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Black Pudding Pork Pie
Black Pudding Pork Pie

This Black Pudding Pork Pie recipe was sourced from YorkshireGrub.co. The aim of their site is to take the food your grandma used to eat and make it accessible to the modern cook.

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Roasted Scallops, Black Pudding & Cauliflower Purée | Gordon Ramsay
Roasted Scallops, Black Pudding & Cauliflower Purée | Gordon Ramsay

There are a number of variations of this Scallops, Black Pudding & Cauliflower Purée dish using different purées. Apple, pea and carrot are among the most popular purées and we’ve added a recipe for each.

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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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Pork, Black Pudding and Apple Pie | Vanesther Rees
Pork, Black Pudding and Apple Pie | Vanesther Rees

This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding!

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Celeriac Soup with Scallops & Black Pudding | James Martin
Celeriac Soup with Scallops & Black Pudding | James Martin

James Martin recommends this peppery celeriac soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.

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Chorizo, Black Pudding, Clams & White Beans | The Hairy Bikers
Chorizo, Black Pudding, Clams & White Beans | The Hairy Bikers

This recipe by Si King & Dave Myers, aka The Hairy Bikers, takes on a Spanish influence. Spicy chorizo sausage and black pudding both go really well with clams and other shellfish.

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Poussin with Black Pudding & Braised Baby Vegetables | Jamie Oliver
Poussin with Black Pudding & Braised Baby Vegetables | Jamie Oliver

Jamie Oliver introduces this dish of Poussin with Black Pudding saying “A bit of good-old black pudding under the skin of the poussin blows your socks off!”

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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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Braised Chicken Turbigo with Black Pudding | Brian Turner
Braised Chicken Turbigo with Black Pudding | Brian Turner

Chef Brian Turner’s recipe for Turbigo, a rich, stew-like dish, traditionally made with kidneys. Featuring on his BBC show Taste of Britain with Janet Street Porter, Brian uses chicken in this version.

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Pancetta Wrapped Rabbit Stuffed with Black Pudding
Pancetta Wrapped Rabbit Stuffed with Black Pudding

This dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.

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Pork Loin & Black Pudding Wellington with Cabbage & Bacon | Emily Watkins
Pork Loin & Black Pudding Wellington with Cabbage & Bacon | Emily Watkins

This recipe, by Emily Watkins, is a fabulous twist on one of our classic dishes. Using hot suet pastry, a slow-cooked aromatic sage & onion puree and served with homemade crackling this is a fantastic dinner party dish.

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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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Toasted Pearl Barley Risotto Stornoway Black Pudding | Tom Kerridge
Toasted Pearl Barley Risotto Stornoway Black Pudding | Tom Kerridge

Chef Tom Kerridge’s Scotch risotto uses pearl barley (the main ingredient of Scotch Broth) as its base which, like rice, takes on all the other flavours within the dish, adding a more robust body in so doing. He’s combined this with another great Scottish ingredient, Stornoway Black Pudding.

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Scallops with Bacon Black Pudding and Colcannon | The Hairy Bikers
Scallops with Bacon Black Pudding and Colcannon | The Hairy Bikers

This recipe by Si King & Dave Myers, aka The Hairy Bikers, was featured on their BBC show Hairy Bikers’ Best of British, their culinary journey through time to celebrate British food. This was from series 1, first broadcast on 10th January 2012, in an episode titled “Water Water Everywhere”.

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Buttered Pink Trout with Black Pudding and Mustard Foam | Nigel Haworth
Buttered Pink Trout with Black Pudding and Mustard Foam | Nigel Haworth

A sophisticated fish starter created by Michelin Star chef Nigel Haworth. With a creamy mustard sauce, succulent butter-poached Rainbow Trout and crispy fried onion rings, this elegant dish offers plenty in terms of both texture and flavour.

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