It may sound like a strange combination, but sweet, Kirsch-soaked cherries make a wonderful foil to earthy black pudding. This black pudding canapé recipe produces 30-40 balls, so feel free to half the quantities if you are catering for fewer guests
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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Drain the cherries thoroughly and use kitchen paper to absorb any excess liquor. Blitz the black pudding in a food processor, then add 1 egg and the cornflour and blitz again
kirsch-cured cherries, 1 jar of at least 30
400g of black pudding, good quality
20g of cornflour
Place a small amount of the black pudding mix in the palm of your hand and flatten out slightly. Place a cherry in the centre and lift the sides of the black pudding mix around the cherry to enclose, like you would do to make Scotch eggs. Repeat until all of the cherries are enclosed
Add the remaining egg to a bowl and whisk lightly to make an egg wash. Lightly coat the black pudding balls in the flour and shake off any excess
100g of flour, for coating
Dredge each ball in the egg 3-4 times to coat well, then place in the Rice Krispies bowl, shaking vigorously so the balls are well-coated
300g of Rice Krispies, placed in a large bowl
Deep-fry the balls at 180°C for 2-3 minutes, drain on kitchen paper and serve warm
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