Black pudding makes the everyday special. If it’s not your thing, use a favourite sausage instead.
Pear and black pudding crostini
1. Roast thick wedges of pear with a drizzle of honey and a little chopped rosemary until tender. Grill slices of black pudding until hot.
2. Top some crostini with a spoonful of beetroot jam (see bite.co.nz for recipe) or chutney, a piece of black pudding and a slice of pear.
3. For a decadent finish, add a cooked scallop, a squeeze of lemon juice, sea salt flakes and some snipped chives.
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Black pudding and fried egg sandwich
1. Cut some buns and place on an oven tray. Spread some mayonnaise and horseradish over the bottom halves and place some grated cheese on the top halves. Heat in the oven until cheese melts.
2. Fry or grill thick slices of black pudding until hot. Place on top of the bottom of each warm bun, top with a fried egg, a splash of hot sauce and the top of the bun.
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Breakfast beans with black pudding
Makes enough for 6-8 people
1. Fry a small handful thick-sliced bacon pieces (lardons) until brown. Add 1 small chopped onion, 1 chopped red capsicum, 1 chopped celery stalk (including leaves) and 1 clove crushed garlic. Fry until vegetables are soft. Add 1 can chopped tomatoes, ½ cup chicken stock, ¼ cup plum (or tomato) sauce and a bundle of tied fresh herbs and bay leaves (or 1 Tbsp dried herbs) and cook gently for 10-15 minutes.
2. Add 1 can drained large white beans, 1 can drained kidney beans and the zest and juice of 1 lemon and cook until beans are hot. For the flavours to develop nicely, it is good to leave it to sit for a while at this stage.
3. To serve, remove herbs, add thick slices of black or white pudding, and reheat until hot (thin with additional stock if necessary).
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Apple, potato and black pudding tart
Makes 2 tarts
1. Make a cream sauce by whipping 150g sour cream with 50g mascarpone (or creme fraiche), the zest and juice of a lemon, sea salt flakes and black pepper to taste.
2. Slice 2 cooked potatoes and a large piece of black pudding into rounds or ovals. Chop a handful of cooked bacon (or lardons) into small pieces.
3. Finely slice 1 fennel bulb, 2-3 spring onions, and 1 granny smith apple. Toss all with a drizzle of honey, olive oil, and chopped herbs (thyme or rosemary).
4. Lightly roll out 2 sheets of puff pastry until they’re square. Place on baking paper, spread with cream sauce and arrange potato, fennel, spring onion, black pudding and bacon pieces over the top. Top with extra dollops of cream sauce, a drizzle of olive oil and bake until pastry is crisp. Serve scattered with snipped chives.
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