Black Pudding's Cheesy Affair: Perfect Pairing Partners

Black pudding is a type of blood sausage made from pork or beef blood, fat or suet, and a cereal, usually oatmeal. It is a versatile ingredient that can be grilled, fried, baked, or boiled and is commonly served as part of a traditional full breakfast. While it is often enjoyed on its own, black pudding can also be paired with a variety of cheeses to create unique and delicious flavour combinations. From sandwiches to salads, pasta bakes to potato cakes, black pudding and cheese combinations offer a range of interesting culinary options for those looking to experiment with this classic ingredient.

Black pudding and goat's cheese sandwich

Black pudding and goat's cheese is a match made in heaven. The rich, flavoursome combination of these two ingredients makes for a sublime sandwich. Shauna Kelly, owner of Kelly's Kitchen, has perfected the art of this sandwich, known as the Black Goat. This sandwich is a delightful blend of a fresh baguette, delicious relish, good black pudding, and a generous chunk of melted goat's cheese. Here is how to make it:

Ingredients:

• 1 long crusty baguette
• 8 slices of black pudding
• 8 tablespoons of tomato relish (homemade or store-bought)
• 8 slices of goat's cheese
• 1 tablespoon of rapeseed oil

Method:

• Preheat your oven to 180°C.
• Heat the rapeseed oil in a non-stick frying pan.
• Cook the black pudding for approximately 2 minutes on each side.
• Cut the baguette lengthwise in half and spread the tomato relish generously.
• Cut the black puddings in half and place them on top of the relish.
• Cover the black pudding with the goat's cheese slices.
• Place each baguette half in the oven for 5-6 minutes, or until the goat's cheese is melted and bubbling.
• Cut each baguette into 3 pieces and serve with a seasonal salad.

This sandwich is a hearty and indulgent treat, perfect for a midday pick-me-up or a satisfying lunch. The combination of flavours and textures is sure to keep you going back for more!

Black pudding and cheese potato cakes

Ingredients

• 2 large potatoes, peeled and chopped into chunks
• 100g black pudding, cut into small cubes
• 100g cheddar cheese, grated
• 1 small onion, finely chopped
• 2 cloves of garlic, finely sliced
• 70g butter
• 70g plain flour
• 200ml milk
• 1 tablespoon of dijon mustard
• 20g creme fraiche
• 200g macaroni
• 50g parmesan, grated
• 50g breadcrumbs
• Salt and pepper, to taste
• Oil, for frying

Method

• Boil the potatoes until soft, then mash them and set aside.
• In a pan, fry the garlic and onions in oil on low heat until soft and glossy. Add the black pudding and cook for another 5 minutes. Remove from the heat and set aside.
• In a separate pan, melt the butter, then add the flour and cook for at least 5 minutes on low heat, stirring continuously. This will form a roux sauce.
• Gradually add the milk to the roux sauce, stirring continuously until it thickens. Add the dijon mustard and grated cheddar, stirring to combine. The sauce will thicken significantly after adding the cheese, so add a little more milk if needed to loosen it slightly.
• Stir in the creme fraiche and season with salt and pepper.
• In a large bowl, combine the mashed potatoes, black pudding mixture, and cheese sauce. Mix well.
• Shape the mixture into 4-6 potato cakes, depending on your preferred size.
• In a shallow bowl, beat the egg. In another bowl, prepare the breadcrumbs. Dip each potato cake into the egg, then coat with breadcrumbs.
• Heat some oil in a pan and fry the potato cakes in batches until golden brown. Alternatively, bake them in the oven at 180°C for 15-20 minutes, or until crispy.
• Serve the black pudding and cheese potato cakes with a side of fried eggs and tomato chutney for a delicious brunch or supper.

Tips and Variations

• For a healthier option, bake the potato cakes in the oven instead of frying them.
• Try adding different types of cheese, such as goat's cheese or parmesan, to vary the flavour.
• If you prefer a more crispy texture, use panko breadcrumbs instead of regular breadcrumbs.
• You can also serve these potato cakes as a side dish with roasted meats, such as pork or lamb.

Black pudding and cheese pasta

Ingredients

This recipe is a twist on the classic macaroni and cheese, with the addition of black pudding. It is a hearty and comforting dish, perfect for a winter evening.

