Black Pudding Stuffed Braised Beef Olives

Black Pudding Stuffed Beef OlivesBlack Pudding is a great traditional Northern delicacy and Beef olives have been appearing on menu since medieval times when they were known as aloes (the name Olive is probably a corruption of this, and virtually the first real olive recipe appeared in a Gervase Markham Book of 1660.) They were and are slices of beef steak wrapped around seasoned forcemeat (mutton and veal can you be used as well). Whole pieces of beef can also be braised for olives by simply filling with a stuffing. Anchovies were a regular seasoning in most forcemeats, having a strong influence on the finished flavour, but with this recipe the black pudding based stuffing creates enough of a taste of its own. The black pudding is roughly chopped and added to mince pork or chicken helped along with red wine these flavours work very well together.
The garnish of button onions and mushrooms also lifts all of the tastes and makes this dish a beef Olive Borguingon dish.

Serves 4

4×175g (6 oz) Slices of topside or rump of beef (smaller 100 g 4 ounces can also be used).
half a bottle of red wine or a whole bottle can be used for stronger taste.
600mls / 1 pint Veal or beef jus
1 tablespoon plain flour
1 tablespoon beef dripping or cooking oil
sprig of time
1 Bay leaf
salt and pepper

 

For the Black Pudding stuffing 

Butter
1 onion finely chopped
1 garlic clove crushed
175 g 6 ounces finely minced pork or chicken
1 egg beaten
salt and pepper
175g 6 ounces black pudding peeled and roughly chopped

 

For the garnish

20 button onions peeled
20 button mushrooms cleaned
1tbsp chopped fresh parsley (optional)

 

Place the beef slices between two sheets of cling film then battered out with a rolling pin to 5 mm thickness.
To make the stuffing, melt butter in a saucepan and once bubbling add the chopped onion and crushed garlic. Cook without colouring for a few minutes once tender remove from the heat and allow to cool.
Season the minced pork or chicken with salt and pepper. Beat in the egg. The cooked onion can now also be added. Add the black pudding, mixing it in well to break down the texture slightly, spreading the flavour throughout the forcemeat.
Check the seasoning, the stuffing can now be spread between the four steak slices, roll up and hold together with two cocktail sticks per olive or simply tie with string. These are best left to firm and set for at least 30 minutes, refrigerated.
While the olives are setting the button onions can be blanched in boiling water for 2 to 3 minutes to release the rawness. Drain and leave to cool naturally.
Bring the red wine to the boil in a suitable sauce or braising pan. Boil and reduce by half before adding the jus or water and stock granules if using.
This dish can be left to simmer on top of the stove on a low heat allowing the liquor to barely simmer or braised in the oven at 160°C/325°F/gas mark 3. Heat a frying-pan with the beef dripping or cooking oil. Sear the beef olives until golden brown.Place in a braising dish with red wine sauce, thyme and Bay leaf. If using water to make the sauce, then roll each olive in through the flour before pan frying.
Season the stuffed olives and sear colouring on all sides in the hot pan. Once coloured place in the red wine, gravy pot with the thyme and Bay leaf.
Now bring to a very gentle simmer make sure the olives are just covered in red wine sauce if not then top up with water. Cover with a lid and cook on the hob or in the oven for 1½ to 2 hours skimming from the time to time. The beef olives will be very tender.
Towards the end of the cooking time for the olives, melt another knob of butter in a large frying pan. Once bubbling, add the button onions. Cook on a medium heat and fry, allowing them to colour to golden brown and become tender. This will take 8-10 minutes. After 6-7 minutes, add the mushrooms, season and continue to cook and colour until both garnishes are ready. Keep to one side.
Remove the olives from the sauce and keep warm. Bring the sauce to a simmer and skim off any impurities. Strain through a sieve.
If the flour and water were used the sauce will probably need to be reduced by a third to give it a good consistency.
The most important thing is to make sure the flavour does not become over-strong. Once at the right stage if too thin then thicken with a tablespoon of cornflour mixed with red wine.
It’s not important always to have a thick heavy sauce; just a good tasty cooking liquor will be fine. Remove the cocktail sticks or string from the olives and divide between four plates. Pour the sauce back over, adding the button onions and mushrooms. Sprinkle each plate with chopped parsley if using.
These beef olives will eat very well with a bowl of mashed potato.

