How do l cook Black Pudding Please?!
Answers:
Here is a great recipe for it !.!.!.!.!.!.!. = )
Traditional Black Pudding with Fried Eggs
1 pound black pudding, store bought or sausage, sliced
1 pound sliced bacon
8 eggs
1 tomato
Salt
Using a hot skillet, fry slices of the sausage and bacon!. Remove from the pan and set aside!. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness!. Slice the tomatoes and season with salt!.
Serve on a large plate while hot!.Www@FoodAQ@Com
Traditional Black Pudding with Fried Eggs
1 pound black pudding, store bought or sausage, sliced
1 pound sliced bacon
8 eggs
1 tomato
Salt
Using a hot skillet, fry slices of the sausage and bacon!. Remove from the pan and set aside!. Using the same pan, crack the eggs and fry them sunny side up for a couple of minutes until desired doneness!. Slice the tomatoes and season with salt!.
Serve on a large plate while hot!.Www@FoodAQ@Com
Ingredients
2 litres blood
Casings, beef runners of large hog casings (optional)
3 onions, finely chopped
1 kg of suet or diced pork fat (back fat or bacon fat)
500ml double cream
500g oatmeal, soaked overnight in water)
500g barley, boiled in water for 30 minute 2 teaspoons salt
1 teaspoon mixed herbs or ground coriander
1 teaspoon black pepper or cayenne pepper
1 teaspoon ground mace
Method
Soften the onions in a quarter of the fat, make sure that they do not colour!. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots!. The puddings can then be poached in barely simmering water for 5 - 10 minutes!. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them)!. Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out!. They can then be drained and kept in a fridge for 1 - 2 weeks
An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)
You can then cut slices and fry or bake
Try it - you might be converted!Www@FoodAQ@Com
2 litres blood
Casings, beef runners of large hog casings (optional)
3 onions, finely chopped
1 kg of suet or diced pork fat (back fat or bacon fat)
500ml double cream
500g oatmeal, soaked overnight in water)
500g barley, boiled in water for 30 minute 2 teaspoons salt
1 teaspoon mixed herbs or ground coriander
1 teaspoon black pepper or cayenne pepper
1 teaspoon ground mace
Method
Soften the onions in a quarter of the fat, make sure that they do not colour!. Add the rest of the fat and leave to slowly sweat for 10 minutes Add the oatmeal and cream and cook for a few minutes Add the rest of the ingredients and stir over a gentle heat for 5 minutes If you are using skins, these can now be filled and sealed with two knots!. The puddings can then be poached in barely simmering water for 5 - 10 minutes!. Splitting is common, to avoid this prick the puddings with a needle and cook on the lowest possible simmer (better to cook them very, very slowly then to lose them)!. Any pudding which floats to the top should also be pricked, they are cooked when brown liquid comes out!. They can then be drained and kept in a fridge for 1 - 2 weeks
An easier method is to bake the pudding in an ovenproof container, and cook in a bain marie (by standing the tin in a larger tin half filled with water) in a low oven (160 degree or gas mark 2) for 1 - 2 hours until the mixture is firm to the touch Make sure that the mixture has started to thicken and coat your stirring spoon (as with a custard) before pouring into the container and stir well first (this should ensure that the ingredients are evenly mixed)
You can then cut slices and fry or bake
Try it - you might be converted!Www@FoodAQ@Com
1 c!. molasses
1 c!. raisins
1 scant tsp!. salt
1 c!. warm water
1 tsp!. soda
2 1/2 c!. flour
1 tsp!. cinnamon
1 tsp!. nutmeg
1 tsp!. cloves
1 tsp!. baking powder
1 egg
Place molasses and water together, add soda and stir well!. Add the salt, flour and baking powder!. Last of all, add well-beaten egg!. Add raisins!. Steam 2 hours!. Serve with sugar sauce!.
SUGAR SAUCE:
1 c!. sugar
1/2 c!. butter (1/4 lb!. or 1 quarter)
2 eggs
1 tsp!. vanilla
Cream butter and sugar!. Add egg yolk to the sugar and butter!. Then add stiffly beaten egg whites!. Serve over black pudding!.
~~~~Enjoy~~~~Www@FoodAQ@Com
1 c!. raisins
1 scant tsp!. salt
1 c!. warm water
1 tsp!. soda
2 1/2 c!. flour
1 tsp!. cinnamon
1 tsp!. nutmeg
1 tsp!. cloves
1 tsp!. baking powder
1 egg
Place molasses and water together, add soda and stir well!. Add the salt, flour and baking powder!. Last of all, add well-beaten egg!. Add raisins!. Steam 2 hours!. Serve with sugar sauce!.
SUGAR SAUCE:
1 c!. sugar
1/2 c!. butter (1/4 lb!. or 1 quarter)
2 eggs
1 tsp!. vanilla
Cream butter and sugar!. Add egg yolk to the sugar and butter!. Then add stiffly beaten egg whites!. Serve over black pudding!.
~~~~Enjoy~~~~Www@FoodAQ@Com
1lt (1? pints) Blood (Pig, Lamb or Goose)
340g (12oz) Shredded Suet
300ml (? pint) Milk
50g (2oz) Oatmeal
3 Medium Onions, chopped
1 tbsp Salt
? tsp Mixed Herbs
? tsp Cayenne Pepper
Pinch Nutmeg
Pre-heat oven to 160°C: 300°F: Gas 2!.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed!.
Next fill the large sausage cases, see: Sausage Making Basics for advice on doing so!.
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water!.
Bake for 1? hours!.
Allow to cool!.Www@FoodAQ@Com
340g (12oz) Shredded Suet
300ml (? pint) Milk
50g (2oz) Oatmeal
3 Medium Onions, chopped
1 tbsp Salt
? tsp Mixed Herbs
? tsp Cayenne Pepper
Pinch Nutmeg
Pre-heat oven to 160°C: 300°F: Gas 2!.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed!.
Next fill the large sausage cases, see: Sausage Making Basics for advice on doing so!.
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water!.
Bake for 1? hours!.
Allow to cool!.Www@FoodAQ@Com
The traditional way is to slice it into rings and gently fry it!. It's mostly meal and blood, so handle it with loving care!. It's an inherent part of the traditional British fry-up!.Www@FoodAQ@Com
Here is a link to a recipe http://thefoody!.com/meat/blackpudding!.ht!.!.!.Www@FoodAQ@Com
i like to cut it into medium thickness rings and fry gently in a small amount of cooking oil until hot!. that simple!. great with egg, bacon sausage ect!.Www@FoodAQ@Com