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There wasn’t quite enough room for all my ideas on using black pudding in the Feelgood supplement of the Irish Examiner, so here are some more:
1. Cook a chopped onion slowly in a little olive oil until soft. Add a can of tomatoes, a finger length or two of black pudding, some grated carrot, white turnip and some ground cardamom. Place the lid on the saucepan and simmer gently for 5- 15 mins depending on time available. In the meantime cook rice, pasta, couscous, quinoa to serve with it. A green salad makes this a pretty healthy meal.
2. Make a quick sauce of chopped rhubarb, sugar to taste, a pinch of salt and a few tablespoons of water, cooked gently with the lid on at first. When just soft, take off the lid and allow the remaining liquid to boil off. Serve with fried black pudding, like a chutney.
More to come…