Theres something very Marmite about black pudding. Some people cant stand the thought of cooked blood with lumps of fat in it; others love the savouriness and crumbly texture. Im in the latter camp. Coated in breadcrumbs and fried it makes a fantastic snack, or it can be used as an accompaniment or as a stuffing to chicken and pork.
Ive used Barts Lemon-Sweet Pepper Rub to flavour what can be a bland meat, but simple salt and pepper also does the job. Just make sure you baste, baste, baste to keep the meat dry.
1 tbsp olive oil
Knob of butter
2 pork cutlets, trimmed of fat
1 packet Barts Lemon-Pepper Rub (this was sent to me for review purposes)
200ml vegetable oil, for frying
125g black pudding, cut into four pieces, skin removed (I used Clonakilty black pudding, I bought at the Taste of London Festival)
50g plain flour 1 free-range egg, beaten
50g Panko breadcrumbs (I used Blue Dragon)
1. Heat a large ovenproof frying pan until hot and add the olive oil.
2. Season the pork cutlets on both sides with the Lemon-Pepper Rub and place in the frying pan. Cook, turning once, until golden-brown on both sides. Add a knob of butter and baste the cutlets for 6-8 mins, until completely cooked through.
3. Meanwhile, mould the black pudding meat into golf ball-sized balls, then dredge in plain flour. Dip the floured black pudding into the beaten egg, then dip into in the breadcrumbs to completely coat.
4. Add the vegetable oil to a pan and heat until a Panko crumb sizzles. Add the black pudding balls and cook for 3-4 minutes, or until golden-brown and completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper.
5. Serve with gently braised leeks and borlotti beans, seasoned with salt and pepper.