Black Pudding Terrine: A Savory Delight

Black pudding terrine is a dish that combines black pudding with other ingredients such as meat and vegetables, which are pressed into a mould and served in slices. It can be served as an appetizer, a breakfast meal, or a main course. The black pudding is typically mixed with other meats such as chicken, pigeon, or pork, and seasoned with various spices and herbs. The mixture is then pressed into a terrine mould, covered, and baked in a bain-marie or a pan of hot water. After baking, the terrine is typically chilled before being sliced and served. Some recipes also include a piccalilli sauce made with vinegar, sugar, and various vegetables, which is served on the side.

Characteristics of Black Pudding Terrine

Black pudding terrine ingredients

Black pudding is a type of blood sausage that is popular in the UK and other parts of Europe. It is made from pork blood and fat, typically mixed with oatmeal, onions, and spices. When making a black pudding terrine, the black pudding is often diced or sliced and used as one of the main ingredients, along with other meats and vegetables.

Meats:

• Black pudding (diced or sliced)
• Bacon (streaky or rindless)
• Chicken
• Pork
• Ham hocks and trotters
• Pigeon

Vegetables:

• Onion
• Cauliflower
• Radishes
• Green beans
• Cucumber
• Red pepper
• Garlic
• Cornichons or gherkins

Spices and Seasonings:

• Thyme
• Nutmeg
• Allspice
• Green peppercorns
• Mustard seeds (pickled or dry)
• Coriander seeds
• Cumin seeds
• Turmeric
• English mustard powder

Other Ingredients:

• Bread (sourdough, rye, or stale bread)
• Eggs
• Milk (dairy or buckwheat)
• White wine vinegar
• Sugar
• Horseradish
• Chilli
• Cornflour

The specific quantities of each ingredient may vary depending on the recipe and the desired taste and texture of the terrine. Some recipes also include additional ingredients such as brandy, orange rind, or parsley.

When preparing a black pudding terrine, the meats are typically cooked, shredded, or diced and then mixed with the vegetables, spices, and other ingredients. The mixture is then layered and pressed into a terrine mould or loaf tin, often lined with bacon or cling film. The terrine is then baked, chilled, and sliced before serving.

How to prepare the mould

Preparing the mould is a crucial step in making a black pudding terrine. Here is a step-by-step guide to ensure your mould is ready for the mixture:

First, decide on the type of mould you will use. A traditional terrine dish is ideal, but if you don't have one, you can use a loaf tin or even a ceramic dish covered with aluminium foil.

If using a traditional terrine mould, line it with slices of streaky bacon. This will add flavour to your terrine and create a delicious, crispy exterior. Ensure you have enough bacon slices to cover the base and sides of the mould, and even leave some extra to cover the top of the mould after filling.

If you are using a loaf tin or ceramic dish, you will need to line it with greaseproof paper or cling film. Cut a piece of greaseproof paper or cling film that is large enough to cover the base and sides of the tin or dish with some overhang. This will make it easier to lift the terrine out after it has set. Give the paper or film a light coating of grease spray or oil to prevent sticking, then line your mould.

Once your mould is lined, you are almost ready to fill it! If using the bacon-lined mould, you can now fill it with your chosen mixture. If using a loaf tin or ceramic dish, you may want to consider creating a 'collar' with your greaseproof paper or cling film to give your terrine a more defined shape. To do this, simply bring the overhanging paper or film up around the sides of the mould, securing it in place with tape or a rubber band. Now your mould is ready to be filled!

Remember, the key to preparing the mould is to ensure your terrine will not stick and that it will be easy to remove once set. By following these steps, you will achieve a beautifully shaped black pudding terrine.

Cooking instructions

The following instructions are for a black pudding terrine served with piccalilli and toasted hazelnuts, created by chef Matthew Tomkinson.

First, season the chicken legs with salt and place them in a bowl with herbs and garlic. Cover with cling film and place a heavy weight on top. Leave for 24 hours.

