Squid & black pudding help

[Mr Roper]

I'd like to make squid and black pudding parcel. I'll be cooking the black pudding before placing in the centre of the scored squid but I want to cook the squid evenly without too much movement in order to keep the BP in tact.

I was thinking of using a hot yorkshire pudding tray to help the squid form around the pudding. The aim is to still see the black pudding inside.

Any thoughts?

[markreilly]

If i understand you correctly,why don't you stuff the tubes with the black pudding,secure ends with tooth picks and char grill on a very hot pan or BBQ,about 4/6 mins turning frequently.serve whole or sliced

[maturin23]

Sounds interesting

Not quite sure what you're actually planning but one thing you'll have to consider is the squid contracting when it cooks, even with the scoring.

What size squid are they? I'd be more likely to just stuff the whole squids with warmed black pudding (it's already cooked when you buy it, as I'm sure you know) and seal them with a toothpick or skewer depending on the size.

Are you planning on roasting/grilling? Could get a little dry that way. You may want to consider cooking them more gently in a sauce (tomato based?), 45 mins in a covered dish the oven or so should be enough for a medium squid to toughen then get tender again.

Edited to say - Gah, beaten to it. Great minds obviously.

Edited by maturin23 on Friday 3rd December 13:34

[Mr Roper]

Thanks for the suggestion,

I was thinking along them lines but I think it will look (dare I say) too neat?? I'd like the heat to do all the work in order to surround the BP so it looks a little less perfect and more rustic.

ETA

I plan on keeping it simple just seasoned then cooked in a very mild garlic butter.

Edited by Mr Roper on Friday 3rd December 13:39

[Mr Roper]

maturin23 said:

Sounds interesting



What size squid are they?

Edited by maturin23 on Friday 3rd December 13:34

As it's a starter I'm looking at 50p size BP so probably about a 3" square pieces of squid??

[Mobile Chicane]

Personally if it were me I'd cook the black pudding in discs, then quickly sear baby squid and pile on top.

A fruity chilli 'sauce' of some sort - Cambridge Chilli Farm's blackberry and chilli jelly, melted.

[Mr Roper]

Mobile Chicane said:

Personally if it were me I'd cook the black pudding in discs, then quickly sear baby squid and pile on top.

A fruity chilli 'sauce' of some sort - Cambridge Chilli Farm's blackberry and chilli jelly, melted.

I like the sound of blackberry and chilli, I was planning on keeping it sauce free until you suggested the jelly. I still want to try and see if the squid will cook around the black pudding.

The end result will hopefully be succulent squid and BP parcel sat on seasoned shaped (rounded) savoy cabbage.

The mobile fishmonger won't be back till next Thursday (with my order) so I hope to have a stab next weekend. Oh and the main is a simple mushroom risotto.

Now to find some blackberry and chilli jelly.

[Mobile Chicane]

Mr Roper said:

Mobile Chicane said:

Personally if it were me I'd cook the black pudding in discs, then quickly sear baby squid and pile on top.

A fruity chilli 'sauce' of some sort - Cambridge Chilli Farm's blackberry and chilli jelly, melted.

I like the sound of blackberry and chilli, I was planning on keeping it sauce free until you suggested the jelly. I still want to try and see if the squid will cook around the black pudding.

The end result will hopefully be succulent squid and BP parcel sat on seasoned shaped (rounded) savoy cabbage.

The mobile fishmonger won't be back till next Thursday (with my order) so I hope to have a stab next weekend. Oh and the main is a simple mushroom risotto.

Now to find some blackberry and chilli jelly.

They've sold out of the blackberry, but other types are available here. I met Tim (a PHer) at the Waddesdon Chilli Festival earlier in the year and bought the blackberry and chilli there.

Totally get the point about being sauce free - if anything given what you're serving it on, I'd go for 'earthy' flavours rather than introducing 'fruit' or 'heat'.

It needs something to lubricate though - perhaps a truffle-scented creamy mash?

I'd also swap the order - have the mushroom risotto as a starter with a small rocket salad, and oomph up the black pudding and squid as the main.

[Mr Roper]

Mobile Chicane said:

Mr Roper said:

Mobile Chicane said:

Personally if it were me I'd cook the black pudding in discs, then quickly sear baby squid and pile on top.

A fruity chilli 'sauce' of some sort - Cambridge Chilli Farm's blackberry and chilli jelly, melted.

I like the sound of blackberry and chilli, I was planning on keeping it sauce free until you suggested the jelly. I still want to try and see if the squid will cook around the black pudding.

The end result will hopefully be succulent squid and BP parcel sat on seasoned shaped (rounded) savoy cabbage.

The mobile fishmonger won't be back till next Thursday (with my order) so I hope to have a stab next weekend. Oh and the main is a simple mushroom risotto.

Now to find some blackberry and chilli jelly.

They've sold out of the blackberry, but other types are available here. I met Tim (a PHer) at the Waddesdon Chilli Festival earlier in the year and bought the blackberry and chilli there.

Totally get the point about being sauce free - if anything given what you're serving it on, I'd go for 'earthy' flavours rather than introducing 'fruit' or 'heat'.

It needs something to lubricate though - perhaps a truffle-scented creamy mash?

I'd also swap the order - have the mushroom risotto as a starter with a small rocket salad, and oomph up the black pudding and squid as the main.

I hear what your saying but my taste buds are saying go for the jelly Just a tiny blob as to not overpower, just a subtle background flavour could add a little zing.

You are right about the order, the squid should be the main attraction.

Thanks MC for your valued comments

Edited by Mr Roper on Friday 3rd December 18:56