Black Pudding recommendations and best way to cook?

[mattdaniels]

So PH foodies - what is the best way to cook black pudding, and which is the PH preffered black pudding of choice? I've tried a few different ones recently and am pleasantly surprised at how varied they are in texture and flavour. In terms of cooking, I've tried boiling, frying (dry and with oil) and grilling. Dry-frying is my current method of choice, cooking it the same way as you do duck breast starting in a cold pan and putting the heat on low. As with duck breast it's amazing how much fat renders out - enough to cook mushrooms and a tomato in the juice



But more often than not I end up with a crisp shell on the outside and paste in the middle, which I don't really like. So - what's the PH BP of choice and what's the best way to cook it?

[Lynchie999]

.. i have black pudding most weeks!

usually shallow fry in some oil (coconut! ;-) ) .. so its crispy on the outside and soft on the inside! usually cram in all inside a baguette!

anyway, the one I have at the moment is Conakilty! actually its Irish and very nice! http://www.clonakiltyblackpudding.ie

you can get some really nasty ones from supermarkets..

[krunchkin]

Clonakilty is the only one I would use. Slices of Black and White Clonakilty cut thick and fried gently in rapeseed oil alongside your sausages = winning

[Arun_D]

I dry fry as well, as per your post.

My favourite is the Laverstoke Park farm stuff.

[Catz]

Stornoway Black Pudding! http://www.charlesmacleod.co.uk/home.aspx

I usually grill slices of it.

[Shaw Tarse]

It's already cooked, eat it as is

[HorneyMX5]

Dry fry with lardons (smoked) and onions, smash up the pudding and mix in some cooked brown rice and fresh chopped parsley. Serve in a bowl with a fork. Lush.

[Jer_1974]

Stornoway or Ramsays for me. The stuff you get in Northern England gives me the boak as it has massive chunks of fat in it.

[otolith]

Buy from Lancashire. Poach whole, gently, in the skin until heated through. Remove the skin, eat with well buttered ovenbottom muffins (other regional soft bread roll products are available), English mustard, salt, black pepper.

Don't try to poach one meant for frying, it won't end well.

[extraT]

Austrians love this stuff, and I was a chef for a time in a traditional Austrian restaurant....here you go, try this:

Potatoes (as many as required, boiled if possible, or crispy shallow fried (Sauteed) if you cant be arsed to boil 'em!)
Black Pudding
Onions
Oil
Salt

Onions in a pan with oil, cook until soft. Add potatoes (if boiled, add salt and fry so they crisp up a little) if already fried e.g sauteed, just throw them in. Add the black pudding and mash/break it up, so it mixes with the potatoes. Add a little salt and pepper if required. Can be served with a salad or an egg.

[krunchkin]

Is it wrong to prefer white to black? I find good white pudding a far superior taste to black

[peter tdci]

http://www.reallancashireblackpuddings.co.uk/

Difficult to find away from the North West though...

[HorneyMX5]

Hogs pudding is good as well.

[LordGrover]

I've always slow/low fried in a little butter or preferably proper lard - I'll have to try the dry-fry stylee.

[Baryonyx]

Being Northern I love black pudding. I fry it dry on a low heat if it's a fatty pudding or with oil if it's not. Most of the Northumberland puddings tend to be fairly light on the fat, with plenty of grain. Served with chips and a fried egg, there is nothing better!

[Nuisance_Value]

Jer_1974 said:

Stornoway or Ramsays for me. The stuff you get in Northern England gives me the boak as it has massive chunks of fat in it.

I was brought up in Yorkshire and black pudding should have big lumps of fat in it. My other half is Scottish and she thinks Stornoway is the best. She's wrong though. Just wish I could get some now from the village butcher where I grew up.

[Stevenr]

Nuisance_Value said:

I was brought up in Yorkshire and black pudding should have big lumps of fat in it. My other half is Scottish and she thinks Stornoway is the best. She's wrong though. Just wish I could get some now from the village butcher where I grew up.

No,you're wrong and she's quite correct,Stornoway is the best on the market at the moment

[Stevenr]

Nuisance_Value said:

I was brought up in Yorkshire and black pudding should have big lumps of fat in it. My other half is Scottish and she thinks Stornoway is the best. She's wrong though. Just wish I could get some now from the village butcher where I grew up.

No,you're wrong and she's quite correct,Stornoway is the best on the market at the moment

Edited by Stevenr on Wednesday 5th November 21:30

[Mobile Chicane]

Bake (whole) in a low oven to give a crumbly and flaky outer skin, with fluffy contents within.

The type made with natural intestine as the outer casing (with its inherent fat content) is the best for this.

[peter tdci]

otolith said:

Buy from Lancashire. Poach whole, gently, in the skin until heated through. Remove the skin, eat with well buttered ovenbottom muffins (other regional soft bread roll products are available), English mustard, salt, black pepper.

Growing up in Lancashire, this is the only way I ate them (without the bread). The 'horseshoe' linked shape, boiled, then split into two, with mustard and salt.

Don't get me started about black peas and treacle toffee on bonfire night