Oooooh! Grated, Niamh. Enjoy!]]>
Donna, just a quick note. I just went to edit the recipe and it says “2 cloves of garlic, peeled and finely chopped” in the ingredients. I am noting that this wasn’t clear, although this is how I always do it. Perhaps it is better and easier to look at including a prep section in the recipe.]]>
Oh great! So good to hear. Possibilities are endless when you view black pudding this way. I make croquettes with them too.]]>
Hi Donna! Apologies for this oversight and thanks for spotting it. Chopped or crushed, whatever you prefer, but actually I will be updating this recipe soon and possibly removing the garlic altogether. If you love garlic, by all means keep it in. (I do! But I am bringing this closer to a classic ragu).]]>
It was SO much fun! I would have Siobhán back in a heartbeat :)]]>
Wow, must try this Mavis, some of my elderflower went off this year. I usually add a bit of brandy to my elderberry, or whiskey to ginger cordial to preserve it.
I was advised to pasturise the bottles, but that would kill all the vitiamins? Also the whiskey is amazing in the ginger. Do you need sodium metabisulphite as well as citric acid?]]>
Yes, it is for this recipe. You can adapt it but you won’t get the same results.]]>