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Recipes
Black Pudding with Leeks, Ginger and Grainy Mustard
Servings: 6
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:
- 3 tablespoons olive oil 1oz/ butter
- 6 leeks, trimmed, washed, and sliced thinly
- 1 thumb-sized piece of fresh root ginger, peeled and chopped finely
- 1 slightly rounded tablespoon flour
- 1 pint milk
- a pinch of salt, a good grinding of black pepper, a grating of nutmeg
- 4 teaspoons good grainy mustard, preferably a mustard containing honey
- 6 slices of Tommy Moloney’s black pudding, grilled, fried (in a non stick-pan) or baked, for five to seven minutes' cooking time on each side
Instructions:
- Heat the olive oil and butter together in a wide saucepan and fry the thinly sliced leeks over a moderate heat for two to three minutes before adding the chopped ginger.
- Fry the leeks and ginger for a few more minutes, until the leeks are quite soft, then stir in the flour and let it cook for a minute, before gradually adding the milk, stirring continuously until all the milk is incorporated and the sauce bubbles gently. Season with the pinch of salt, the black pepper and nutmeg, and stir in the grainy mustard.
- Serve the black pudding with the leek sauce spooned at the side. This is good with baked jacket potatoes. If you would like another vegetable, cabbage would be a good choice.
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