So we’re starting the year with something a little different – we’re vowing to try something new every month. Putting aside all initial thoughts or presumptions, and just going for it. Most will be documented here, so you can see some of the best of the new things we’ve tried each month.
First off…Black pudding.
Black pudding dates far back, with the first known written mention of the food in 800bc! There are many theories to how it travelled across the countries and even Henry VIII is said to have feasted on it as part of his huge banquets. So it’s got a huge heritage!
However, black pudding is something I’d never touch before. I just didn’t like the thought of it. I mean, how could something which included blood taste good?
If I ever ordered a full English, that would be something I’d ask to be left off – but that’s the only time I’d really have had the chance to try it when out, and I don’t really order a English breakfast when avocado on toast, shakshuka or poached eggs are on the menu. Alex however, had a full English recently, and devoured the lot, including his black pudding, so it got me intrigued…If Alex could eat it, and he’s the fussy one, it must be ok.
Luckily enough, Clonakilty got in touch and sent me some samples – I was still a bit weary, but decided I had to give it a whirl.
Clonakilty, the Irish favourite, produces black pudding, sausages and bacon using traditional techniques – a secret recipe which has been handed down for generations – and top quality ingredients. We got to try the brand new gluten free range of black pudding, from the mini pack.
Alex’s friend was still round, from crashing the previous night so I treated the boys to a full English to help with the hangover, and myself a slightly more ‘me’ breakfast consisting of hash browns, avocado, poached eggs and black pudding.
Clonakilty’s Blackpudding (beef, oatmeal, onions, beef blood and a secret blend of spices) has a rich, deep and meaty flavour. The blend of spices used in the recipe, and crumbly nature, made it tasty sprinkled over my brunch dish. It’s ample flavour went beautifully with the avocado and eggs, but you only need a little bit.
The Clonakilty whitepudding was slightly more light in flavour, with a more herby taste. Consisting of pork, oatmeal, onions and a blend of spices, it was more like a fragrant sausage, and was definitely the favourite of the two. I didn’t even know whitepudding existed!
What’s more, you can’t even tell they’re gluten free!
Black pudding (and white pudding) might be well known in the breakfast repertoire, but it does work well with other dishes too. We also tried it stuffed in chicken, and crumbled over jacket potato with cottage cheese and it worked beautifully. This is definitely something we’ll be experimenting more with this year, particularly the white pudding.
Have you tried black pudding or white pudding before?
*I was sent samples of Clonakilty Blackpudding and Clonakilty Whitepudding to review. All views my own.