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Roast Woodpigeon, Peas, Wild Garlic, Black Pudding Purée & Liver Toast | André Garrett
Roast Woodpigeon, Peas, Wild Garlic, Black Pudding Purée & Liver Toast | André Garrett

This Roast Woodpigeon recipe is similar in nature and ingredients to André’s Roast Grouse dish. A different game bird and the subtle variations in recipe flavours also make it worthy of sharing.

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Chicken with Black Pudding Stuffing, Bacon Wrap & Chive Sauce
Chicken with Black Pudding Stuffing, Bacon Wrap & Chive Sauce

This recipe of Chicken breast stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash, is sourced from ‘Fire’ restaurant, in the heart of Dublin City centre.

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Roast Grouse, Black Pudding Crumble, Sweetcorn, Liver Canapé, Whisky Jus | André Garrett
Roast Grouse, Black Pudding Crumble, Sweetcorn, Liver Canapé, Whisky Jus | André Garrett

This recipe by André Garrett was published by TheCaterer.com to mark the occasion of ‘The Glorious Twelfth’ – the name given to 12 August, when the red grouse shooting season begins.

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Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson
Cannelloni of Braised Rabbit with Glazed Vegetables & Black Pudding Purée | Matthew Tomkinson

Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.

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Lancashire Hotpot with Black Pudding | Black Pudding Club
Lancashire Hotpot with Black Pudding | Black Pudding Club

Lancashire Hotpot with Black Pudding twist. There are lots of hotpot recipes, this is more a guide than a step-by-step so feel free to adjust as you see fit.

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Chicken & Black Pudding Terrine with Piccalilli & Toasted Hazelnuts | Matthew Tomkinson
Chicken & Black Pudding Terrine with Piccalilli & Toasted Hazelnuts | Matthew Tomkinson

Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Taking ingredients from the New Forest as well as the nearby coast and farms, Matthew produces dishes inspired by the location and the local produce.

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