Halumi stuffed pepper with black pudding crumble

Posted by petra08 on April 21, 2017 · 18 Comments 

The weather is absolutely April at the moment. One moment it is sunny and warm and next the winds are freezing cold and I am missing my woolly hat! The weekend was beautiful and the garden is looking so summery already!

 

 

The warmer weather makes me want greener and lighter food. I stocked up on vegetables and got a small black pudding for dinner. My luxury was some baby Jersey Royal potatoes. They are the first I have seen this season and when it comes to potatoes Jersey Royals are way up there. They are rich and almost creamy in flavor and well, simply delicious. I didn’t really have a plan so I placed everything on the counter and had a mini brainstorm. Do you ever do that?

 

In the end I decided to stuff a pepper with cherry tomatoes and halumi cheese and to make a blackpudding and sweetcorn crumble to go with it. I did the only thing imaginable to the Jersey Royals, I scraped them, boiled them and tossed them in butter.

 

Halumi stuffed pepper 

preparation time 10 minutes 

cooking time 25 minutes 

oven 200C or 392F 

serves 2

Ingredients

• 1 large red pepper, cut in half, seeds removed
• 100 gr or 3.5 oz halumi cheese, cubed
• 4 slices courgette, cubed
• 5 cherry tomatoes cut in half
• 1 small handful of coriander
• 1/2 tbsp sesame seeds
• 6 pecan nuts, cut in half
• 1/2 tbsp olive oil
• a pinch of sea salt

Mix the halumi cheese, courgette, cherry tomatoes, coriander, sesame seeds, pecan nuts, olive oil and a pinch of sea salt.

Stuff the pepper and bake in the oven for 25 minutes.

 

 

Black pudding and sweetcorn crumble

preparation time 5 minutes

cooking time 10-15  minutes, until crispy

serves 2

Ingredients

• 3 tbsp oats
• 1 small black pudding
• 1/2 do or 1/4 cup frozen sweetcorn
• butter to cook
• salt to taste

Place the oats in a dry pan and toast them. Add butter and black pudding along with the sweetcorn. Pan fry until the black pudding is starting to crisp and the corn is golden. Taste with salt before serving.

 

 

Place the roast, stuffed pepper on top of the crumble and dinner is ready.

 

 

This was one of the better experiments I have made. The earthy black pudding with the sweet pepper, the slightly salty halumi cheese and roasted cherry tomatoes worked so well together and there wasn’t a crumb of food left.

 

I am bringing this to Fiesta Friday and this week I am co hosting with the lovely Lina, Lin’s Recipes! Come and party with us. Lina is challenging is to a Pie, Tart & Flan recipe contest, what is your favorite?! Mine is a savory, lots of veg and plenty of cheese with a splash of naughty cream, I have get back to the kitchen and see what I can come up with!

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Brunch, Cheese, Courgette, Halumi, Herbs, Main course, Meat, Potatoes, Recipe, Sweet corn, Tomatoes · Tagged with Black Pudding, black pudding and sweetcorn crumble, black pudding crumble, halumi stuffed pepper, stuffed pepper