Bury Black Pudding and Lancashire Hotpot with European Thassos PGI extra virgin olive oil

Cooking with European Thassos PGI extra virgin olive oil is a real magic!!! A very good idea for a great meal is Bury Black Pudding and Lancashire Hotpot, classic dishes with distinct flavors.

Here are recipes for both:

Bury Black Pudding  

Ingredients:

• 1 Bury black pudding (about 8-10 inches long)
• 1 tablespoon of European Thassos PGI Extra virgin olive oil 
• 1 small onion, finely chopped
• 1 small apple, peeled, cored, and chopped (optional)
• 1-2 slices of streaky bacon, finely chopped (optional)
• 1-2 cloves of garlic, minced
• Salt and black pepper to taste
• A pinch of dried sage (optional)

Instructions:

1. Slice the Bury black pudding into thick rounds, about half an inch to an inch in thickness.

2. In a frying pan, heat the European Thassos PGI extra virgin olive oil over medium heat. Add the chopped onion, apple, and bacon (if using). Sauté them until they become soft and the bacon is cooked.

3. Add the minced garlic and sauté for another minute.

4. Push the onion, apple, and bacon mixture to the side of the pan and add the black pudding rounds. Cook them for about 2-3 minutes on each side until they are heated through and slightly crispy on the outside.

5. Season the black pudding rounds with a pinch of dried sage, salt, and black pepper to taste.

6. Serve the Bury Black Pudding as a part of a traditional Full English Breakfast or as a starter with crusty bread and a simple salad.

Lancashire Hotpot

Ingredients:

• 500g (1.1 lbs) lamb or beef, cut into chunks
• 2 large onions, thinly sliced
• 3-4 large carrots, thinly sliced
• 4 large potatoes, thinly sliced
• 1 tablespoon European Thassos PGI olive oil 
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 600ml (about 2.5 cups) beef or lamb stock
• 2-3 sprigs of fresh thyme or a pinch of dried thyme
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).

2. In a large, ovenproof casserole dish, heat the European Thassos PGI extra virgin olive oil  and butter over medium heat. Add the sliced onions and cook until they become soft and translucent.

3. Add the chunks of lamb or beef and brown them on all sides. You may need to do this in batches.

4. Sprinkle the flour over the meat and stir well to coat. This will help thicken the stew.

5. Pour in the beef or lamb stock, and add the thyme, salt, and black pepper. Stir well to combine.

6. Arrange the sliced carrots on top of the meat mixture in the casserole dish.

7. Layer the thinly sliced potatoes on top of the carrots, overlapping them to create a neat layer.

8. Cover the casserole dish with a lid and place it in the preheated oven. Bake for 1.5 to 2 hours, or until the meat is tender and the potatoes are golden and crispy.

9. Serve the Lancashire Hotpot hot, with crusty bread or green vegetables on the side.

These recipes should give you a taste of traditional British cuisine, with the rich and savory flavors of Bury Black Pudding and the hearty comfort of Lancashire Hotpot. Enjoy, it's from Europe.