In the past few weeks, I have been eating breakfasts at cafes trying to find some black pudding which I like. I have been unsuccessful and have now given up. I don't think I like black pudding. If anyone is desperate to prove me wrong, let me know.
Has anyone seen the episode of Red Dwarf called "Demons and Angels" from Series 5? The crew encounter angelic and demonic versions of their spaceship and themselves. Lister finds that in the angelic ship, even the Pot Noodle from the vending machine tastes decent.
I was reminded of this when I deep-fried a piece of tempeh this evening in the oil left over from some chips. The taste of tempeh is something I have trouble trying to find anything good to say about, but when deep fried, like Lister's angelic Pot Noodle it was decent. Actually, it's not the taste which is weird -therefore I love- it's the texture. It's like a mass of bean vomit.
Showing posts with label black pudding. Show all posts
Showing posts with label black pudding. Show all posts
Friday, 27 November 2009
Thursday, 13 August 2009
Supper.
No pictures I'm afraid, for it was too yummy, but made a slap up dinner because I felt guilty about having done very little all day. Also needed to use up butter (I'm not going to buy any more after this gets eaten because I know it has contributed to my burgeoning waistline) and some cream one day past its use-by date. I'm sure this recipe could be veganised. If you find vegan black pudding. The stuff I had was vegetarian.
I soaked some dried arame. Then steamed potatoes for mash, adding finely chopped Savoy Cabbage to the steamer later one. Meanwhile, I cored and sliced some apples, then shallow fried in butter, adding sugar. When the cabbage and potatoes were done, I mashed them with butter, single cream, salt, pepper and wholegrain mustard, then mashed the caramelised apples into the mixture.
I fried the slices of black pudding, keeping them on one side of the pan. On the other side of the pan I lightly fried the drained seaweed until it was crispy. Then I arranged some seaweed and black pudding slices onto a glorious heap of mash. It was so tasty that Clare didn't even add any cheese to the proceedings.
I've never had black pudding made with blood, and I imagine you could get a nicer crispiness to it when you fry it, something I have yet to achieve with the non-meat one. The non-meat one did not slice too well, and bits kept falling off it when I tried to slice it. Which wasn't too bad because I just pressed it back together. Also it tasted curiously minty- like the herb, not s intensely, as say, toothpaste. It was all right, but I'm not sure I'd buy it again.
I soaked some dried arame. Then steamed potatoes for mash, adding finely chopped Savoy Cabbage to the steamer later one. Meanwhile, I cored and sliced some apples, then shallow fried in butter, adding sugar. When the cabbage and potatoes were done, I mashed them with butter, single cream, salt, pepper and wholegrain mustard, then mashed the caramelised apples into the mixture.
I fried the slices of black pudding, keeping them on one side of the pan. On the other side of the pan I lightly fried the drained seaweed until it was crispy. Then I arranged some seaweed and black pudding slices onto a glorious heap of mash. It was so tasty that Clare didn't even add any cheese to the proceedings.
I've never had black pudding made with blood, and I imagine you could get a nicer crispiness to it when you fry it, something I have yet to achieve with the non-meat one. The non-meat one did not slice too well, and bits kept falling off it when I tried to slice it. Which wasn't too bad because I just pressed it back together. Also it tasted curiously minty- like the herb, not s intensely, as say, toothpaste. It was all right, but I'm not sure I'd buy it again.
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