Abroath smokies are wonderful creamy smoky hot smoked haddock that are a real treat, as you open them from their wrapping you get a hit of real woodsmoke, peel away the golden skin and you reveal the soft creamy flakes of fish….
They are wonderful just as they are picked at with smoky fingers, or lavish them in this simple pasta recipe.
Gently soften a finely chopped shallot and garlic clove in a little olive oil. Set some Linguine cooking as per the packet to al dente enough for 2.
Flake the the flesh from the smokie into the onion and garlic, and fine zest of half a lemon and warm through, add 3 tbsps of creme fraiche, a good grind of black pepper, a handful of finely chopped flat leaf parsley and chives.
Using tongs remove the pasta from the water and into the sauce, splash a little of the pasta water in too, stir through, and top with some crisp crumbs of Stornoway black pudding that have been dry fried in a pan, a squeeze of lemon, a little olive oil, and a little grated parmesan.
This skewer recipe utilizes the well loved pairing of scallops and black pudding, with the less common fresh fig, instead of the usual apple sauce, and I have to say it’s a bit of a winner. Figs are wonderful and in season at this time of year.
Simply skewer alternately plump scallops, quarters of fresh fig, and cubes of black pudding, crisp up over a hot BBQ grill for a few minutes each side, until the scallops are browned on the outside but still slightly undercooked through, (how I like them best) and the fig and black pudding crisp on the outside.
Season with a little coarse sea salt and freshly ground black pepper and a squeeze of lemon juice.
I served mine with a crisp salad and a piece of olive oil drizzled bruschetta. The flavours worked perfectly together, sweet plump scallops, crispy black pudding and juicy sweet caramelised fig.
This recipe is a rework of the Duck Egg, Black Pudding and Arbroath Smokie Stack I came up with last year, and intended as a toast to my Scottish friends and colleagues with Burns Night coming up.
I won’t pretend to have any Scottish Roots, but I find my recent foodie adventures in Scotland to have inspired me to play with new ingredients and combinations, so for that I wanted to come up with a little salute in my own style.
So without further ado, warm a potato scone ( a potato based pancake) in the toaster, and fry off in a little rapeseed oil, a slab of haggis, a slice of black pudding, a piece of smoked haddock (naturally smoked not yellow please) and a fried egg. Brown the meat and fish on both sides, and cook the fried egg until crisp but with a runny yolk. Then layer up as follows, scone, black pudding, thin round of goats cheese, haggis slice, smoked haddock and finally the egg.
Toast the poet with a wee dram of good single malt whisky.
This post has long been remiss, back in the now feeling long distant summer, I was given some intriguing wood paper to cook food in from the lovely people at The Roasting Plank Company to have a play with and see what I came up with, I really wanted to do something special with the beech wood paper, and until now the recipe had eluded me, but Christmas is a time for presents…isn’t it??
So after soaking the wood paper for a couple of hours, I made up a couple of lovely parcels using a turkey breast escalope, a slice of bury black pudding crumbled into the middle and a tablespoon of cranberry sauce to sweeten things up. I then rolled the escalope up and wrapped with smoked streaky bacon, before wrapping in the wood paper and securing with a bow using butchers string.
Cook on a medium hot BBQ indirectly for 20-30 mintutes with the lid on. Or if it’s abit cold then place on a hot griddle for 5 minutes each side, to start the wood smoking a little, and then pop into a preheated oven to 200degC for 15-20 minutes until cooked through and the bacon becomes crisp.
The turkey stays lovely and moist, and picks up a lovely sweet smoky taste from the wood paper.
You could vary this recipe, with chicken breast, blue cheese, bbq sauce, fish or vegetables, the choice is yours, there’s lots of great ideas on the roasting plank companies site.
Have a wonderful Christmas.
I love this time of year, the wonderful russet colours, the scent turns from freshness to a lovely earthy smell. Also love that the rugby season starts back up, and after a brutal local derby, I just craved something warming but not too heavy, but with a hearty protein kick to soothe tired muscles, and I wanted something quick.
I knocked this warming autumnal salad up with a crispy pan fried duck breast from Pipers Farm served pink and juicy of course, a few slices of black pudding fried off in the duck fat, some crumbly feta cheese, crisp cos lettuce, some crunchy croutons, some crunchy slices of crystal lemon cucumber from my greenhouse, a few caper berries and a drizzle of olive oil and balsamic glaze.
The flavours worked really well together, balancing out the richness of the crisp skinned duck and black pudding, and it was washed down with a much needed glass of Pinot Noir.
Black pudding…..check……Bacon……check…..BBQ sauce…..check
This one will make a lot of people happy guaranteed!
I managed to get a lovely whole black pudding, wrapped it with back bacon, to be honest I think some streaky would have been better, but hey, it worked, I popped this lovely parcel on a medium hot BBQ cooking indirectly over coals for five minutes, then flipped over on top of the coals and cook until the bacon is starting to crisp, the pudding may well split a little, but that’s ok, brush on a little BBQ sauce of your choice, flip once more and and brush again cook a couple of minutes more, and slice into thick chunks, grab yourself a slice or two and retreat to a safe distance while your guests dive in…..
You could do a whole one for yourself if you are so inclined, and I think next time that’s exactly what I will do. Chefs perk.