Serves 2
Ingredients
- 1 small knob of butter
- 1 tablespoon extra-virgin olive oil
- 1 onion, very finely sliced
- 250g (9oz) black pudding (see below)
- 12 sage leaves
- 2 duck eggs
- 2 or 3 thyme sprigs
- salt and black pepper
For the black pudding (makes 2 terrines)
- 500g (14oz) pork back fat
- 4 onions, diced
- 2 teaspoons ground black pepper
- 2 teaspoons ground coriander
- ½ teaspoon ground mace
- ½ teaspoon hot smoked paprika
- 20g (¾oz) soft brown sugar
- 4 teaspoons salt
- 100ml (3½fl oz) double cream
- 100ml (3½fl oz) brandy
- 1 litre (35fl oz) pig’s blood
- 250g (9oz) fine oatmeal
- 200g (7oz) breadcrumbs
- 250g (9oz) cooked pearl barley
Method
To make your own black pudding, heat the oven to 120°C/235°F/gas mark 1. Place a large, heavy-based pan on a low heat. Dice the pork fat, add a quarter of it to the pan and cook, stirring, until it starts to render.
Add the diced onion and cook for 8–10 minutes, until soft but not coloured. Remove from the heat, then add the remaining fat along with all the ground spices, and the sugar and salt. Stir to combine. Pour in the cream and brandy, then, once the pan has cooled a little, slowly add the blood, stirring continuously. Fold in the oatmeal, breadcrumbs and pearl barley and let stand for 30 minutes to thicken a little.
Line two 450g (1lb) loaf tins with cling film, leaving some excess overhanging. Stir the mixture, then divide evenly between the tins. Fold the overhanging cling film over the top. Cover with foil, crimping it tightly around the edges. Place the tins in a roasting tray half filled with hot water, then place the whole lot into the oven and cook for 1½ hours, or until the internal temperature of the pudding reaches 72°C (162°F; you’ll need a probe for this). Allow the puddings to cool before turning them out and refrigerating.
To make the dish, melt the butter with the oil in a large frying pan over a medium heat. When it’s bubbling, add the sliced onion and season. Cook, stirring regularly, until the onion starts to crisp at the edges. Remove onto a plate and keep warm. Slice 250g (9oz) black pudding into 1–2cm (½–¾in) slices and add to the frying pan. Tear in the sage leaves. Fry the pudding slices for 3–4 minutes on each side, until crisp. Return the onion to the pan to heat through, then use a spatula to move the black pudding to the side of the pan. Crack the duck eggs into the pan. Season, and scatter over some thyme leaves. Cook the eggs to your liking. Serve the black pudding on plates with the onions and sage, and the eggs alongside.
