This is a recipe with an Irish influence created by Michelle of TheLastFoodBlog.com. The aim of her blog is to share with you ideas for “simple, good food that everyone will enjoy”.
A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant earlier in the year.
Young or Old, you can never get tired of a good hearty plate of Bangers & Mash with gravy! We know you don’t really need a recipe for this but we wanted to share Donal Skehan’s modern twist on this family favourite using some the best Irish ingredients.
Confit Pork Belly Stuffed with Black Pudding by Graham Campbell, the youngest person in Scotland to receive a Michelin star [age of twenty-five], is simply a celebration of the marriage of Pork and Black Pudding!
This Roast Woodpigeon recipe is similar in nature and ingredients to André’s Roast Grouse dish. A different game bird and the subtle variations in recipe flavours also make it worthy of sharing.
This recipe of Chicken breast stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash, is sourced from ‘Fire’ restaurant, in the heart of Dublin City centre.
This recipe by André Garrett was published by TheCaterer.com to mark the occasion of ‘The Glorious Twelfth’ – the name given to 12 August, when the red grouse shooting season begins.
If you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.
This recipe by Si King & Dave Myers, aka The Hairy Bikers, takes on a Spanish influence. Spicy chorizo sausage and black pudding both go really well with clams and other shellfish.
Black pudding and duck is a great combination, add some blackberry, redcurrant and beetroot and you have yourself a explosion of flavour. This recipe is by Barry Liscombe of Hartes of Kildare, Ireland using the best of local Co. Kildare produce.
Pork, Apple & Black Pudding – what’s not to like? James Martin shares another classic combination, this time from his BBC show ‘Food Map of Britain’, showcasing Lincolnshire Pork.
“Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?” – Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.
Jamie Oliver introduces this dish of Poussin with Black Pudding saying “A bit of good-old black pudding under the skin of the poussin blows your socks off!”
Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.
Chef Brian Turner’s recipe for Turbigo, a rich, stew-like dish, traditionally made with kidneys. Featuring on his BBC show Taste of Britain with Janet Street Porter, Brian uses chicken in this version.