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Black Pudding Gaiters

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Cooking

Boudin Noir – French Black Pudding

It’s not just us British who like our black pudding/blood sausage, call it what you want, it appears on menus around the globe in various guises.

I visited France recently and had the opportunity to try boudin noir, one of France’s oldest charcuterie dishes.  In the past, the raising and subsequent slaughter of the family pig was common and no part of the animal was wasted.
Like the English black pudding, the main ingredient of the boudin noir is pork blood stuffed in a casing.

The boudin I ordered on my first night was served still in its casing,  covered with onions and served with salad potatoes and bacon.

French black pudding

Each producer has their own recipe but a traditional boudin  contains equal quantities of blood, fat, and cooked onions.
The spices are different to those used in the English black pudding. The inclusion of apple and omission of barley or oats are other notable differences.
The French apple brandy Calvados is often added to the boiudin noir mix along with cream. Even chestnuts can be added to some recipes.

I found it to be a lot softer and crumblier than it’s English counter part.
Very nice, although I think the English black pudding still beats it!

Asda flask, Alpkit cup

Since starting some winter walks recently, I’ve found a warm drink is very welcome.
Popping to my local Asda, I picked up a 0.5 litre thermos flask and christened it on a walk in Wales on a mild Autumn day.
It was quite pleasant stopping for a nice cup of Douwe Egberts , albeit from a slightly leaky vessel.
All was good……at least until the weather got colder…

It was a chilly day in February when I climbed Foel Fenlli in North Wales. Two hours in to the walk I stopped near a stream, the sun was shining and here was a good place for a warming cup of coffee.
The push button pouring lid was badly implemented and  coffee dripped out on to my rucksack and trousers before  I poured  (and promptly discarded) a cold cup of joe.
The same happened again during a walk in Cheshire. Yes, the outside temperature was only 3 degrees Celsius but, I’d only been walking a couple of hours and again, the coffee was stone cold.

A different approach was required.
Rather than try and keep the coffee warm during a walk, why not brew it during a walk!

Step forward a simple meths burner and the Alpkit MytiMug 400.  The titanium construction means this mug is light (74g) and strong. Perfect for chucking in the rucksack yet big enough to hold  400ml (the clue’s in the name).
Not only is this a good size to hold a drink but I can also store my meths burner, lighter, meths bottle, spoon and a couple of coffee sachets in it.

The Myti mug is supplied with a handy little bag and a lid.  A lid doesn’t sound much but it makes a big difference when trying to boil water on a small meths burner. It also keeps your drink warmer once brewed and if you forget to pack a spoon, you can just chuck the coffee in and swirl the mug around without too much splashing!
Finally, the two handles fold away for easy storage, they can get a little warm after sitting on the burner but I’ve no real issues.

In conclusion, a far better way of getting your dose of coffee during a walk!
A larger mug, the 650 and a 900 pot are also available which are more suited for cooking.

Alpkit Myti 400 mug

 

 

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