and sear for 2 minutes, seasoning as you go. Flip them over and then add the black pudding, cooking it for 1 minute on each side. Again, using a slotted spoon remove the scallops and black pudding from the pan and pop them on the kitchen paper with the bacon.

Tip or arrange your bacon, scallops and black pudding over the salad leaves. Add the lovely caramelised apples and then give your dressing another mad shake before drizzling it over the lot. Put in the middle of the table and let everyone dive in – it’s bloody gorgeous and so far removed from any normal association with any salad!!!! Enjoy!

Inspired by…

Delicious magazine

How easy…

Quick cooking, just 2 frying pans and a jam jar to clear; and an assembly job – dead easy!

 

 

Panfried Scallops with Black Pudding and Ginger Palm Sugar Chutney

Ooooooooh, what a treat! The scallops and the black pudding are a marriage made in heaven; a little of each together with a forkful of streaky bacon and then just a tad of ginger chutney – just sublime! This would make an incredible starter. For us, I used enough ingredients for just two and then four of us grabbed forks and just dived in. A great way of experimenting and this one is a dish that will definitely be repeated……a proper portion each next time! The ginger chutney, by the way, is divine – fresh and piquant – and there is enough here to keep the left over in the fridge to serve as a foil for other really savoury dishes.

Serves 2

What you need…

1 x baking tray, lined with Bake O Glide or greaseproof paper

Splash olive/rapeseed oil

6 scallops

6 slices black pudding

2 rashers good quality streaky bacon

100g baby spinach

for the ginger and palm sugar chutney

100g fresh ginger, peeled and thinly sliced

100ml water

2 cloves

100ml palm sugar

What to do…

Starting with the chutney, pop the ginger into a small saucepan with the water and cloves. Bring to the boil and then turn down and simmer until the liquid has reduced by half. Remove the cloves and add the sugar and dissolve. Set aside until cool. Tip into your blender and whizz until the ginger is reduced to small chunks. Job done – put into a screw-top jar – you’ll have loads left over after you’ve assembled your dish – which can be stored in the fridge for an accompaniment to other dishes

Put your slices of black pudding onto the baking tray and pop under a hot grill, cooking for 4 minutes. Flip them and cook for a further four minutes.

Whilst that’s going on, in a medium-sized frying pan, heat the oil over a moderate heat and add the scallops, cooking for 2 minutes on one side before turning over for another 2 minutes. When you turn over the scallops, add your rashers of bacon to the pan, keeping your scallops to one side of the pan and your bacon to the other. Using a fork, keep flipping the bacon until its cooked and crispy on both sides – about 2 minutes.

Meanwhile, in a small saucepan, tip in a tablespoon of water and a pinch of salt as well as the spinach. Pop on the lid, whack up the heat to high and wilt the spinach – it should take no longer than 5 minutes to come to temperature and wilt (maybe quicker if you have a gas hob). Remove from the heat and set aside until ready to assemble the dish.

For each person, arrange on the plate a line of spinach leaves. Top with a row of black pudding slices and scallops, alternating them as you go. On the very top, lay a rasher of streaky bacon. In front, or around your scallops and black pudding drizzle the fabulous ginger and palm sugar chutney. Serve your panfried scallops with black pudding and ginger palm sugar chutney and watch the faces of delight! Gorgeous!

Inspired by…

James Martin, Home Comforts

How Easy…

Really easy, especially as the dish looks and tastes so spectacular!