Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively ginger garlic dipping sauce that perfectly balances that rich black sausage.
My guests, both Asian and European, didn’t know what was in these parcels. No one could guess the contents, and I didn’t tell them until they were clearly enjoying what they were eating. Once revealed, even those who would have normally turned down black pudding and apple parcels kept eating enthusiastically.
The recipe for seared scallops on mash spiked with black pudding was another relatively subtle use of black sausage. Check out the roast garlic sauce in that recipe. So good.
Black pudding comes in many names and styles. I used the French style sausages (boudin noir), though the UK/Australian/New Zealand style, sometimes called black sausage, would work just as well. I love the Blackball Black Pudding from the West Coast of New Zealand’s South Island. Strangely, most of my NZ family and friends do not share my enthusiasm for this delicacy!
The trick here is wrapping the parcels. This diagram I found somewhere should help. It will help if you first cut your wrappers into a rectangle 3 times as long as they are wide. Mine were 21cm x 7cm. That worked quite well.
As per the diagram, add the filling then fold until you have a triangle.
The ginger garlic dipping sauce is South East Asia in a bowl. Of course that is a vast oversimplification, but the flavours of this dipping sauce are representative of South East Asian flavours, without being tied to a particular cuisine.
Black pudding and apple parcels. Ginger garlic dipping sauce.
Ingredients
Black pudding and apple parcels
- 200 g black pudding pre-cooked
- 2 apples
- Spring roll wrappers
Ginger garlic dipping sauce
- 4 cloves garlic
- 1 piece ginger a thumb sized piece. About 40 g
- 2 Tbsp lemon juice
- 2 Tbsp rice vinegar
- 1/2 cup soy sauce
- 3 tsp sesame oil
- 1/2 tsp toasted sesame seeds
Instructions
Black pudding and apple parcels
- Cut the spring roll wrappers so that they are about 21cm x 7cm. Or some other multiple of 3×1.
- Peel and de-core the apples and dice finely (5x5mm pieces).
- Crumble black pudding and combine with the diced apple.
- Cut the spring roll wrappers to create long rectangles.
- Form the parcels as per the technique in the diagram above.
- Deep fry the parcels until golden.
Ginger garlic dipping sauce
- Peel the ginger and garlic.
- Process the ginger and garlic in a food processor until “minced” – should not be a pulp but still a little chunky.
- Combine the minced ginger, garlic, lemon juice, vinegar, soy sauce, and sesame oil in a shaker and shake to combine. Store the the refrigerator for at least an hour for the flavours to meld.
- Sprinkle the sesame seeds onto the dipping sauce before serving.
Udon noodles in salmon head broth with seared scallops
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