|A waste of a perfectly poached egg|
You can imagine how gutted I was several days later when we finally watched that particular episode and I discovered that Stephen had indeed left in a double firing. And of course, I already had my black pudding.
This has bothered me for nearly two weeks now. Every time I've opened the fridge, it's been staring at me.
I decided to discuss it with my mentor. Normally I like him and respect his opinion which I why I asked him to be my chief cheerleader and motivator (at work!). One of his roles is to ask me why I'm making particular decisions in my (work) life and challenge me if he thinks I should be doing something else. I'd desperately been hoping he'd say something like 'Are you completely mad? I wouldn't feed that to my dog!'** He told me that black pudding is one of his favourite foods ever and I should definitely try it. I'm now considering looking for a new mentor.
So this weekend it came time to bite the bullet. I'm emptying the fridge of perishables in advance of our impending holiday and conveniently, it went out of date today. I'd researched this recipe a while back. It seemed like a good idea because it wasn't a whole piece of black pudding; nor did it require expensive ingredients to go with it (scallops and black pudding is such a waste of good scallops). I made my mash yesterday but couldn't bring myself to eat it at lunch time so it became today's breakfast.
|That fateful tweet|
Having forgotten to mix in the spring onions, I panfried them and served them on the side. As I don't like cherry tomatoes - and didn't want to buy some just for this one recipe - I used up some of the Chilli Jam that I made a while back (batch number three!). And I served it with a poached egg because I prefer them to fried ones.
The verdict? Well it was okay, but it's not something I'll be cooking again. Ever. Unless the husband ever decides to like black pudding (in which case I'll probably just divorce him). It had a very earthy flavour. Almost like I'd made the potato cakes by mashing in the (unwashed) skins. And it gave them a bit of spice too. But it didn't rock my world.
Maybe I should just try it on it's own as part of a full English. Or in some fancy restaurant, cooked perfectly with scallops or made into pakora or something. But the chances of going to a swanky restaurant in the current millenium is probably hovering around the zero mark. So I don't think I'm ever going to have a torrid love affair with the stuff.
Here's the recipe for your delectation. If I adapted it in any way, I'd drop the black pudding and serve it with some lovely pink rashers of smoked bacon.
*Well most of the time....
**He doesn't have one