Monthly Archives: January 2015

Black Pudding with Scallops, Pea Purée and Crispy Bacon

Posted on by

Black pudding is traditionally eaten in Britain, Ireland and Scandinavia. They also eat it in France and Spain that I know of and several other European countries probably have something similar. It’s basically a sausage made from pork blood, oatmeal and spices.

In the UK where I grew up black pudding was usually served as part of a traditional cooked breakfast, with fried eggs, bacon and mushrooms. It is in fact fully cooked when you buy it, but the flavour and appearance is improved by crisping it up in a frying pan.

In the 1880s a butcher in the West of Ireland called Edward Twomey made his own black pudding which he called after the rural town where he lived. Clonakilty black pudding is still going strong today, with the secret spice blend being handed down through the generations. The recipe was recently shared with an Australian producer, so if you would like to try some please call Cheryl Walsh on 0406 293 691. At the moment they have black pudding and white pudding – which contains pork meat and suet but no blood – with traditional Irish sausages due to be launched mid-February.

We were recently given a Clonakilty black pudding by some Irish friends to try. Black pudding and scallops is a flavour combination which goes together extremely well. So that was my starting point in creating this dish.

The “nutty” black pudding provided a perfect contrast to the creamy scallops, while the pea puree added just the right amount of sweetness – as well as a splash of colour – and the bacon provided a touch of crispy saltiness. Delicious.

Black Pudding with Scallops, Pea Puree and Crispy Bacon2 cups frozen peas
6 large scallops without roe
1 Tbs vegetable or olive oil
3 slices bacon, rind removed, finely diced
6 slices black pudding about 1.5cm thick (about 150g)
Salt and freshly ground black pepper to taste
50g butter

Cook peas in boiling salted water until tender. Dry scallops thoroughly with paper towels and season lightly. Heat oil in a medium-sized frying pan and cook bacon until crispy, stirring from time to time. Remove and drain on paper towels. In the bacon fat remaining in the pan, fry black pudding for a minute or two on both sides. Remove and put with the bacon. Lastly cook the scallops for a minute or two each side, or until golden brown.

Drain peas then whiz in food processor with butter, salt and pepper to taste until fairly smooth. Place three dollops of pea puree on two serving plates. Top each with a slice of black pudding and a scallop. Garnish with the bacon and serve immediately.

Note: if liked pass pea purée through a sieve to make if smoother, but I quite like it slightly chunky.

Serves 2

Cumquat Date and Ginger Chutney

Posted on by

Cumquat Date and Ginger Chutney width=Making Tomato Chutney was on the agenda this weekend. We were onto the last jar and running out is considered grounds for divorce in our house. A trip to the fruit and vegetable market in the last hour before closing provided some lovely ripe tomatoes at a bargain price. Matthew always helps with the chopping, so it didn’t take long to get all the ingredients in the pan.

We have a cumquat bush in the garden which is well over 2 metres high. I picked several kilos of fruit a few months back and made them into marmalade as I do every year. The few ripe cumquats that I had missed were starting to fall to the ground as the new season fruit appeared. So while I was in the preserving mood I decided to pick them and see if there were enough to make something. With just one kilo and a few ingredients from the pantry I came up with this tangy spicy chutney which tastes quite different to the tomato one.

The dates add consistency and a delicious caramel flavour. Serve with ham, cold pork, duck or chicken.

1 kg ripe cumquats
1 cup fresh orange juice
2 Tbs lemon juice
2-3 Tbs grated fresh ginger
2 cups sugar
2 medium to large onions, peeled and finely chopped
1 cup chopped dates
1 tsp salt
Spices:
12 cardamom pods
1 cinnamon stick, broken in two
3 star anise
1-2 dried birds-eye chillies, broken in two

Cut cumquats into halves or quarters, depending on size and remove seeds. Place in a large heavy-bottomed pan or preserving pan with remaining ingredients. Place spices in a piece of muslin and tie firmly into a small bundle with string, then add to the pot. An old cotton handkerchief or a piece of any thin cotton fabric will do.

Bring to the boil then simmer for about an hour, stirring often, until thick. Remove spice bag, cool it a bit, then remove any bits of chutney stuck to it and return them to the pot. Discard spices, wash out the cloth and keep for next time.

Place 4-5 empty jam jars without their lids in the microwave and zap on High for 2 mins. Fill with the hot chutney using a jug and seal firmly with the lids. Label then store in a dark cupboard where it will keep for several months. Refrigerate after opening.

Makes 4-5 jars

Caramelised Onion Jam

Posted on by

Where would we be without the humble onion? White, brown, red, cooked or raw, pickled or fried, roasted or stewed. They’re an integral part of cooking around the world.

Onion jam is a delicious way to add some sweet onion flavour to all sorts of things. Use it in toasted sandwiches, on bruschettas, spread over the base of a savoury tart or pizza or served with a grilled steak.

Caramelised Onion Jam 2 kg onions
½ cup olive oil
375ml balsamic vinegar
2/3 cup dark brown sugar, firmly packed
½ to ¾ tsp salt, to taste
2 tsp  dried thyme leaves or 4 tsp chopped fresh ones

Peel and slice onions thinly. This takes no time at all with a slicing attachment on a food processor, but you can do it by hand. Heat oil in a large heavy-bottomed pan or preserving pan. Add onions and cook, stirring, for 5 mins or until they start to soften. Cover and cook for about 45 mins over medium heat, stirring from time to time.

Remove lid and continue to cook for another 30 mins, stirring from time to time. Add sugar and balsamic vinegar, stir to dissolve sugar, then bring to the boil and simmer for a further 30 mins. Add thyme and salt and cook for about 10 mins, stirring often, until you have a thick, slightly sticky jam-like consistency.

Place 3-4 standard jam jars or 6-8 small ones in the microwave, without their lids and zap for 2 mins on High. Fill jars with the onion jam then push a knife blade in, right to the bottom, all the way round, to remove any air. Seal with lids while hot. Will keep for several months in a dark cupboard. Refrigerate after opening.

Makes 4-8 jars depending on size