Ingredients with Measurements:
- 1 pound of drisheen (Irish blood pudding)
- 2 cups of chopped kale
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Remove the drisheen from its casing and crumble it into small pieces.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent.
4. Add the crumbled drisheen to the skillet and cook for 5-7 minutes, stirring occasionally, until it is browned and crispy.
5. Add the chopped kale to the skillet and stir to combine with the drisheen and onion mixture.
6. Cook for an additional 5-7 minutes, until the kale is wilted and tender.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 10g
- Protein: 12g
Substitutions for ingredients:
- If you cannot find drisheen, you can substitute with black pudding or any other type of blood sausage.
- If you do not have kale, you can use spinach or Swiss chard instead.
Variations:
- Add diced potatoes to the skillet for a heartier dish.
- Top with a fried egg for a breakfast twist.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to crumble the drisheen into small pieces to ensure it cooks evenly.
- Use a spatula to stir the ingredients in the skillet to prevent the drisheen from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a plate.
Garnishes:
- Top with chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side of crusty bread or toast.
Suggested side dishes:
- Roasted root vegetables or a simple green salad.
Troubleshooting advice:
- If the drisheen is sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Be sure to cook the drisheen to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Drisheen is a traditional Irish dish made from pig's blood, oatmeal, and spices.
Flavor profiles:
- The drisheen adds a rich, savory flavor to the dish, while the kale adds a slightly bitter note.
Serving suggestions:
- Serve as a main dish for breakfast, lunch, or dinner.
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Region: Irish