Name: Beef Olives with Black Pudding
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 100 g (4 oz) button mushrooms; 100 g (4 oz) bacon, rinded and diced; ½ teaspoon chopped fresh thyme; 225 g (8 oz) black pudding, skinned and minced; 50 g (2 oz) beef dripping; 1 egg; 1 chicken breast, minced or finely chopped; 2 garlic cloves, crushed; 3 onions, finely chopped; A few fresh sage leaves, chopped; 100 g (4 oz) unsalted butter; 100 g (4 oz) button onions; 50 g (2 oz) unsalted butter; 175 g (6 oz) button mushrooms, minced and cooked until dry; 700 g (1½ lb) lean beef topside or rump; Salt and freshly ground white pepper; 225 g (8 oz) pig’s caul, soaked in cold water for 24 hours (optional); 1.2 litres (2 pints) Red Wine Sauce or Veal jus; 2 teaspoons chopped fresh parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

The stuffing for the beef olives is made from the same base as for the Jambonette de Volaille, using onions, mushrooms, garlic and herbs. The black pudding works very well in the recipe, and can be broken down with a wooden spoon if mincing is impossible. The beef olives can be served plain or some garnish can be added. I’ve chosen the button onions, mushrooms and bacon to give extra flavours and texture to the dish.