Thursday, January 28th, 2016
Expect to see more and more of black pudding in 2016. Once considered just a breakfast item, it is slowly but surely making its way to the dinner plate, and for good reason. I view black pudding as Ireland’s answer to Italy’s world famous Parma ham. Black pudding is an extremely versatile product that tastes amazing by itself, but it works really well with any meat or white fish. It has its own unique flavour and texture and like cured meat from Spain of Italy it has a great shelf life in your fridge and can make a really quick lunch or dinner.
Black pudding has been given the status of a superfood because it is high in iron, protein and low in fat, depending on which brand you choose. It is also loaded with magnesium, potassium and zinc. Some brands do however have a high salt content so make sure you check out the ingredients when you are shopping. My personal favourite is the Gluten Free Rosscarbery black pudding, made in West Cork by Willie and Avril Allshire.
Here is a recipe that I created for this months article in the Southern Star.
Warm Black Pudding Potato Cake with Wilted Spinach, Mustard Mayonnaise and a Poached Egg
200g Gluten Free Rosscarbery black pudding diced
400g cold mash potato
50g semi sundried tomatoes finely chopped
3 spring onions finely sliced
1 egg yolk
200g baby spinach washed
4 organic eggs
1 tbsp mayonnaise
1 tsp wholegrain mustard
1 tbsp vinegar
1 tbsp oil
1 tsp of chopped chives
salt and pepper
1.Mix the mashed potato, egg yolk, sundried tomatoes and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 small patties. Heat the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.