Sides: Black pudding stacks

Black pudding is back on the menu, it’s even being touted as a ‘superfood!’  Black pudding is so flavoursome and an extremely rich source of magneisum, potassium, iron and many more essential nutritions. Here’s an easy way to incorporate some black pudding in a recipe you can serve as a great appetiser or party snack. You could even have them for breakfast if you add an egg and some leafy greens!

15

minutes prepation

25

minutes cooking

6-8

servings

Ingredients

  • 1 black pudding sausage
  • 1 red pepper
  • Half a block of full fat feta cheese
  • 1 tbs fresh parsley, roughly chopped

Method

  1. Preheat the oven to 200°C. Cut the red pepper into four pieces and leave the skin on.
  2. Place the pepper in the oven and cook for about 20 minutes.
  3. Meanwhile slice the black pudding into 1cm thick slices. Fry in a non stick pan for a couple of minutes on each side.
  4. After 20 minutes, or when the skin begins to blister remove the pepper from oven and place in a plastic bag to sweat.
  5. Reduce the oven to 160°C.
  6. After five minutes remove the pepper from the bag and peel the skin off. Slice into thin strips.
  7. Arrange the black pudding slices on a baking tray then place a couple of strips of pepper on each slice. Crumble some fetta over the top then place in the oven and bake for 5 minutes.
  8. Remove and top with some chopped parsley. Enjoy warm.
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