Archive for the ‘Black Pudding’ Category

Apple Stilton and Black Pudding Scones (Mary Berry)

March 7, 2017

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Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Salted Pork Belly Stew with Black Pudding, Chorizo and Butter Beans (French and Grace)

February 7, 2013

This is an exceptionally rich dish that provides plenty of belly warmth. Smoky and intense, it’s perfect for ladling into big bowls alongside big hunks of sourdough and big glasses of red wine. You can also tweak the recipe by adding kale, spinach or cabbage in the last 5 minutes to bring the richness down a notch or two. Quality meat makes all the difference, and the salt and spices in the chorizo and morcelo will bring the stew alive. There’s no need for salt and pepper or any extra oil – it all comes from the pork. If the fat worries you, make the stew a day in advance, refrigerate overnight and skim it from the surface before reheating. Definitely not something to be eaten every day – once a year, when the tips of your fingers can bear the cold no more, should be about right.

Serves 4–6

200g salted pork belly
A splash of extra virgin olive oil
2 small white onions, finely sliced
2 fresh bay leaves
4 fresh sage leaves, roughly chopped
220g chorizo picante, sliced into 1cm diagonals
100g morcelo black pudding, skinned and sliced
2 garlic cloves, finely chopped
400g can plum tomatoes
750ml boiling water
2 x 400g can butter beans, drained
Handful of fresh parsley

1 Preheat the oven to 180C/350F/gas mark 4. Rinse and skin the pork belly, remove the top layer of fat and cut into rough cubes. Add to a flameproof casserole with a splash of olive oil and set over a medium-low heat. Add the onions, bay and sage leaves and let everything sweat for about 10 minutes, until the onions have gone soft and are starting to colour.

2 In a small saucepan, heat the chorizo on a low heat until it releases its oils. When it is rust coloured, remove with a slotted spoon and add to the pork belly, onions and herbs. Keep everything moving for a few minutes.

3 Crumble the morcelo slices into another small saucepan and add the garlic. After 5 minutes, pour the plum tomatoes through your hands and into the saucepan, breaking them up as you go. Add the boiling water and 1 tin of butter beans. Bring to the boil, then remove from the heat.

4 Wipe the chorizo saucepan clean with a paper towel then transfer 1 tbsp of liquid from the stew pot to the pan, along with 1 tbsp of water. Set aside. Cover the stew with a tight lid and place in the oven for 2 hours, or until the pork belly is soft and rendered.

5 Ten minutes before the end of the cooking time, add the second tin of butter beans to the reserved liquid in the small saucepan. Heat through on low with a splash of olive oil. Crush the beans to a coarse paste with a fork, spoon straight into bowls and top with ladles of stew and chopped fresh parsley.

Frittata of Black Pudding (Nigel Slater)

April 17, 2012

Potato Soup with Black Pudding and Parsley (Nigel Slater)

August 19, 2009

Potato Soup Black Pudding Parsley (Nigel Slater)