All posts tagged: black pudding

Pickled Pig Grub Club: Review

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Before the invention of the supper club, my only experience of communal dining in London was being poked in the sides by the elbows of a chopstick wielding stranger sitting on a cramped bench at Wagamama. I would like to believe that this seating arrangement is designed for people to make new friends but I fear it’s merely a way of cramming more people into the damned place. I like to chat to the people next to me, but only if they want to chat back. Otherwise it’s pretty awful. And that’s why I love supper clubs. Where else can you start dinner with complete strangers and end up eating off each other’s places, sharing family histories, dirty jokes and social media details? London has become a place where eating out is less expensive than eating in, where chains have the same permanently chalked on specials boards at all their branches and the glamour of eating out has pretty much died. Supper clubs have come to the rescue, offering fuss-free delicious food from a menu that …

Black & White Pudding Pasties

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Hello, I’m Beth and I’m addicted to black pudding. I regularly exceed my RDA of iron and I am constantly looking for new ways to get my next fix. Last weekend, with an abundance of black and white pudding I have in my fridge from The Bury Black Pudding Company, I decided to find another excuse to ‘go to town’ on blood pudding and created the perfect lunch for my cousins to enjoy whilst working hard on their allotment! If you’ve never had white pudding i’d highly recommend it. It’s like black pudding, but without the blood (so basically a sausage, with plenty of pepper, spices and a firm, meaty texture). Ingredients 1 onion 2 medium potatoes 1 large black pudding sausage, chubb 1 large white pudding sausage a good glug of rapeseed oil 1 tsp English mustard 1 bay leaf a small sprig of thyme a handful of parsley 5 sage leaves 1 sheet of shortcrust pastry 1 egg salt and pepper a punnet of cress, for garnish Preheat the oven to 180°c Peel and dice up the …

Beth’s Swansea Scotch Eggs

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My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe. They’ve been called ‘yummo’ by John Torode, ‘delightful’ by Thomasina Miers and ‘banging’ by my very honest flatmates/ food guinea pigs. But behold… they have transformed again, into Scotch Eggs, with a hidden runny yolk inside! Beth’s Swansea Scotch Eggs Makes 5 large scotch eggs 7 medium eggs 1 leek 5 sage leaves a small bunch of parsley a small bunch of thyme 400g black pudding chubb 1½ tsp English mustard 200g extra mature cheese, grated ½ loaf of white bread (nothing fancy) Salt and pepper 4 heaped tbsp flour oil, for deep frying Take two eggs, separate and keep the yolks and whites together. Add the yolks to a mixing bowl, and the whites to a deep baking dish for dredging later. Cut the leek lengthways three times then very finely slice. Add to …