This dish is ideal when you don’t have much time but wish to impress your guests with an exotic unique delight. Moreover, it’s quick and easy to make. Served with a large green or mixed salad on the side, it stands as a main course in its own. It also comes as a nice surprise for your cocktail parties when served warm in an elegant glass or a ramekin. Do try Catherine’s other recipes such as Cullen Skink, Tuna Salad, or her Mozzarella Beet Salad, you are going to love it!
BLACK PUDDING SPICED WITH BANANAS & CINAMMON COOKIES
A nice exotic surprise! Thanks for this good idea, Catherine!
- 2 ripe bananas
- 2 black puddings (from your butcher or deli)
- 1 tsp brown sugar
- 20 g salted butter
- 1 speculos (cinnamon cookie)
- 2 pinches of curry powder
- 2 pinches of powdered ginger
- 2 pinches of raz-el-hanout
- Salt, freshly ground pepper
- Chopped fresh coriander leaves
- Step 1 Remove the black pudding skin and break up with a wooden spoon in your frying pan. Cook for 2 to 3 minutes, stirring to even out. In the meantime, cook the chunks of bananas with butter, the spices and the brown sugar. Catherine chooses to use organic bananas and keeps the skin on while cooking so they don’t break into mashed bananas and remain in chunks. Removing the skin will be very easy before serving… I haven’t tried yet… I just cook the peeled banana chunks for 2 to 3 minutes on low heat. Catherine has tried both methods too.
- Step 2 With a spoon, place the warm black pudding chunks at the bottom of the ramekin or on a small plate, sprinkle ½ the speculos crumbs on top, add the sauteed spiced bananas. Top-up with the remaining speculos crumbs and some chopped coriander. Serve immediately.