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desperanceSo you may remember that I was pleased last week to discover a Chinese supermarket in walking distance. So you may not be surprised to learn that I walked there today; or that there is now a great slab of pork belly in the oven, rubbed with salt and fennel seed, resting on a bed of carrots and onions - see how carefully I made its bed! -
and planning to lie low for several hours. Mostly to see what happens. It is for science, yes, as well as dinner.
What might surprise a few of you, if you haven't been paying attention - for certainly it surprised me - is that there is also an unintended dish of black pudding cake in there, baking slowly.
So I mentioned, I think, that I could buy pig's blood* in my new discovery. So apparently I did that, this morning. And came home and poked about in the internets and thought, "Ah - one can make a black pudding that bakes in a dish in the oven, rather than boils in skins. That might be an easy way in to this blood-cookery..."
So that's what I'm doing. I have always been fond of black pudding. I rather suspect that nobody else will be (and besides, it's a first effort and a simple recipe, and I'm quite picky; I don't expect it to be very good), but hey. Black pudding! Nay, more: black pudding cake!
*Logically I am sure that should be pigs' blood, but this is the convention, so. I guess it assumes a generic pig, rather than trying hopelessly to reckon a number. In the same way that if you go out on safari you traditionally see elephant and wildebeest and lion, not elephants and wildebeests and lions.
and planning to lie low for several hours. Mostly to see what happens. It is for science, yes, as well as dinner.
What might surprise a few of you, if you haven't been paying attention - for certainly it surprised me - is that there is also an unintended dish of black pudding cake in there, baking slowly.
So I mentioned, I think, that I could buy pig's blood* in my new discovery. So apparently I did that, this morning. And came home and poked about in the internets and thought, "Ah - one can make a black pudding that bakes in a dish in the oven, rather than boils in skins. That might be an easy way in to this blood-cookery..."
So that's what I'm doing. I have always been fond of black pudding. I rather suspect that nobody else will be (and besides, it's a first effort and a simple recipe, and I'm quite picky; I don't expect it to be very good), but hey. Black pudding! Nay, more: black pudding cake!
*Logically I am sure that should be pigs' blood, but this is the convention, so. I guess it assumes a generic pig, rather than trying hopelessly to reckon a number. In the same way that if you go out on safari you traditionally see elephant and wildebeest and lion, not elephants and wildebeests and lions.