• 70g butter
• 70g plain flour
• 200ml milk
• Salt and pepper to taste
• 1 tablespoon of dijon mustard
• 20g creme fraiche
• 200g macaroni
• 100g cheddar or strong cheese, grated
• 2 cloves garlic, finely sliced
• 1 onion, finely chopped
• 100g black pudding, cut into small rough cubes
• Oil for frying
• 50g parmesan, grated
• 50g breadcrumbs

Method

• Preheat the oven to 180°C (fan) or 190°C for a normal oven.
• In a pan, fry the garlic and onions in oil on low heat until soft and glossy. Add the black pudding and cook for 5 minutes, then set aside.
• Make a roux sauce by melting the butter in a saucepan and adding the flour, stirring continuously for at least 5 minutes on low heat.
• Remove the pan from the heat and gradually add the milk, stirring continuously. Put the pan back on the heat and continue stirring until the sauce thickens.
• Add the dijon mustard and grated cheese, stirring to combine. The sauce will thicken significantly, so add more milk if needed to adjust the consistency.
• Stir in the creme fraiche and season with salt and pepper.
• Mix in the cooked macaroni, ensuring it is well coated with the sauce.
• Place the black pudding mixture in the bottom of a baking dish. Pour the macaroni and cheese mixture on top.
• Sprinkle the breadcrumbs and parmesan on top.
• Bake in the oven for 25 minutes, or until the top is golden.

Tips and Variations

• For a crispy topping, try using breadcrumbs made from leftover homemade focaccia, as suggested by Kitchen Exile.
• Black pudding and cheese is a classic combination, and this recipe can be adapted to suit your taste. Why not try making a black pudding and goat's cheese sandwich, or a black pudding tart with roasted beetroot and goat's cheese?
• If you're looking for a lighter option, you could try a warm salad of red cabbage, black pudding, and apple, or a sprout, black pudding, and apple rösti.

Black pudding and cheese salad

Black pudding is a type of blood sausage made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal. It is a versatile ingredient that can be grilled, fried, baked, or boiled and is commonly served as part of a traditional full breakfast. Here is a recipe for a delicious and unique black pudding and cheese salad.

Ingredients:

• 200g black pudding, sliced into 1 cm thick rounds
• 100g soft goat's cheese
• 100g mixed salad leaves (e.g. rocket, spinach, lamb's lettuce)
• 1 red onion, sliced into thin wedges
• 1 apple, sliced into thin wedges
• 50g walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Optional Ingredients:

• 1 tsp Dijon mustard
• 1 clove of garlic, minced

Instructions:

• Heat 1 tbsp of olive oil in a non-stick frying pan over medium heat.
• Add the black pudding slices to the pan and cook for 2-3 minutes on each side until crispy. Set aside and let cool.
• In a large bowl, combine the mixed salad leaves, red onion wedges, apple wedges, and chopped walnuts.
• In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and optional Dijon mustard and garlic. Season with salt and pepper to taste.
• Pour the dressing over the salad and toss to coat.
• Arrange the salad on a serving platter or individual plates.
• Crumble the goat's cheese over the salad.
• Top with the crispy black pudding slices.
• Serve immediately and enjoy!

This salad combines the rich, savoury flavours of black pudding and goat's cheese with the crisp freshness of the salad leaves, red onion, apple, and walnuts. The balsamic dressing adds a tangy sweetness that brings all the flavours together. Feel free to adjust the ingredients and quantities to your taste and add other ingredients like beetroot or potatoes. Enjoy this unique and tasty salad as a light lunch or starter!

Black pudding and cheese tart

Ingredients

• 1 sheet of puff pastry
• 300 g black pudding
• 1 onion
• 1 apple
• 1 egg
• Butter
• Oil
• Salt
• Pepper
• Chilli
• Sweet pepper
• Cheese (cheddar, parmesan, feta, goats cheese, or Lancashire cheese)

Method

• Preheat the oven to 180°C.
• Slice the onion, sprinkle with salt, and fry in oil until soft.
• Peel and slice the apple.
• Cut the black pudding into slices.
• Grease a round baking dish with butter and sprinkle with chilli and sweet pepper.
• Cover with black pudding slices.
• Put a layer of fried onions and apples on top.
• Season with salt and pepper.
• Cover everything with a puff pastry sheet, tucking the sides downwards.
• Prick the surface with a fork.
• Bake for about 1 hour until it becomes golden brown.
• Put a serving plate over the baking dish and carefully turn the tart upside down.
• If some black pudding or apple pieces haven't fallen into the plate, simply arrange them on the tart.

Variations

This recipe can be adapted in several ways:

• You can add sliced apple to the onion and black pudding filling.
• You can use different types of cheese, such as cheddar, parmesan, feta, goats cheese, or Lancashire cheese.
• Instead of a puff pastry base, you can use a potato, egg, and cheese mixture as the base.

Frequently asked questions