After my recent posting about Haggis, I shall now extol the virtues of Black Pudding.
I'm sure that good black pudding is available 'North of Watford', but in the South of England it tends to come in nasty black tubes from the supermarket, and is not to be recommended.
Here in France, however, it's mostly an artisnal product, and comes in numerous forms; my favourite being 'Boudin Viande' (above).
And seeing as we are inundated with cepes at the moment, why not a simple combination of the two. This was my breakfast after having just returned from the woods with yet another huge haul.
Lady Magnon has just seen the above pix and declared them to be 'off-putting'. Well it's a classic peasant dish, no frills, no fancy towers, just wonderful flavours. I didn't think it needed dressing-up! She wouldn't eat boudin anyway.ReplyDelete
We think that we may be with Lady M on this one - Black Pudding has never been at the top of our favourite foods list!
Looks lovely wouldn't know what to look for with mushrooms. Shame you are not a bit closer to Loches, then maybe we could go to the forest to look for mushroomsReplyDelete
Now we're talking...ReplyDelete
Have you tried BP with broad beans Cro?
Looks good enough to eat!ReplyDelete
Chris. I love Broad beans, but have never made the link with BP. I SHALL.ReplyDelete
Sue. I hope you found plenty of Cèpes. Our woods have been overflowing!!!ReplyDelete
We have weeks of waiting for the chance of any cepes to appear here. Once again, you find me envious. We can get award-winning black puddings of the artisan variety all year round though. H.I. refuses to eat it, but I tell her that she eats it anyway if she has an un-bled steak. You might as well use all that blood for something other than fertiliser. I don't think that - traditionally - there is any part of a pig which is uneaten, so watch out for those round bits with the holes in them in your pork scratchings.ReplyDelete
I know those bits you mean. I also take them off my large slabs of belly!ReplyDelete
Oh how right you are Cro! The first thing that I did with the potter when I stayed with his family in Rochdale on a saturday was trip off to Bury [pronounced berry!] to buy the Bury black pudding from the market! I was informed that it was the best and invited to take a bite.....even though I'm Irish...it's not my cup of tea...but it still gets bought from the market here in cheshire now and again and as that "loving" wife I cook it ! I want extra points for that!ReplyDelete
I haven't got any black pudding but my lovely neighbour has this very minute just brought me a basket of enormous cepes. Going to saute them in garlic butter for lunch methinks.ReplyDelete
Ridiculously rare steak, YES! Blood pudding and blood soup, no thank you. The thought of both is very off-putting, although my in-laws swore duck blood soup to be a delight.ReplyDelete
HI ...I SEE WHERE YOU FOLLOW TOM(ENGLAND) AND NOW HERE ON WILLOW. I HAVE TO SAY MY G.DAUGHTER WOULD LOVE YOUR PICTURE, SHE WANTS TO BE FRENCH AND SHE'S ONLY 7. ALTHOUGH,I KNOW SHE WOULD NOT EAT ANYTHING LIKE THAT.SMILES,SUSIEReplyDelete
Not sure I want to look Black Pudding up on the Internet. It might be one of those things I am better not knowing about.ReplyDelete
You can make anything look good Cro, but there is a reason why the cuisine of the British Isles is not talked about much.
Not off-putting at all. It made me starving! I highly approve of the cast-iron, by the way.ReplyDelete
I have never tried black pudding - it is available in supermarkets here - but the quality may be dubious. If I ever get back to U.K./Europe I must put it on my bucket list to at least try.ReplyDelete
Sorry not sure if I could eat it either but a very interesting post.ReplyDelete
I do love mushrooms but would not know which ones to pick like too many I am spoiled to the produce stands..
Have a great weekend
Can't get decent black pudding North of Watford either, thanks to EU regulations, butchers aren't allowed to make it.ReplyDelete
We can still get proper Cumberland sausage though.