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Blacksticks Blue roulade with crispy vegetarian black pudding and onion jam dressing (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



For the onion jam dressing30g/1oz butter3 red onions, finely sliced1 clove garlic, crushed125g/4½oz demerara sugar100ml/3½fl oz cider vinegarsprig rosemary splash portsalt and freshly ground black pepperextra virgin olive oilFor the roulade65g/2½oz butter90g/3oz flour400ml/14fl oz milk, warmed7 free-range eggs, separatedlarge handful roughly chopped basil100g/3½oz parmesan, freshly grated400g/14oz ricottasalt and freshly ground black pepper225g/8oz Blacksticks Blue cheese, or other similar blue cheese, crumbledsprinkle of sun-blush tomatoesTo servehandful spinach12 pieces Ireland' s vegetarian black pudding (available online)vegetable oil 30g/1oz butterfreshly grated nutmegsalt and freshly ground black pepper



Method



1. Preheat the oven to 200C/400F/Gas 6.2. First make the onion jam dressing. Heat the butter in a saucepan. When foaming, add the onions and garlic and gently fry until soft and golden. Add the sugar, vinegar, rosemary and port and bring to the boil, then simmer for 40 minutes or until nice and thick. Season with salt and freshly ground black pepper and thin with a little olive oil. Set aside.3. To make the roulade, melt the butter in a saucepan and stir in the flour. Cook for three minutes, then add the milk a little at a time, stirring constantly. Cook until thickened. Remove from the heat. Season well with salt and freshly ground black pepper, then mix in the egg yolks. 4. In a bowl whisk the egg whites until stiff. Fold them gently and carefully into the yolk mixture, so you keep as much air as possible. Fold in the basil. Spread on a greased and lined 45 x 30cm/18 x 12in baking tray. Sprinkle evenly with the parmesan, then bake for 15 minutes or until springy and risen. Turn out onto a sheet of greaseproof paper or baking parchment and leave to cool.5. Season the ricotta with salt and freshly ground black pepper, then spread it evenly over the roulade base, leaving a gap at the top and bottom. Scatter over the crumbled cheese and tomatoes. Carefully roll up and wrap in greaseproof paper and aluminium foil. If not eating straight away, chill for up to two hours. 6. Just before serving, heat the grill to hot. Cut the roulade into eight pieces and heat through in the oven for 10 minutes. Then finish by glazing under the hot grill.7. Meanwhile, heat the oil to medium hot in a frying pan and fry the black pudding until crisp. Remove and drain on kitchen towel.8. Melt the butter in a saucepan, add the spinach and allow to wilt. Add the grated nutmeg and season well with salt and freshly ground black pepper.9. To serve, place some wilted spinach on each of four warm plates and top with the roulade. Place three pieces of black pudding around and spoon some onion jam dressing in between.