Tagged: black pudding

The ‘Not quite right Meal night’

Take some fairly random ingredients, mix them with a dash of confusion and a little bit of ‘wing & a prayer’ – and then finish off with a knackered camera and a glass of cheap red wine.

Well, that’s one way to describe this particular mash-up.

It started off as a great idea… interesting techniques and concepts all drawing together to produce a culinary masterpiece. It turned out to be less than the sum of it’s parts… which was annoying.

To start with I thought I’d try pulling my pork… because that’s not only got the benefit of appealing to my smutty schoolboy sense of humour, but also because it appears to be the IN thing to do with pork these days.

So, this bit was as easy as something very easy. Take 1 pack of belly pork, 1 lidded frying pan, a splash of oil and 1ltr of stock.

I quickly browned the pork, poured on the stock and put the lid on, with the heat turned down to its lowest… a very gentle simmer. Leave for 3 hours, checking periodically to make sure the meat is still basically covering the meat.

After this I finely chopped a medium onion, brunoise’d a couple of carrots – I’d always wanted to elevate my vegetable chopping to the culinary heights of a ‘brunoise’ – although it turns out to be a remarkable underwhelming experience. Still, a fine and regular dice was achieved. Final accompaniment at this stage was a dozen leaves of Cavolo Nero with the central stalks trimmed out.

I had decided that this blend was to be the filling, along with the pork, for some wraps.

I had a pack of tortilla wraps that were passed their use by date and thought that a way to sex them up a bit would be to add a filling, roll them… and then fry them in a butter/olive oil mix until brown and crispy.

To ‘cook’ all the veg, I removed the pork after 3 hours and left it to cool a little. I then added the onions and carrots to the stock and poached for about 5 minutes before adding the Cavolo Nero – and another 2 mins – after which I lifted them all out with a slotted spoon and set to one side.

Take 2 forks, and the very moist and tender pork, and pull it apart/shred it until you have your ‘pulled pork’.

Then add a couple of spoonfuls of the veg across the middle of the wrap, a couple of the wilted kale leaves and then a generous dollop of the pork. Roll them up tightly… and at this point I found that I had to hold them together with a cocktail stick. When you’re done put them to one side until you’re ready to fry them off.

T create a side dish to go with the wraps a threw a random pan of ‘stuff’ together. Sometimes, this can result in a wonderful ‘melange’ of flavours and textures that are a delight. What follows was an example of ‘less is more’ and not quite right… at all… not even remotely!!

I had a ring of black pudding (from Bury market… and those of you in the know will know that black pudding from Bury market is about as good as it gets). I had 3-4 eating apples that were close to being beyond themselves.

I chopped the black pudding up into small chunks, chopped the apples to a silmilar size and chucked them in a pan with a splash of olive oil to fry them off.

I got a good mugful of petit pois from the freezer – because frozen peas are really the only way to go unless you grow them yourselves.

The peas were added to BP&A mix after about 5 mins. At this point I also decided to spice it up a bit with a couple of teaspoons of Moroccan Spice Mix (a shop bought variety – I know, my head is hanging in shame). And then… just for the hell of it I added a good handful of raisins and a handful of flaked almonds. This all cooked down for about ten minutes which gave me enough time to… in my biggest frying pan, fry off the wraps until dark brown and crispy.

The whole lot was served with an additional dressing of creme fraiche mixed with a tablespoon of Harissa paste.


The dressing was lovely!

The ‘melange’ was… not!

And the wraps were… interesting!

The ‘melange’ did not need the raisins or the almonds… and the peas were not that welcome either.

The wraps were crispy on the outside and moist in the middle and tasted of… I dunno… warm stuff, really.

So, a big lesson was learnt here.

To cook this for yourselves.

Pull your pork (snigger)

Add it to the wraps with the apple and black pudding mix.

Fry them and then serve with a generous portion of the slightly fiery dip (adjust the herissa to your personal taste).

Now that would have been a lovely meal.

Oh, yes… and then there’s the photos.

What can I say… except sorry.




Scallops with Black Pudding, Kale and Beetroot

A good friend of mine came round with a huge tray of frozen scallops, bloody massive ones. My colleague on here, Frank, came round with a bag of curly kale. Hmmm could I marry the two together?
Restaurants seem to serve ‘Scallops with Black Pudding’ a lot so here is something I thought up last night.

What you need for two.

6-8 Scallops seasoned with Sea Salt and Black Pepper
Black Pudding 6-8 slices
Kale, a bag of
Beetroot, 1 from a vac pack of cooked Beetroot
Chicken Stock, half a cup

First cook the kale. You need to take the hard middle vein out of each leaf, I fold each one in half and rip the tender bits away. Then put all the kale leaves into a pan of salted boiling water for 2 minutes. Take out the kale with a sieve and run it under cold water to stop the cooking process. Squeeze the kale to get rid of excess water

Cut the black pudding into little cubes and fry on a high heat till slightly crispy, then put aside to use later. You could keep it warm or refry at the last minute.

Next take a large beetroot, slice and put in a pan with some chicken stock. Bring to the boil, take off the heat and puree the lot with your hand blender, adding sugar to taste – you don’t want it too sweet.

Now add a knob of butter to a frying pan and, on a high heat, cook the scallops for 2 minutes on each side. Put aside and keep warm

In the pan add some more butter and a finely chopped clove of garlic and gently fry for a minute or two before adding the kale. Toss everything in the pan till warmed through and coated in garlicy butter

Now put this all together – kale first with the scallops on top then scatter the black pudding bits over it and then finally add some beetroot sauce drizzled over and round the plate.

This was tested by me, Frank and the missus. It went down a treat, Frank remarked on how well the Beetroot and Kale went together. It is not a main meal but is a good starter or light snack.

I now have some scallops, clams and some salmon stock in my fridge freezer. I will start thinking of putting these together.

See you soon.


-{Have to admit, it was bloody gorgeous! Frank}