3623. BACON, BLACK PUDDING and GOAT CHEESE PIZZA

1 prepared pizza base
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme

Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.


bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2

3597. LANCASHIRE TART with BLACK PUDDING, ONION and BACON

serves 4-6


For the pastry:
250g (9 oz) plain flour
160g butter
Pinch of salt
1 tablespoon water
1 egg
4 egg yolks to glaze

For the filling:
600g (21 oz) black pudding, skin removed
20 slices of cooked bacon smoked or unsmoked fat removed and flattened
2 large onions finely sliced and sweated off for at least 30 minutes until brown
350g (12 oz) Lancashire cheese
300ml (10 oz) double cream
200ml (7 oz) milk
4 eggs
2 egg yolks 
chopped thyme

For the pastry: In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour. Roll the pastry into a greased tart ring 28-cm x 4-cm and blind bake for 20-25 minutes at 180°C (350ºF) remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

For the filling: Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set to the side. In a food processor blend the black pudding until it becomes a pate. Separate into two and roll each piece out separately in cling film enough to cover the pastry base. Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Sprinkle with half the cheese. Next, ladle over with the cream, cheese and onion mix. Repeat this process and then cover with the rest of the cheese. Bake in a preheated oven 160°C (325ºF) for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.


bacon recipe source: Andy Bates, Food Network UK

1888. SMOKED HADDOCK with BLACK PUDDING and BACON

2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling

Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.


bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008

1702. GOLDEN STUFFED CHICKEN with BACON, QUAIL'S EGGS and BLACK PUDDING

serves two


For the stuffing
1 shallots, finely chopped
50 grams pork sausage meat
4 basil

For the chicken and bacon
2 x 175 grams corn fed chicken breast supremes
1 tablespoon olive oil
6 slices bacon

For the mashed potato
2 potatoes
2 teaspoons butter
2-3 tablespoons hot milk
salt and black pepper

For the eggs
6 slices black pudding
1 tablespoon olive oil
6 quail's eggs

For the mange tout
50 grams mangetout, shredded
1 teaspoon ginger, finely chopped
2 tablespoons sherry vinegar
6 tablespoons extra virgin olive oil

For the garnish
few sprigs chervil

Preheat the oven to 180C/gas 4. For the stuffing; combine the shallot, sausage meat and shredded basil. Fill the stuffing into the pocket between the skin and the chicken supreme meat.

Heat the olive oil in an ovenproof frying pan and seal the chicken, on both sides, until golden brown. Season well and continue cooking the chicken in the oven for about 10 minutes, until cooked through.

While the chicken is in the oven, stretch the bacon rashers out using the back of a knife - this helps stop them from shrinking as they bake. Lay them on a baking tray and cook in the oven at the same time and temperature as the chicken for about 8 minutes, until crisp.

Peel the potatoes and boil until tender, before draining. Mash well and beat in the butter and milk. Shape into quenelles (small ovals, about 2cm in length) and keep warm.

Warm the black pudding in a frying pan and set aside. Heat the olive oil in the same frying pan and fry the quail eggs until just set. Trim the cooked eggs so that they're the same size as the black pudding, and place on top of each slice.

In the same pan, fry the mangetout and ginger for about 30 seconds. Spoon onto plates and dress with the vinegar and oil.

Arrange the quail eggs and black pudding on plates. Surround with the bacon, chicken, quenelles and mangetout. Scatter over the chervil and shitzu shoots before serving.


bacon recipe courtesy of: Andrew Nutter, Market Kitchen, Good Food Channel, UKTV

1665. APPLE, BACON and BLACK PUDDING SALAD with GRIBICHE DRESSING

serves four


1 apple, de-cored and cut into rounds
8 rashers of streaky bacon
handful mixed leaves
8 slices black pudding
4 quails' eggs

For the gribiche dressing:
2 teaspoons of capers
2 teaspoons of gherkins, finely chopped
2 teaspoons of balsamic vinegar
1 tablespoon olive oil
2 teaspoons of red onion, finely chopped

Pan-fry the apple, black pudding and bacon rashers. Then place the apple on a plate and layer it using leaves, black pudding, bacon and then more black pudding. Finally fry the quails' eggs and place on top of the layered salad.

To make the dressing mix the capers, gherkins, balsamic vinegar, olive oil and red onion and drizzle over the apple, bacon and black pudding salad.


bacon recipe courtesy of: Paul Merrett, Saturday Kitchen, BBC Food

1377. PORK with BACON, BLACK PUDDING and ROASTED RHUBARB

serves six


2 pork fillets, about 350 grams/12oz each
250 grams black pudding, skinned and cut into slices
12 thin rashers streaky bacon
1 tablespoon olive oil
1 tablespoon clear honey
300 grams rhubarb, cut into 5cm lengths on the diagonal
200ml vegetable stock
2 rounded tablespoons crème fraîche

Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.

Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.

Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.

Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.

Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.


courtesy of: Good Food magazine, May 2008

1176. PIGEON, BACON and BLACK PUDDING PITAS

serves 4


4 pigeon breasts
4 tablespoons olive oil
400 grams cooked black pudding, sliced
200 grams smoky bacon lardons
1 lemon, juice only
mixed green salad leaves
4 white pita breads

Preheat the grill. Grill the pigeon breasts for 12-15 minutes until the juices run clear. Meanwhile heat 2 tablespoons of olive oil in a pan and fry the bacon until crisp. Slice the pigeon.

To serve: arrange the mixed leaves in a bowl and place the pigeon breast, black pudding and bacon on the top. Drizzle the remaining olive oil and lemon juice and season with salt and pepper. Provide plenty of forks and allow the guests to stuff their own pitas


courtesy of: Mike Robinson, Heaven's Kitchen At Large, UKTV Food, Sky Channel 259, Virgin TV 260

1111. BOXTY PANCAKES with BLACK PUDDING, BACON and MUSTARD CREAM

makes 10-12 pancakes


4 medium floury potatoes, peeled
4 oz. plain flour
1 teaspoon bicarbonate of soda
salt
9½ fl. oz. carton buttermilk
large knob of butter, for frying
bacon
black pudding
4¾ fl. oz. tub double cream
1 tablespoon grainy mustard
2 teaspoon lemon juice

Boil the potatoes for 15-20 minutes, then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.

Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.

Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season. Serve 2-3 boxty pancakes per person topped with bacon, black pudding and drizzle with mustard cream.


courtesy of: Good Food Magazine / BBC Food

782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS

serves 6 people


500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery

For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour

For the soup
300 grams large noodles

Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.

Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.

Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.

When cooked, strain the stock.

To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.

Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.

Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.


courtesy of: Nadal 2006, Barcelona City Council

749. BACON, SAUSAGE and BLACK PUDDING PILAF

serves 4


up to 9 oz. bacon, diced
2 tablespoons olive oil
1 large onion, finely chopped
up to 9 oz. cooked sausages, roughly chopped
up to 9 oz. piece butcher's black pudding, chopped roughly or crumbled
1lb. 2 oz. cooked basmati or other long grain rice
salt, freshly ground black pepper

In a large pan gently fry the bacon until starting to crisp a little. Add the onion and sweat until soft, golden and translucent. Add the sausage pieces and black pudding and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don't burn them black). Throw in the rice and heat through, tossing the pan occasionally until everything is well mixed and nicely hot. Taste and season as you like with salt and freshly ground black pepper. Serve at once.


courtesy of: Hugh Fearnley-Whittingstall, Dorset, England