Comments on: Black Pudding and Pea Risotto https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/ A (photo) diary of our dinners Sun, 23 Jan 2011 23:28:51 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: OJ https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-63457 Sun, 23 Jan 2011 23:28:51 +0000 http://dinnerdiary.org/?p=3426#comment-63457 You can leave it in the whole time and get a good result — the trick is to fry the black pudding off with butter (and a bit of oil) and then use a splash of red wine and balsamic vinegar where you would normally use white. then instead of looking grainy/muddy it sort of blossoms into a rich reddish-brown, sort of like the colour of a rich beef stew.

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By: Stephen https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8541 Wed, 19 Aug 2009 14:21:13 +0000 http://dinnerdiary.org/?p=3426#comment-8541 Karine, black pudding is one of those things that sometimes makes people say “eeew” when they first hear about it. It is a type of blood sausage, like French boudin noir or Spanish morcilla. It is often eaten for breakfast and is particularly popular in Scotland.

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By: Karine https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8539 Wed, 19 Aug 2009 11:19:17 +0000 http://dinnerdiary.org/?p=3426#comment-8539 OK maybe I am not familiar with English cuisine, but it is the first time I hear about black pudding.

Cooking is always a learning process. Next time, this dish will be better 🙂

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By: Claire (VRB) https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8538 Wed, 19 Aug 2009 10:37:13 +0000 http://dinnerdiary.org/?p=3426#comment-8538 It looks quite nice you know! Not as awful looking as you were making out Miss! I thought it was going to look like black tar with rice in!

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By: gourmet chick https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8537 Wed, 19 Aug 2009 10:26:50 +0000 http://dinnerdiary.org/?p=3426#comment-8537 Great idea – a combination of Italian and English food – love it. Always good when you instantly know how to improve a recipe as well.
.-= gourmet chick´s last blog ..La Fontaine de Mars (Gourmet Chick in France) =-.

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By: Stephen https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8536 Wed, 19 Aug 2009 09:57:13 +0000 http://dinnerdiary.org/?p=3426#comment-8536 Jonathan, I think you might be right about the morcilla being better suited to it, it would crumble better. And I’ve just investigated, it’s made from rice rather than oatmeal, which makes it more appropriate too. The black pudding that we used was Bury style black pudding, but I’m more of a fan of the texture of the Stornoway style, which might have worked better too.

The rice is, I’m ashamed to admit, hastily purchased M&S risotto rice. I don’t know what variety it actually is, but it didn’t produce as creamy a finish as the vialone we’ve been using recently.

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By: Jonathan https://dinnerdiary.org/2009/08/18/black-pudding-and-pea-risotto/comment-page-1/#comment-8535 Wed, 19 Aug 2009 09:27:22 +0000 http://dinnerdiary.org/?p=3426#comment-8535 What an interesting idea. I love black pudding. Maybe it would work better with morcilla? And what sort of rice have you used… it looks a bit like spelt…
.-= Jonathan´s last blog ..La Barca – Ideal for Dinner before the Old Vic =-.

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