Reader you may remember from an earlier post I was filmed for a slot on TV in the summer, so just so you have the recipe I have decided to write up a detailed post of the recipe I prepared. This savoury snack is great for the upcoming festive celebrations and also ideal for converting black pudding haters into black pudding lovers.
For both the slot on TV and this recipe I used "The Bury Black pudding company" black pudding, but I like RS Irelands Black puddings too, in fact most butchers locally make their own black pudding, Browns Butchers in Chorley are legendary.
The recipe for these parcels is also featured in the Lancashire Recipe booklet that was published recently as well, so its becoming pretty famous. I love that this recipe features pretty lowly ingredients but by the end you have something glamorous and suitable for serving at any drinks party.
I am also pleased to say as well that I used Lancashire cider in the sauce and homegrown rhubarb, in the filming this was fresh from the garden but when I remade this recipe for the blog post, it was from the freezer. The cider is from Doves Sykes an artisan cider producer from the Ribble Valley - Ribble Valley Gold is produced in small quantities and is a still dry cider ideal for drinking or cooking with.
I have no idea as to whether the slot I filmed will be used on the show, today is Lancashire Day so I thought I'd post the recipe to celebrate the day.
Update: the clip was used on Paul Hollywoods Pies and Puds on 27th November 2013 its currently avaliable on iplayer but Mr Lancashire Food has also made a copy of Youtube which you can find here
I got a "nice one Linzi" from Mr Hollywood himself so he must have liked the recipe, why not try it for yourself.
What you need
- Black pudding
- Rhubarb (fresh or frozen)
- Cider (medium to dry)
- Salt and Pepper
- Filo pastry (shop bought fresh rather than frozen)
- Vegetable oil
What you do
- First pre heat the oven to 160C
- Fry off the black pudding until a little crispy
- Remove from the pan and set to one side
- Now cook of the finely chopped onions until slightly soft, now add the rhubarb and cider (in my case a lovely local one)
- Simmer until soft and the moisture has been driven off
- Allow to cool before filling your parcels
- Spoon your filling onto a single sheet of filo, folded in half and create your parcels
- Place on a baking tray brushed with a little oil and cook until golden brown
- Serve hot or cold either on its own or with a sweet chilli sauce if wanted