BLOOD PUDDING
A playful twist on a Bloody Mary, made with Black Cow & English Strawberries, clarified spiced tomato juice and served with crisp fried black pudding.
Ingredients
For the cocktail...
Black Cow & English Strawberries, 40ml
Clarified spiced tomato juice - recipe below
For clarified spiced tomato juice...
10 whole tomatoes
Half a chilli
Pinch of celery salt
Pinch of citric acid
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
Step by step
For spiced tomato juice...
Blitz together all the ingredients until blended into a liquid.
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Put the mixture in the centre of a cheese cloth and tie a knot.
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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.
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For the black pudding...
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.
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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.
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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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