BLACK PUDDING STACK
The Black Pudding Stack recipe out of our category wild game! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 7m
Yield 4
Number Of Ingredients 4
Steps:
- Fry the black pudding in hot oil on all sides until crisp.
- Stack three slices on each plate and top with an egg yolk. Season with chilli flakes and ground black pepper and serve.
ASPARAGUS BRUNCH STACK
Treat yourself to a runny yolk perched on top of tender asparagus spears and thick slices of black pudding in our ultimate brunch stack
Provided by Tom Kerridge
Categories Breakfast, Brunch
Time 15m
Number Of Ingredients 4
Steps:
- Bring a pan of water to the boil and poach the eggs. Remove the eggs with a slotted spoon and keep warm.
- Tip the asparagus spears into the water and cook for 3 mins. Meanwhile, grill or pan-fry the black pudding until crispy on the outside. Make stacks of black pudding, a handful of watercress and the asparagus, and top each with an egg.
Nutrition Facts : Calories 326 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
WARM SALAD OF RED CABBAGE, BLACK PUDDING & APPLE
A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer
Provided by Barney Desmazery
Categories Lunch, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
- Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.
Nutrition Facts : Calories 422 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 3.24 milligram of sodium
BLACK PUDDING POTATO CAKES WITH FRIED EGGS & TOMATO CHUTNEY
Savoury black pudding makes these potato cakes moreish, serve for supper or brunch
Provided by Good Food team
Categories Brunch, Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Make the chutney: heat the vinegar and sugar with 1 tbsp cold water, swirling until sugar dissolves. Throw in the onion and cook for 1 min, then add the tomatoes and cook for 3 mins until starting to soften. Turn off the heat and set aside to cool.
- Mix the mashed potato and spring onion with some seasoning, then carefully fold in the black pudding. Shape into 4 patties and dust in the flour. Heat half the oil in a large non-stick frying pan and cook the potato cakes for 3 mins each side until golden. Remove from the pan and keep warm.
- Heat the remaining oil in the frying pan, then crack both eggs in and cook how you like them. Serve 2 black pudding cakes per person, topped with a fried egg and a dollop of tomato chutney.
Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.78 milligram of sodium
BLACK PUDDING POTATO CAKES
This super-simple recipe with melted cheese and crisp black pudding makes a good brunch or supper and is a great way to use up leftover potatoes
Provided by Mehdi Boukemach
Categories Brunch, Lunch, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4. Coarsely grate the potatoes into a tea towel and wring dry, then transfer to a bowl.
- Melt the butter in a large ovenproof frying pan, and add the onion, garlic and black pudding. Cook until the onion is soft but not coloured, about 6-8 mins, then take off the heat and combine with the potatoes and cheese. Season, then bring together with your hands to shape into four generous potato cakes. Put in the fridge to chill for 30 mins.
- Wipe out the pan, then heat the oil. Fry the cakes until they are lightly brown, taking care when you flip them, for 2-3 mins either side. Transfer to the oven and cook for about 15 mins until they are cooked through and crisp. Serve each one topped with a fried egg.
Nutrition Facts : Calories 558 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
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