Black Pudding has risen to glory as a new superfood for 2016. Here’s our top black pudding makers, plus tips & delicious recipes!
The first week into 2016 and we’ve got a new food ‘trend’. A total misnomer because the food in question has been around for centuries!
Black pudding was hailed early this week as a superfood. The description of that title being a food that is superior to other foods in the diet, for its nutritional values. Superfood status is given to this humble blood pudding because of its rich iron and protein content. It made headlines this week in newspapers here and across the water.
A traditional and long standing ingredient of the Full Irish breakfast now brought to the attention of the foodie fashionistas as a healthy food to be eating more of this year. As a result, sales have already rocketed in the UK.
We can’t help but think, in the wake of this news, of the well-heeled and lipsticked seekers of the latest bites, perched elegantly at tables in hipster restaurants all over the land, picking their way through a hearty black pudding dish as if it was something they were raised on. An image hard to shake, when you think of the incongruency of modern culinary trends which highlight the foods we have known and loved forever.
But we’re not complaining. This is great news for our own black pudding makers. This is an affirmation that what they have known all along about their filling, nutritious and satisfying puddings, is now officially in the domain of the masses. Anything that helps reiterate the importance and enjoyment of our heritage foods is a Very Good Thing!
Historically, black pudding was made to use up every part of the pig. As the saying goes, everything but the ‘oink’ had a place in the kitchen. When an animal was home reared with care over many months, every bit of it was precious to feed the family. Black pudding is still made by our producers in the time honoured way, to ancient family recipes which are secret to the maker. Recipes vary, but Irish black pudding usually contains pinhead oatmeal, salt and lots of pepper to give a kick of spice.
Jack McCarthy of Mc Carthy’s of Kanturk, Co. Cork and Sean Kelly of Kelly’s of Newport, Co. Mayo, are so good at making black pudding, that they have even received major accolades from the French, who are generally pretty slow to acknowledge that anyone else can make something as good as they can!
At Inch House in Thurles, Co. Tipperary, Nora Egan makes Inch House Black Pudding to her grandmother’s original recipe. A recipe that has spanned three generations, is now served to her guests at breakfast every day, as well as being given the smart treatment at dinner time.
So now for the converts and die-hard fans alike, what will you do with yours? A few ideas include:
- Slice and fry for a traditional breakfast.
- Toss warm chunks of black pudding into a leafy salad with crispy croutons.
- Use black pudding with apple chutney to make filo pastry parcels before baking as a first course or canape.
- It can be used in stuffing for both chicken and pork.
- Include in a homemade burger mix for a macho punch.
Black pudding has all sorts of uses, and no doubt will have a few more now it’s a trendsetter! Here are some recipes from our chefs, to whet your appetite.