Rhodes Gary; New British Classics; BBC Worldwide Ltd, 1999

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Black Pudding Recipe – Rack on Black

This is a great combination of lamb and black pudding and is originally a Gary Rhodes recipe. You take a boneless lamb loin then stuff it with black pudding and string the whole joint together. The texture and flavours of the lamb and black pudding work really well together.

 

Rack on Black
Serves 4
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Ingredients
  1. 2 x 6-8 bone racks of lamb
  2. 1 x 12-16cm black pudding stick skinned and split length ways
  3. 2 tbsp Cooking oil
  4. Half Bottle of red wine
  5. 200 - 250ml Veal or Beef Jus
  6. Salt and Pepper
Instructions
  1. The rolling and tying of the joint is best finished several hours in advance giving the meat time to set in the fridge before cooking.
  2. The lamb racks need to be boned out but make sure the flap of skin below the eye muscle is still attached. The skin needs to be about 2/3mm thick (if left to thick it will not cook properly) and 10cm long so there is enough to wrap around the joint.
  3. Sit the flat side of the black pudding halves next to the lamb loin eye muscle. Season the lamb with a twist of pepper.
  4. Fold the skin over the pudding and lamb, firmly shaping into a cylinder.
  5. Now tie the joint. It's best to tie a string at both ends first to stop the joints becoming misshapen. Now tie strings along the rest of the joint section at 1 to 2 cm intervals. Finally wrap the joint tightly in cling film to create an even smoother finish and refrigerate until needed.
  6. When ready to cook pre heat the oven to 200°C (180°C Fan Oven) and season the joint with salt and pepper.
  7. Heat a roasting pan on medium heat with cooking oil.Place the joint in the pan and allow to colour slowly.
  8. Continue to cook the joint until it is completely coloured. The racks can now be roasted in the pre heated oven.
  9. Pink joint will take 8 to 10 minutes, Medium 15 to 18 minutes and well done 20 to 25 mins.
  10. Remove from the oven once roasted to your liking, then remove from the oven and let the meat relax.
  11. While the lamb is resting pour away any excess fat from the roasting pan. Heat the tray and add the red wine. This will now lift any lamb flavours and black pudding spices. Boil and reduce by three quarters and add to the jus. Bring to the simmer before straining through a sieve and into a clean sauce pan.
  12. Skin of any impurities that have risen. Season with salt and pepper and the sauce is ready.
  13. Remove the string from the joints. The loins can now be cut into sixes allowing three thick slices per portion. These slices guarantee a good texture in both meats. Now just serve with your chosen vegetable accompaniment and pour the sauce around.
Notes
  1. This dish works well with roast potatoes, mashed potatoes, colcannon, bubble and squeak and buttered spinach.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

 

How to Cook a Lamb Henry

Lamb Henry
A simple guide to cooking a Lamb Henry
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Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
Ingredients
  1. 250g minimum weight - Lamb Henry
  2. Honey
  3. Garlic
  4. Fresh Herbs
  5. Balsamic Vinegar
  6. Water
  7. Seasoning
Instructions
  1. This is a very simple method of cooking them which can easily have the ingredients changed to create different flavours.
  2. Take an oven tray or dish that fit's the lamb Henrys in snugly.
  3. Chop 2 cloves of garlic, 3 stems of rosemary and a handful of thyme. Mix this with a large tablespoon of honey and 2 tablespoons of Balsamic vinegar.
  4. Coat the Lamb Henrys with the marinade and place them in the oven tray/pot. Pour the excess marinade over the top.
  5. Add 300ml of water.
  6. Cover the tray or pot in foil and cook at approx 140°C for 2:30mins. Remove the foil and cook for another 30mins to brown.
  7. Remove and serve ideally with mash and vegtables.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Pulled Pork Perfection

Pulled pork is now incredibly popular. The recipe below I’ve used a few times and makes an authentic, fantastic flavoured pulled pork. By slow cooking in the oven and then finishing off on the BBQ you get a really good result. 

