This fabulous recipe for pork stuffed with black pudding wrapped in prosciutto comes from Glasgow-based food blog writer and reviewer, Catherine Noble. You can catch her catch her words of foodie wisdom at the wonderfully named Noble Nourishment. Just to tantalise your taste buds even further, Catherine’s next adventure will be a black pudding mash. Watch this space!
So many people are scared of black pudding, and I used to be one of them. Nowadays, I just play ignorant and enjoy it, without thinking about what it actually is (come on… it’s better this way!).
I was throwing a wee dinner party and knew my guests all liked black pudding (it would have been a bit of a risk otherwise!), so I decided to make Pork Stuffed with Black Pudding, wrapped in prosciutto. I’ve made this once before although I used pork tenderloin and black forest ham the last time. I felt the ham was too overpowering for the dish. This time, I used loin steaks instead of tenderloin.
This is a perfect dish for a dinner party; you might even convert a few black-pudding-phobes if they’re brave enough!
Ingredients (Serves 5)
5 pork loin steaks
4 slices of black pudding (or 230g)
2 packs prosciutto ham (about 4-5 thin slices per steak)
First, I placed each steak in turn on a piece of cling film. I covered it with another piece of cling film. Then I beat it to… eh…death, thinking aggressive thoughts. This flattens it out and makes it easier to roll later!
Serene once more, I took 1/5 of the black pudding (which I’d bashed with a fork into a bowl to break down a bit), and I spread it across the pork like this:
I rolled it up and placed it on a bed of prosciutto.
I wrapped the prosciutto around it, then covered each one in clingfilm into a wee sausage shape. I put them in the fridge to keep their shape. I done it overnight, but I’m sure an hour would do if you’re pushed for time.
I baked it for 30 mins in a preheated oven (180 degrees). I served it with Clapshot (which is mashed potatoes & turnips, cream and chives. I also made it for Burns Night. Delicious!) and honey glazed carrots and green beans.
I smothered it in a gravy made from: the meat juices, a glass of red wine and 2 Oxo cubes, reduced to a thickness I liked.
I love the way it looks when you cut into it!
I hope you give it a try!
Read Catherine at http://networkedblogs.com/ii2pD or follow her on Twitter @NobleNourish