Welsh Grilled Black Pudding with Apple Chutney

Introduction

Bring a taste of Wales to your grill with this delicious combination of rich, seared black pudding and tangy apple chutney. The Arteflame grill ensures a perfect texture by using its high-heat center grate to seal in the flavors. The flat cooktop then gently finishes the dish to perfection. This unique method amplifies the deep, savory notes of black pudding while caramelizing the spiced apple chutney. Let’s fire up the grill and get started!

Ingredients

• 6 thick slices of quality black pudding
• 2 large apples, peeled, cored, and diced
• 1 small onion, finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
• 2 tbsp butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and carefully light the paper.
3. Allow the fire to build for about 20 minutes until the cooktop reaches optimal heat.

Step 2: Prepare the Apple Chutney

1. Melt 1 tbsp of butter on the flat cooktop near the center for higher heat.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Stir in the diced apples, vinegar, brown sugar, cinnamon, ginger, and clove.
4. Cook for 10-12 minutes, moving the chutney to the outer edges of the griddle as it softens to prevent burning.
5. Season with salt and black pepper to taste and keep warm.

Step 3: Grill the Black Pudding

1. Place the black pudding slices onto the center grill grate directly over the high heat at 1,000°F.
2. Sear each side for about 1-2 minutes until a crisp crust forms.
3. Move the slices to the flat cooktop to finish cooking, about 3 more minutes per side, ensuring they reach an internal temperature of 160°F.
4. Remove from the grill when the internal temperature is 145°F, allowing carryover heat to bring them to full doneness.

Step 4: Serve and Garnish

1. Plate the black pudding slices with a generous spoonful of apple chutney.
2. Garnish with freshly chopped parsley for a vibrant finishing touch.
3. Serve immediately and enjoy this beautifully grilled Welsh classic.

Tips

• For a deeper caramelization, let the apple chutney cook a little longer on the griddle.
• Adjust the chutney’s sweetness by adding more or less brown sugar.
• Ensure black pudding slices are thick enough to hold up to grilling without crumbling.
• Always remove meat when the internal temperature is 15°F below the target.

Variations

• Spicy Black Pudding: Add a pinch of chili flakes to the apple chutney for a subtle kick.
• Whiskey-Infused Apple Chutney: Replace half the vinegar with a splash of whiskey for a rich, smoky depth.
• Maple-Glazed Black Pudding: Brush the black pudding slices with maple syrup while grilling for a sweet, caramelized crust.
• Pear and Ginger Chutney: Substitute pears for apples and intensify the ginger for a fresh twist.
• Smoked Black Pudding: Let the black pudding slices absorb wood smoke by placing them near the grill’s outer edge for an extra layer of flavor.

Best Pairings

• A crisp, dry cider to complement the sweet and tangy apple chutney.
• Buttery mashed potatoes for a rich and creamy contrast.
• Grilled sourdough bread for an added crunch.
• A side of sautéed greens for a fresh, light balance.
• A full-bodied stout to enhance the deep, savory flavors of the black pudding.

Conclusion

Grilling black pudding on the Arteflame brings out unmatched textures and flavors, perfectly balanced by the spiced apple chutney. By utilizing high heat for searing and the flat cooking surface for finishing, every bite bursts with rich, crispy, and juicy goodness. Try this Welsh-inspired dish at your next cookout!