Black pudding quiche with tomato chutney

The Recipes / Meat

The Gibbon Bridge Hotel, Lancashire

650g black pudding stick
500g puff pastry
3 leeks, finely sliced
4 whole eggs
300ml double cream
1tbs wholegrain mustard
300ml milk
175g grated parmesan
175g grated cheddar

Tomato chutney
1 onion, finely chopped
10 ripe plum tomatoes
1 clove garlic
300ml white wine vinegar
300g white sugar
10 coriander seeds, crushed & toasted
10 large basil leaves, finely shredded

12 Portions

The chutney can be made days in advance and used with a variety of dishes. Combine all the ingredients except the basil in a pan and bring it to the boil. Simmer until a thick consistency is achieved, then leave to cool and add the fresh basil leaves.

To make the quiche, line a floured flan ring with the pastry. Sweat the leeks in a pan with 2 tablespoons of oil, but don’t colour them. Once cooked, leave to cool. Mix together the eggs, cream, mustard and milk. Slice the black pudding into 4mm rounds. Once the leeks are cool place a thin layer on the bottom of the pastry, then the cheese, then the black pudding and the egg mix. Repeat these steps, then bake in the oven at 160˚C for approximately 45 minutes or until the egg mixture is set. Leave it to cool.

To serve cut into portions, then place upside down on a sheet of silicone paper on a baking tray and heat in the oven at 215-220˚C for 10 minutes. This gives the pastry a lovely colour. Serve with the chutney and salad.