 

Pulled Pork Perfection
Serves 8
A relatively easy recipe which will give you an authentic style pulled pork. What's makes the flavour so great is you use the cooking juices from the meat to help make the barbecue sauce which gives it a ton of flavour.
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Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Prep Time
45 min
Cook Time
4 hr 30 min
Total Time
5 hr 15 min
Ingredients
  1. Pulled Pork Rub
  2. ½ Cup of Light brown sugar
  3. ⅓ Cup of Maldon Sea Salt
  4. ¼ Cup of Paprika
  5. 1 tbsp Chilli Powder
  6. 2 tsp Garlic Powder
  7. 1 tsp sugar in the raw
  8. 1 tsp onion powder
  9. 1 tsp black pepper
  10. 1 tsp Dried Basil
  11. ½ tsp Ground Cumin
  12. ½ tsp turmeric
  13. ¼ tsp cayenne pepper
  14. Other Ingredients
  15. 2 onions, sliced
  16. 3 bay leaves
  17. 250ml Apple Juice
  18. 1 tbsp each mustard powder and smoked paprika
  19. 1½ -2kg pork shoulder, boned with rind attached and tied. Click Here to Purchase
  20. 140g tomato ketchup
  21. 4 tbsp red wine vinegar
  22. 1 tbsp Worcestershire sauce
  23. 3 tbsp soft dark brown sugar
  24. ¼ tsp chilli flake
  25. 8 Gourmet Burger rolls,
Instructions
  1. Combine all the rub ingredients together and grind in a food processor until well mixed.
  2. Take the piece of pork and generously apply the rub into every crevice. Then place the pork in the fridge for a minimum of 1 hour, overnight is ideal. The remaining rub can be stored in a air tight container and used again. It works well with all meats especially chicken.
  3. Pre heat the oven to 160°C/140°C fan/gas 3. Take a large roasting tray and scatter the bay leaves and sliced onion in the bottom. Place the pork rind side up on top of the onions. Now pour 250 ml of apple juice into the tray, if you have a meat injector you can also inject 50ml of the apple juice directly into the meat.
  4. Now wrap the tray well with foil and bake the pork for 4hrs. Check after 2 hours and add more apple juice if all the apple juice has evaporated. You can cook the pork up to 2 days in advance of the BBQ just leave it the oven tray and keep it covered in your fridge.
  5. Put some hickory chips to soak and light your BBQ. Take the ketchup, vinegar, Worcestershire sauce, brown sugar and chilli flake and mix in a bowl. Remove the pork from the roasting tin and place the tin on the hob, pour the ketchup mixture into the roasting tin and allow it to bubble vigorously for 10 to 15 minutes until it reduces to a thick and glossy consistency. Now remove the bay leaves and pour the sauce into a food processor; blitz until smooth. Smear half the BBQ sauce mixture over the pork.
  6. One the barbecue flames have died down and the coals are white place the soaked hickory chips on them. Now place the pork skin side down on to the barbecue. Cook for approximately 15 minutes or until nicely charred then turn over and cook for another 10 minutes. The meat is very tender so be careful it doesn't fall between the bars.
  7. Now lift the pork onto a large plate or tray. Remove string and peel off the skin. Now using 2 forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce to the meat and toss everything well to coat. Pile into the gourmet rolls and serve with extra barbecue sauce and a little coleslaw.
Notes
  1. You can cook under a hot grill if you don't have access to barbecue.
  2. Great served with homemade coleslaw.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Simple BBQ Sauce

