Black Pudding, Beetroot & goats cheese salad

Black Pudding, Beetroot Salad & Goats Cheese Salad

I’ve loads of Beetroot growing in my garden just now and perfect season for it too, so decided on a little treat for lunch today. Certainly beats the Ryvita’s….lol.

Beetroot is packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Perfect pairing with Beetroot for me is definitely Stornoway Black Pudding & Goats Cheese, just so yummy! I served with some Homegrown Spinach too.

Serves 2

4 large Beetroots – Cooked and Sliced into bite size chunks

60g Goats Cheese

4 Slices of Black pudding

1 tbsp Balsamic Vinegar

Pinch salt

1 tsp Mixed Herbs

Handful of Spinach – chopped

Sunflower & Pumpkin Seeds to top

  1. Place Beetroot into a bowl, add balsamic vinegar, salt & mixed herbs and mix through.
  2. Cook Black Pudding in a pan on medium to high heat for about 3-4 minutes each side with a little oil. Remove and pat dry, break up into bite size pieces and add to beetroot and mix through.
  3. Chop up the spinach and lay on a plate, top with the beetroot and black pudding then tear the goats cheese over and serve with pumpkin & sunflower seeds.
Plate of Black pudding, Beetroot & Goats Cheese

Wee Scottish Brekkie Omelette

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I love a full cooked Scottish breakfast but I also like to eat healthy……this little creation is only 240 calories and about 6g fat……you still get the full flavour without the guilty feeling. A win win all round. I just love breakfast times.

I source all my ingredients locally so everything is fresh and super tasty!  Not joined a Food Assembly near you  yet, sign up here:-

https://thefoodassembly.com/en

I’m also following Jamie Oliver’s Food Revolution and oh yes this is my omelette challenge entry too! Haven’t signed up yet? Here is the link below.

http://www.jamiesfoodrevolution.org/

 

Makes 1 omelette

2 eggs

2 slices of Black Pudding

1 rasher of low fat smoked bacon

1 mushroom

2 cherry tomatoes

Salt & Pepper to taste

1 Tbsp of baked beans

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  1. Heat some low fat cooking spray oil in a pan and lightly fry black pudding (6 mins), bacon (3 mins), mushroom and tomatoes (2-3 mins).                                                                                 20160521_094035
  2. Beat eggs together, add in salt & pepper, heat oil in a pan and cook omelette until slightly running on top still.20160521_094452
  3. Add in the filling above and cook for further 1 min, then fold and serve with some baked beans. Yummy! 20160521_094730

I also love it when you get a doubler…….maximum flavour too!  20160521_094112

 


Black Pudding the NEW Superfood!

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Black Pudding a Superfood!

One thing you wouldn’t expect when compiling your superfood diet now that January is here would be something you’d find on a fried breakfast.

However, this year you can include black pudding to your new year shopping list as experts reckon it is about to be extremely popular in 2016.

The divisive breakfast staple – traditionally made using pig blood and oatmeal – is actually full of protein, calcium and potassium.

It also enjoys the benefit of being nearly carb free and packed full of anaemia-preventing iron – something lacking in modern diets.

The black pudding surge has already begun in earnest, with one Scottish butchers, famed for their blood sausages, already seeing sales soar.

Benefits: The blood sausage is full of iron that can prevent fatigue 

Shona Macleod, managing director of Charles Macleod Butchers in Stornoway, told MailOnline: “The shop has just opened again.

“I opened the mail orders and we had about 40 black pudding mail orders to go out today.

“That’s is a lot for the first day open in January.”


Chicken with black pudding

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Serves 2-3

1 large or 2 small chicken breasts chopped

1 onion sliced

100g Stornoway or Halls black pudding sliced

4 small/medium potatoes peeled and sliced

1 cooking apple diced

250ml chicken stock

25g butter

Salt and pepper

Plain flour to coat chicken

1. Coat the chicken in flour and season well,  Fry chicken and onions until browned

2. Layer half the potatoes on the bottom of a casserole dish, then add the chicken, then half the onions, then the black pudding and apple then with remaining onions and top with last layer of potatoes.

3. Pour in chicken stock, cook in the oven at 180 deg for 1.5 hours.

4. Add the butter and return to over to melt through, cook for 1/2 hour more.

5. Serve…..this is really yummy and filling. As you can see my partner loved it…empty plate!

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Black Pudding Truffle with Scrambled eggs

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I visited my local butchers (Patrick’s of Camelon), they had a new black pudding recipe with apple and onion through, they called it the Truffle Black pudding…sounding different and delicious I had to try.

1. Heat Black pudding in the microwave for 50 secs and mash  up.

2. Scramble up 2 eggs adding in some crack black pepper and some chives. Serve up together.

The pudding was definately different a bit sweeter but absolutely delicious. A yummy scottish brekkie.


Black Pudding, Smoked Venison with a Poached egg and beetroot sauce.

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Visited the Hopetoun Farm shop on the grounds of Hopetoun House in Edinburgh and picked up some amazing foodie things.  http://www.hopetoun.co.uk/farm-shop-home.html

They have their own butchery and delicatessen all produced on the Hopetoun Estate. They also support local new produce from Scottish suppliers and have a great selection. They have also won The Great Taste award 3 years on a row and also Scottish Champions for local food.

award

I picked up some Stornoway Black Pudding, Rannoch Smokery Smoked Venison Slices, Eggs and Baxters Beetroot from Fochabers.

1. Fry the black pudding in a pan using a light spray olive oil for about 10 mins (5 mins each side).

2. Bring a pan of water to the boil add in couple of tsp of vinegar then reduce to a simmer, stir the water so you make a swirling effect then slowly lower your egg into the pan and poach for about 4 mins, more if you like it hard centre.

4. Using the Beetroot juice spread some on plate, sit black pudding on top, then a piece of venison, then a slice of beetroot and finally top with your poached egg, season with some cracked black pepper and voila….yummy Scottish brekkie!