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Black Pudding and Scallops with a Cardamom and Orange Sauce
Black Pudding and Scallops with a Cardamom and Orange Sauce

Black Pudding and Scallops with a Cardamom and Orange sauce via Speyside Specialities. This tasty recipe was suggested by Speyside Specialities in our ‘Meet the Producer’ feature.

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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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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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Creamy Chicken and Black Pudding Pie | Kevin Dundon
Creamy Chicken and Black Pudding Pie | Kevin Dundon

If you like a good Pie then you should really try this one by Kevin Dundon. Chicken, Mushrooms and Black Pudding in a creamy white wine sauce topped with a puff pastry lid. Delicious!

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Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust | James Mackenzie
Black Pudding, Scampi & White Bean Crumble with Wild Garlic Crust | James Mackenzie

This recipe, by James Mackenzie, is made up of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust – all in season for the spring months.

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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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