Tuscan Stuffed Chicken


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Dinner tonight…chicken breast stuffed with black pudding, served with fancy cabbage and mashed potato…details @ Healthy Food Guide…very yummilicious although both the cabbage and chicken are quite spicy/Herby where the mashed potato is uber-vanilla and too bland for the chicken or the cabbage: I think for next time, the potato would be better mixed with maybe kumara or parsnip to add some flavour and, while the cabbage was excellent, I noticed this afternoon that the silver beet has exploded in the box garden and I may experiment with it as a potential cabbage substitute…

Edit: forgot to mention above to peel the skin off the black pudding before stuffing the chicken. This makes it more crumbly and easier to stuff…

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10 thoughts on “Tuscan Stuffed Chicken

    • We usually buy it from a deli in a full sausage, not the shrink-wrap packs that luncheon roll comes in. Halfway between here and Auckland is a small town called Huntly that has a wild game shop that makes its own black pudding and I hope to stop there when I come back through in a couple of weeks…this is what the deli black pudding sausage looks like

      Apologies for the image quality – snapped this with my tablet but its camera does not do so well in anything but natural daylight even though our kitchen has strong white lights…

      • What is in side of black pudding? I live in New Mexico, USA. The people who settled in New Mexico were the Spanish and there is also a large Native population – NO black pudding sausage. I wonder if there is a substitute…? We have a lot of game here – elk, buffalo, etc. – thanks for taking the time to post the photo. I love to learn about new foods! You live in such a beautiful and interesting country!!!

      • OK, you have to promise not to go ‘bleccch’ at what black pudding is…the flavour is more rich than spicy and I found a recipe for traditional black pudding here [ http://www.grouprecipes.com/45957/english-black-pudding.html%5D but remember no blecching…

        I did find a recipe for vegan black pudding which will do way with any bleccching [ http://www.food.com/recipe/black-pudding-vegan-212958%5D – I haven’t tried this yet but will be keen to hear how it goes if you do…I’m away for the next couple of weeks but will have a go at it when I get back. My only comment on this recipe is that black pudding is traditionally a sausage where this recipe is a slab – won’t matter though for the stuffed chicken recipe…

        Another thought is that if you can find a local(ish) Scottish community you might be able to substitute haggis for black pudding – although haggis may have a bit of a blecch factor too….

      • I read the recipe (and subsequently looked up suet! I had never heard of it) and was not at all grossed-out. I actually love livers and organ meats – and medium rare meat – so the recipe looked fine. Even the blood. I am a very adventurous eater. However, we don’t have the ingredients to make blood pudding in local stores. Haggis: There are no Scots around here other than me – my dad’s mom immigrated to Canada from Scotland in the 1920’s, so I am 25% Scottish. 🙂 I really want to make that chicken – and to taste blood pudding…. HMMM. Thanks for all of the the research. I gather that I need to take a trip out to the UK or a common wealth soon, haha!

      • While not wishing to undermine logic for overseas travel, you might get some here [http://www.gourmetfoodstore.com/caviar/caviar-details-6882.asp] or here [http://www.markys.com/caviar/customer/Boudin-Noir-Blood-Sausage-1-lb.html]…

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