Black pudding may have had its ‘Superfood’ status rescinded but there is no doubting the fact that it is an ingredient that is on trend in many celebrity chef dishes and our many top restaurants.
It is a fact that black pudding, similar to a pint of Guinness is an acquired Irish taste with many turning their noses up at the thought of eating the blood sausage. This traditional sausage is made from a mixture of blood, oatmeal and seasoning, packed into a casing for consumption at breakfast, lunch or dinner depending on its ingredient status in the dish.
The pudding’s ‘superfood’ status is associated with the nutrients associated with its high blood content particularly its high iron content. Traditionally it contained more iron but with a move to make it more palatable to the less hardy consumer the blood content has been reduced and the oatmeal increased in many popular supermarket black puddings. However, the overall iron content remains high at a whopping 4mg per 60g slice and 17mg of iron in a 280g roll of pudding. To put this into context, this is far higher than your daily recommended dose of iron, which is 14mg for females and 10mg for males. Black pudding also containing high levels of magnesium, zinc, calcium and protein; this sausage is no one trick pony 🙂
I am an avid black pudding fan. However, the majority of time I eat it on toast or stuff into a chicken breast for breakfast or dinner. This recipe was created to give me another opportunity to eat it- for lunch- in a healthier setting of spinach and chickpeas. The beauty of this recipe is that it is ready in minutes and can be eaten hot or cold so perfect to shake up your lunchtime. It contains spinach and chickpeas which are also high in iron, magnesium and calcium. So if you are feeling lethargic while training at the moment and think that you may be low on iron this recipe is perfect for you to try for lunch or a weekend brunch.
Watch out for my article next week on the effects of low iron levels on high volume Winter training.
- Serves: 3
- Serving size: 3
- Calories: 490kcal
- Fat: 33g
- Carbohydrates: 25g
- Protein: 20g
- 1 black pudding (280g)
- 1 can of chickpeas (400g)
- 50g pine nuts
- 250g spinach
- Using your hands to break up the black pudding into a crumble.
- Place in a dish/baking tray and grill, turning it over until both sides are cooked.
- Add the chickpeas and pine nuts to the baking tray and cook for 3 more minutes.
- Then add the spinach and cook until it is wilted slightly. Don’t overcook the spinach or you will cook out all its goodness.
Photos courtesy of Sinead Lally, find her in Instagram @sineadlal