BBQ Sauce
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup ketchup
  2. ¼ cup Worcestershire Sauce
  3. 1 teaspoon garlic salt
  4. 1 cup Coca-Cola
  5. ¼ cup brown sugar, loose
  6. ½ teaspoon hot sauce
Instructions
  1. Mix all ingredients together in a saucepan over medium to low heat.
  2. Allow to boil for about 5 to 10 minutes until reduced and thickened.
  3. Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Stuffed Pork Fillet en Croute

Stuffed Pork Fillet en Croute
Serves 4
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Ingredients
  1. I medium sized onion
  2. 2 oz butter
  3. 1 lemon
  4. 8 oz pork sausage meat
  5. 1 t blespoon chopped parsley
  6. 1 teaspoon mixed herbs
  7. ½ teaspoon sage
  8. 3 oz bread crumbs
  9. Seasoning
  10. 1 egg
  11. 3 pork fillets (about 2 lb in all)
  12. 2 tablespoons sherry
  13. Large packet of puffed pastry
Stuffing
  1. Fry chopped onion in butter until soft and cool.
  2. Add rind and lemon juice, sausage meat, chopped parsley, herbs, bread crumbs and seasoning.
Meat
  1. Ask butcher to flatten each fillet or split and flatten them yourself.
  2. Layer with stuffing and tie together with string.
  3. Melt 1oz butter in roasting tin. Brown the meat. Pour over sherry and roast at 170 degress for 1 hour or until tender. Be careful not to overcook or it becomes dry. Cool.
Pastry
  1. Roll out and wrap around meat. Seal edges and decorate with pastry leaves.
  2. Glaze with egg and cook approx 30- 35 minutes.
Notes
  1. Serve with your own home made gravy.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Spare Ribs

Mrs B's Spare Ribs
Serves 6
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Ingredients
  1. 2kg Individual Pork Spare Ribs
  2. 150ml Sunflower Oil
  3. Salt and Pepper
  4. A few drops of Chilli Sauce
  5. 90ml Soy Sauce
  6. 1 Tsp Garlic Salt
  7. 3 Tsp Five Spice
  8. 100ml water
Instructions
  1. Mix the oil, salt and pepper, chilli sauce, soy sauce, garlic salt and five spice powder together.
  2. Give all the ribs a good coating of the marinade.
  3. Leave the ribs to marinate for a minimum of 2 hours but preferably overnight.
  4. Set the oven at 160 Degrees Celsius.
  5. Place the ribs in an oven tray add the water and cover with foil. Cook for 30mins
  6. Take the foil off and cook for another 15 mins at 180 degrees Celsius.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

