Black pudding with apples

Or, as they would say in France, boudin noir aux pommes. It is a Norman favourite, but it crops up elsewhere in France and it is delicious. It is often on menus as a first course, but it makes an excellent main course with the addition of some salad and maybe some fried potatoes or frites.

French boudin noir tends to be smoother in consistency that the kind of black puddings available in the UK but that isn’t really important. I used Clonakilty black pudding which comes from Ireland because that is what I had in the fridge but you can use whatever is available. Bury black pudding is probably my favourite overall and in texture is closer to a classic boudin noir.

Apparently, black pudding is being touted as a “superfood” but I don’t hold any truck with the whole superfood nonsense. I just happen to like black pudding.

Anyway, on to the recipe.

There isn’t really anything complicated here. You make a vinaigrette with cider vinegar, Dijon mustard and olive oil and, when you are ready to serve, you dress the simple green salad with it. You fry some slices of apple in butter, I like them quite firm but you can cook them for longer and caramelise them a bit more. Then you fry your black pudding in the pan you used for the apples. Easy.

The fun comes from the additions. I fried some little cubes of smoked Polish bacon to garnish the green salad and I flambĂ©ed the black pudding in a splash of Calvados, adding the resultant pan juices to the vinaigrette. It just gives more depth of flavour to the finished dish. If you don’t have any Calvados, you could deglaze the pan with a splash of cider vinegar.

You could also poach an egg per person and serve them on top of your salad.

Then, if you want, you can add some bulk. I made a few rounds of fried potato, but you could make frites or even fry off some leftover new potatoes from another meal, if you have any in the fridge.

The main thing is to keep it simple.


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