Pulled pork and black pudding bon bons with Northern Monk, Heathen

It is no secret that I have an almost irrational love of Black Pudding. However, in this dish it is not the super star, merely a bit part player in a supporting role. This dish is a starter though quite a strong first course to any meal. It also uses up leftover meat. Any leftover roast meat can be used here, as long as it can be shredded like pulled pork. (For the record, I cure my own bacon and the meat from this came from the trimmings and ribs left from preparing the belly for its cure, they were simply slow roasted and shredded).

Mrs H.S. Ball's Peach Chutney is a South African classic. It's a bit like a mango chutney with a peachy overtone. Like mango chutney, it has hundreds of uses, from being alongside a curry to a decent ham sandwich.

• 120 gms shredded (or pulled) pork (though it could be any meat you happen to have left over)
• 50 gms black pudding (about one slice)
• 2 eggs
• Handful of breadcrumbs
• Handful of plain flour
• A splash of milk
• Jar of Mrs H.S. Ball's Peach chutney
• 4 rashers of good smoked bacon (you could even try making your own

Blitz up the black pudding in a small blender and add it to the shredded meat with one of the eggs and a sprinkling of bread crumbs. Mix this well and then portion it into 8 balls. Roll them well and pop them into the fridge for twenty to firm up a bit.

Pre-heat the over to 160 degrees fan.

Prepare three bowls. In the first bowl put the flour (with a little seasoning); in the second bowl, beat the remaining egg with the milk; the breadcrumbs go into the final bowl. Take the balls and coat them in the flour then pass them through the egg wash (ensuring it is totally coated) and finally through the breadcrumbs to cover completely. Pop them back in the fridge.

Place a small sheet of baking parchment on a flat tray and very lightly oil it. lay the rashers of bacon on this and place another oiled sheet on top. On this place a flat bottomed roasting dish and place it all in the oven for about 20 minutes. The bacon should come out crisp and flat.

Take the bon bons out of the fridge and place near the hob. Fill a sauce pan 1/3 full of a neutral oil (like sunflower) put this on the hob and turn on. Do not take your eyes of the oil, deep fat frying is dangerous. When a loose breadcrumb, thrown into the oil, fizzes and browns quickly the oil is ready. Cook the  bon bons, four at a time, in the oil. When cooked pop them in the oven which should still be warm.

Its time to plate up! Pour a line of chutney on the plate and place a bon bon at each end of the chutney. Place a rasher of bacon across the top and serve, 

The Match

Northern Rock produce awesome beers. They are proud of their humble roots and produce some of the most drinkable beers I know. Heathen is full of tropical and stone fruit on the nose and this carries through to the palate and the finish is sweet and fresh. It is a brilliantly made modern IPA. The stone fruit notes were picked up in the chutney and the alcohol cut through the richness of the bon bons beautifully. This was a lovely match.

Salmon Fishcakes and Pilsner Urquell

 

Most of my Christmas dishes were accompanied with wine which is why this blog comes a couple of days late. On the big day myself and the Beautiful Wife had Roast duck on the big day accompanied by a beautiful 1999 Pavilion Rouge (Chateau Margaux's second wine) if you are interested.

There is time during the "in between period" for simple food which brings comfort and sustenance without testing the recipient or the cook. It is also a time for using leftovers and not wasting anything that can be saved.

Salmon fishcakes (recipe per person)

• 150 gms mashed potatoes (must be cold and as dry as possible)
• 100 - 150 gms cold cooked salmon (or any other cooked flaked fish)
• 1 egg beaten with a splash of milk
• 50 gms of flour
• A handful of breadcrumbs
• Vegetable oil for frying

Roughly mix the potato and fish with your hands and form into two or three thick patties. Coat them in the flour and then put them in the egg wash to make a glue. Finally drop them into the breadcrumbs to form and even coating. pop some oil in a frying pan, a depth of about 5 mm should be fine. Heat up the oil and fry the fishcakes on both sides, gently splashing a little of the oil up the sides to give and even fry. Serve with chips or just a nicely dressed salad.

A couple of additions, if you fancy: You could add a few sesame seeds to the breadcrumbs, you could change some of the fish for smoked salmon off cuts, you could also add in some dill or parsley to the mix, etc.

The Match

Pilsner Urquell literally translates as "Original Pilsner" it was the first lagered beers of this type to use pale malt and thus, in many ways invented the idea of the modern lager. It is, without doubt, a classic beer. A grassy, herby nose gives way to a soft malt body on the palate ending with a dry crisp finish. A measured bitterness means that this beer is perfect with the richer oily fish. The Breadcrumbs are perfectly echoed in the malty body of the beer. If you had not tried Pilsner Urquell yet I strongly urge you to do so, it may be the start of an education of lagers beyond the usual macro brewery fare.