Black pudding is a culinary curiosity, an oddity even, a food item that can excite strong dislike, and one which is rarely seen at dinner parties, as it crosses too many taboos and prejudices and is obviously an acquired taste. To chance it with the dietary requirements of divers visiting diners might be considered a host or hostess’s bridge too far. After all we are talking about a product made mainly of congealed pigs’ blood. I acquired a taste for black pudding early, my mother frying rounds of it sliced off a Don horseshoe-shaped sausage. I didn’t always wait for the frying; being a teenager I could eat the stuff chilled, straight off the roll, straight out of the fridge. Delicious. I bought some recently after a long hiatus. The meal I presented to a certain party featured black pudding in a pasta dish and was an undoubted success, but I had had to resort to a certain subterfuge to enhance its acceptability. I told my dining partner that the recipe for the meal ha...
What I cooked last night.
Recipes and ruminations from a small house in a big city.