Boudin Noir - how to cook?
Discussion
Been given a couple of Boudin Noir (French Black Puudings) by a French chef!
Whilst I love it I have never cooked it before!
Can anyone recommend how best to cook them - planning on having them on Sunday with a fry up in place of the normal Black Pudding!
They are the longer sausage shaped ones - size of typical british banger.
I have had black pudding with scallops, and black pudding with a duck/quail/poached egg on top, and black pudding with apple sauce. In fact I had some for brekkies this morning (although it was overcooked a bit).
I enjoy the Spanish variety Morcilla - made with rice and last had it in San Sebastian where it came warmed plain on bread as a pinxto, and in a spicy bean and chorizo stew.
When I went to the Fat Duck, the pigeon dish came with Black Pudding "Made to Order", which came out as a blob of dark sticky, runny stuff, I only realised this afterwards when I took a closer look at the menu. Tasted delicious though.
Hmm.. I wonder where this like of cooked spiced pigs blood has come from!
I enjoy the Spanish variety Morcilla - made with rice and last had it in San Sebastian where it came warmed plain on bread as a pinxto, and in a spicy bean and chorizo stew.
When I went to the Fat Duck, the pigeon dish came with Black Pudding "Made to Order", which came out as a blob of dark sticky, runny stuff, I only realised this afterwards when I took a closer look at the menu. Tasted delicious though.
Hmm.. I wonder where this like of cooked spiced pigs blood has come from!
Edited by prand on Monday 16th March 15:36
No I didn't know it was there! But I hope to return soon and try it if poss as my the trip to San Sebastian was a holiday I'll never forget and I want to go back!
Without even visiting a Michelin starred restaurant, I could spend a week in San Sebastian just hanign out in the streets in the old town, tucking into the drink and the pinxtos (like tapas, in its simple form pinxtos is a piece of food arranged on a slice of bread, but can get much more intricate and ambitious).
You walk in a place, select a couple of pinxtos from the displays laid out on the bar, order a 1 Euro slug of tinto, beer or sidra, a local speciality poured from a height into a glass tumbler, leave the barman a few euros, then it's off to the next bar, which more often than not has an even more amazing selection. In my eyes, the perfect way to spend an afternoon or evening!
I've got some pics of some of the displays of food which were often jawdropping - stacks of instricately presented seafood, anchovies, meats, morcilla, cheeses, mushrooms, or mixtures thereof, tortillas and other delicious morsels, large legs of jamon hanging from the ceiling. The Basques really take pride in their food and it shows. The quality is generally amazing, and the food always seemed fresh. Not a packet of crisps to be found either!
Combine this with a great sandy beach for swimming and sunbathing and a great beach for surfing, you have a pretty perfect destination.
Not content with San Sebastian, we travelled further south, to Logrono - deep in the Rioja region, where in the centre of town there is a complex of old cobbled streets known as the "zona pinxtos". This place was different to San Sebastian, as many of the bars only concentrated on selling one speciality - octopus, grilled mushrooms and garlic skewered with tiny prawns, sliced iberico ham, tortilla and salsa picante, patatas bravas, and so it went on.... This common agreement clearly encourages a constant flow of people and a great atmospehere - groups of friends and families moving from bar to bar, mixing young and old together, spilling out onto the pavements being served food and glasses of crianza through hatches in the windows. I was amazed at this scene, as it just could not happen like this at home. The closest I could think of is Soho/Chinatown at night, but without the menacing undertones and with lots of old grannies out for a laugh.
Oh, and the black pudding was always spot on!
Without even visiting a Michelin starred restaurant, I could spend a week in San Sebastian just hanign out in the streets in the old town, tucking into the drink and the pinxtos (like tapas, in its simple form pinxtos is a piece of food arranged on a slice of bread, but can get much more intricate and ambitious).
You walk in a place, select a couple of pinxtos from the displays laid out on the bar, order a 1 Euro slug of tinto, beer or sidra, a local speciality poured from a height into a glass tumbler, leave the barman a few euros, then it's off to the next bar, which more often than not has an even more amazing selection. In my eyes, the perfect way to spend an afternoon or evening!
I've got some pics of some of the displays of food which were often jawdropping - stacks of instricately presented seafood, anchovies, meats, morcilla, cheeses, mushrooms, or mixtures thereof, tortillas and other delicious morsels, large legs of jamon hanging from the ceiling. The Basques really take pride in their food and it shows. The quality is generally amazing, and the food always seemed fresh. Not a packet of crisps to be found either!
Combine this with a great sandy beach for swimming and sunbathing and a great beach for surfing, you have a pretty perfect destination.
Not content with San Sebastian, we travelled further south, to Logrono - deep in the Rioja region, where in the centre of town there is a complex of old cobbled streets known as the "zona pinxtos". This place was different to San Sebastian, as many of the bars only concentrated on selling one speciality - octopus, grilled mushrooms and garlic skewered with tiny prawns, sliced iberico ham, tortilla and salsa picante, patatas bravas, and so it went on.... This common agreement clearly encourages a constant flow of people and a great atmospehere - groups of friends and families moving from bar to bar, mixing young and old together, spilling out onto the pavements being served food and glasses of crianza through hatches in the windows. I was amazed at this scene, as it just could not happen like this at home. The closest I could think of is Soho/Chinatown at night, but without the menacing undertones and with lots of old grannies out for a laugh.
Oh, and the black pudding was always spot on!
Edited by prand on Tuesday 17th March 13:34
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