Saturday, 7 May 2011
Bacon Wrapped Chicken on Black Pudding with Peppercorn Sauce and Beetroot Salad
Blood sausage, blood pudding, or black pudding - as it is called here in the UK - are all essentially different names for the same product. The ingredients will vary significantly but all have one common principal ingredient and that is blood. Although the idea of eating such a concoction may sound off-putting to many people, black pudding is not only delicious but extremely versatile in the many ways in which it can be cooked and served. Whether you wish to enjoy it as part of a full fried breakfast, or as an accompaniment to chicken as in this recipe, black pudding is something that all who love sausages in particular should at least make the effort to try.
Black pudding by whatever name is not always easy to get a hold of in the USA in particular but Amazon does have a wide range of options in this respect which you may wish to consider:
Ingredients per Serving
1 chicken breast fillet
2 large bacon rashers
2 3" slices of black pudding
Handful of fresh rocket
1 small cooked beetroot
2oz blue cheese (such as Stilton)
3 fl oz double (heavy) cream
1/2 tsp whole black peppercorns
Salt and pepper
Sunflower oil for frying
Beetroot can be bought whole and precooked in vacuum packs from supermarkets. If you are cooking the beetroot, be aware that beetroot does take up to a couple of hours to cook from raw. The beetroot used in this recipe is not pickled, simply boiled in water.
Season the chicken breast and wrap it carefully in the bacon rashers. Place it on to a sheet of tinfoil and wrap the foil loosely to form a sealed tent. Place it on to a baking tray and in to an oven preheated to 400F/200C for twenty-five minutes.
Remove the tray from the oven and set it aside to allow the chicken to rest while the rest of the ingredients are prepared. Add a little sunflower oil to a frying pan and fry the black pudding slices for about three minutes each side on a medium heat until cooked.
The black peppercorns should be cracked with a pestle and mortar but not ground to a powder. They should be added to a small saucepan with the cream and a little salt, which should be put on to a low heat to reach a simmer.
Lay the rocket leaves on the serving plate. Dice the beetroot and blue cheese and scatter over the rocket. Remove any remaining plastic rind from the black pudding and plate it next to the salad. The bacon wrapped chicken can now be unwrapped - careful of escaping steam - and sliced in half at a forty-five degree angle. Place half a piece of chicken on top of each black pudding slice.
When the cream and cracked peppercorns have reached a simmer, give one final, thorough stir, pour over the chicken and serve your meal(s) immediately.
If you want to find more delicious black pudding meal suggestions, you may wish to visit the site linked to below.
Black Pudding Recipes