Saturday, February 28, 2009

vegan black pudding

such a success i'm putting the recipe up on the web. you may want to toy with the spicing, i know i was a little heavy handed with the cloves.

you will need beetroot, 3 large, juiced with the pulp reserved.

200g quinoa cooked.

100g chinese forbidden black rice, cooked.

100g (maybe more) potato starch

3tsp agar agar powder (buy from thai stores on line, it's cheaper)

spices (cloves, mace, nutmeg, cayenne, pepper, herbs as well)

finely chop an onion and sweat in olive oil. add the beetroot pulp. add the juice to the quinoa and then add to the onion mix. add the black rice, the spices, the starch and the agar agar. cook over a low heat for 5 minutes. allow to cool then take handfulls and place onto clingfilm, shape into sausages and tie off the ends. this need to be waterproof. take the sausages and poach in slowly bubbling water for twenty minutes.

allow to cool and set.

to use, unmould and cut into slices. fry in oil and add to anything. it's nice in fabada but as an alternative try a recipe by paul heathcote.

make some mash and add a little flour and parsley. shape around the black pudding and fry as a potato cake. seve on some sauteed spinach and top with a poached egg.



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