AM Smoky Sausage Casserole

AM Smoky Sausage Casserole
Serves 6
A delicious recipe, a bit like home made baked beans and sausage but with a hint of smokiness from the smoked Paprika
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 3 tbsp Vegetable Oil
  2. 12 Quality Pork Sausage (Albert's Originals)
  3. Half a finely diced onion
  4. 3 cloves of garlic finely chopped
  5. 1 tablespoon of onion powder
  6. 1 tablespoon of garlic salt
  7. 1 and a half teaspoons of smoked paprika
  8. salt and pepper
  9. 2 tins of cannellini beans, drained
  10. 700ml of tomato Passata
  11. 250ml of chicken stock
  12. 3 tablespoons of light brown sugar
  13. 1 tablespoon of tomato puree
  14. 3 tablespoons of white wine vinegar
  15. quarter bunch of chopped flat leaf parsley
  16. 2 tablespoons of unsalted butter.
Instructions
  1. Pre heat the over to 130 degrees Celsius
  2. Heat the oil, on a medium heat, in a large cast iron, oven proof pot. Brown off the sausage and then place to one side.
  3. Add the onion, garlic, onion powder, garlic salt, smoked paprika, season with salt and pepper, and cook, stirring until the onion starts to turn translucent and the spices become fragrant. 3 to 5 minutes.
  4. Put the sausage back into the pot with the onion, herbs and spices and add the cannellini beans, passata and chicken stock. simmer for 10 mins.
  5. Now stir in the brown sugar, tomato purée and vinegar and bring back to simmer.
  6. Cover, transfer to the oven, and cook for 1 hour.
  7. To finish place the pot on a low heat and stir in the parsley and butter. Serve or keep warm in a low oven until ready to serve.
Notes
  1. Great served with toasted ciabatta
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with garlic mashed potatoes and pan-roasted root.
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Ingredients
  1. 6/8 short ribs of beef
  2. 2 sprigs of rosemary
  3. 6 sprigs of thyme
  4. 1 bay leaf
  5. 1 celery stalk, halved
  6. 3 teaspoons sea ­salt
  7. 2 teaspoons coarsely ground black pepper
  8. 3 tablespoons vegetable oil
  9. 3 medium carrots, peeled and cut into 2.5cm pieces
  10. 1 medium onion, roughly chopped
  11. 4 shallots, peeled and sliced 3mm thick
  12. 5 garlic cloves, peeled and halved
  13. 3 tablespoons tomato paste
  14. 3 tablespoons plain flour
  15. 125ml ruby port
  16. 1 litre full ­bodied red wine, such as Cabernet Sauvignon
  17. 1.5 litres veal stock (Beef stock can be used as an alternative)
Instructions
  1. Preheat the oven to 160°C/Gas Mark 3.
  2. Cut in between each rib to make them individual.
  3. Place the rosemary, thyme and bay leaf between the two celery halves and bind with kitchen string.
  4. Season the ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large casserole over a high heat until it smokes. In two batches, brown the ribs well on both sides, about 3 minutes per side. Remove the ribs and set aside when done.
  5. Lower the heat to medium and add the carrots, onion, shallots and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine and the celery-herb bundle. Raise the heat to high and cook until the liquid is reduced by a third, about 20 minutes.
  6. Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 2.5cm, add water up to that level. Bring to a gentle simmer, then cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They're done when the meat is fork tender and falling off the bone.
  7. Transfer the ribs to a large platter. Skim any fat from the surface of the sauce and then strain through a sieve into a medium saucepan. Discard the solids. Over a medium heat, bring the sauce to a strong simmer and boil until slightly less then half (1 litre) remains, about 1 hour.
  8. Return the ribs to the pot, simmer for 10 minutes to reheat, then serve.
  9. Great served with normal or horseradish mash.
Adapted from the Balthazar Cook Book
Adapted from the Balthazar Cook Book
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Fruity Moroccan Lamb Casserole

Fruity Moroccan Lamb Casserole
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. *******Marinade**********
  2. 3lb (1.362kg) Diced lamb shoulder / leg
  3. 2 level teaspoons of ground cumin
  4. ½ a level teaspoon of ground cloves
  5. 2 level teaspoons of ground coriander
  6. 2 level teaspoons of dried thyme
  7. 4 crushed garlic cloves
  8. 6 fluid oz of orange juice
  9. 3 table spoons of olive oil
  10. *********Additional Ingredients********
  11. 6 oz Dried apricots
  12. 3 oz Raisins
  13. 10 fluid oz sherry
  14. 3 fluid oz of vinegar
Instructions
  1. Combine all the marinade ingredients and mix well with the lamb, allow to marinate in the fridge over night.
  2. Combine all the additional ingredients and allow them to marinate at room temperature overnight.
  3. Remove meat and retain the marinade. Brown the meat off in a heavy bottomed casserole dish.
  4. Once browned add 4 tablespoons of flour, the retained marinade and 1 pint of lamb stock.
  5. Add the additional ingredients - fruit mix. Bring to boil, season and cook at 160 C for 1¼ hours
  6. Serve with cou cous, decorated with sliced almonds and parsley
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/