This is a different little version of a Bloody Mary, made with our strawberry vodka and a spiced clarified tomato juice and served deliciously with our fried black pudding. You'll need plenty of time for this one as it requires some overnight preparation.
IngredientsFor the cocktail...
Black Cow & English Strawberries, 40ml
Clarified spiced tomato juice - recipe below
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For clarified spiced tomato juice...
10 whole tomatoes
Half a chilli
Pinch of celery salt
Pinch of citric acid
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For the Black Cow Blood Pudding...
1 litre fresh pig’s blood
150g Cooled cooked rice (over cooked is best because it has absorbed as much liquid as it can and will help keep the pudding moist) 150g Rolled oats (not instant) 300g Pork fat, cut into small cubes One small onion, finely diced ½ tsp nutmeg ½ tsp salt Freshly ground black pepper to taste
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Step by step |
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For Spiced tomato juice... Blitz together all the ingredients until blended into a liquid. – Put the mixture in the centre of a cheese cloth and tie a knot. – Place in a strainer over a bowl and allow the liquid to seep out over night. You will be left with a clear, flavoursome liquid. – For the cocktail... Shake together all the ingredients – including the spiced tomato juice – with ice and pour into a chilled glass. Serve with Black Pudding - recipe below. – |
| For the Black Pudding... |
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Preheat your oven to 175c and grease and line a 40cm long baking tin.
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Mix all ingredients except the blood in a large bowl – ensure they are mixed well. –
In a separate bowl whisk the blood briefly, then pour it through a fine sieve and into the mix . Fold in.
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Pour the mixture into the baking tin making sure all the solids are evenly distributed. Bake for 45 mins. The blood slice is done when a skewer comes out clean (as it would with a cake). If its not done after 45 mins, put it back in the oven and keep testing it every 5 mins. –
Remove from the oven and cool to room temperature.
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Cut into small circles with a pastry cutter and fry until slightly crispy and warmed through. |
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