Next, bring the chicken stock to 80°C in a pan and add the chicken legs, ensuring they are covered. Cook gently for 2-3 hours, maintaining the temperature, until the meat is tender and coming off the bone. Remove from the pan and leave to rest in the liquid for 1 hour.

Remove the chicken from the liquid, then strain the liquid into a clean pot and reduce to intensify the flavour. Be careful not to make it too salty. Pick all the meat from the bones and set aside.

Place the new potatoes in a pan, cover with cold water, and bring to a gentle simmer. Cook until tender, then drain the water and allow to cool slightly. Peel the potatoes and dice into 1cm cubes.

Dice the black pudding and sauté in a hot pan until crispy all over. Mix with the chicken leg meat and new potatoes. Season well and add a few spoons of chicken stock to glaze and coat the ingredients.

Line a terrine mould (or any similar-sized mould) with a double layer of cling film. Fill the mould with the mixture, cover the surface with cling film, and place some weights on top to press the mixture down. Leave in the fridge to set, preferably overnight.

To make the piccalilli, place the diced vegetables in a large colander over a bowl and sprinkle with salt. Mix well, then cover with a tea towel and leave in a cool place for 24 hours. Rinse the vegetables in water and drain thoroughly. Set aside.

Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin, and coriander into a smooth paste with a little of the vinegar.

Pour the remaining vinegar into a saucepan with the sugar and bring to the boil. Pour some of the hot vinegars over the blended spice paste, stir well, and return to the pan. Bring to the boil and boil gently for 3-4 minutes so that the spices release their flavours into the sauce.

Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Spoon the piccalilli into warm, sterilised jars and seal immediately. Keep for as long as possible before using.

Once ready to serve, reserve a few cauliflower florets and then blend the rest of the piccalilli into a thick sauce.

To serve, cut the terrine into generous slices and place onto plates. Season the slices with freshly ground pepper and coarse sea salt. Arrange the piccalilli sauce to one side of the terrine and garnish with the reserved cauliflower florets and some toasted hazelnuts. Serve with toasted bread.

Serving suggestions

A black pudding terrine is a rich, soft dish that can be served as a starter. It is often served with garnishes and sides that complement the strong flavour of the black pudding. Here are some serving suggestions:

Garnishes

• Slices of orange
• Quail eggs
• Croutons
• Buttered toast
• Chives
• Hazelnuts

Sauces and Spreads

• Onion marmalade
• Quince jam
• Truffle mayonnaise
• Piccalilli

Salads

• Truffle mayonnaise-coated sprout salad with hazelnuts and chives
• Diced radishes, green beans, cucumber, red pepper, and cauliflower

Bread

• Sourdough bread
• Heart-shaped fried bread
• Buttered toast

Nutritional information

Black pudding is a type of blood sausage, typically made with pig's blood, that is mixed with fat and oatmeal, and packed into a casing. It is usually served boiled, fried, or grilled and cut into rounds, or crumbled into small pieces.

A 100g serving of black pudding contains approximately 297 kcal, 22g of fat (8.5g of which is saturated), and 2-3g of salt. It is also a good source of protein, with 16.45% protein content, and can be rich in iron due to its blood content.

In addition to the above, black pudding also contains various vitamins and minerals. These include vitamins A, B6, B12, C, D, E, and K, as well as folate, riboflavin, niacin, choline, and betaine. In terms of minerals, black pudding contains calcium, potassium, iron, magnesium, sodium, zinc, and fluoride.

When making a black pudding terrine, the black pudding is often combined with other meats such as pork, bacon, and chicken livers, as well as various seasonings and spices. Therefore, the nutritional profile of a black pudding terrine will be influenced by these additional ingredients.

For example, the recipe for a Pigeon and Black Pudding Terrine includes 450g of streaky bacon and 450g of pigeon meat, which will contribute to the overall fat, protein, and calorie content of the dish. Similarly, a Pork and Black Pudding Terrine recipe includes ground pork mince, bacon, and chicken livers, which will also impact the nutritional profile.

While black pudding has some positive nutritional traits, it should be consumed in moderation due to its high-fat content, salt content, and calorie count. Baking it instead of frying is a healthier option.

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