I promised you some time ago that I would do a blogpost on blood! I have come to realize that if we are to eat meet, then better utilize as much as possible from the poor slaughtered animal.
When I was little we used to frequently eat blood pancakes in school. Sometimes at home as well. These were one of the dishes that I never remember having eating made from scratch. The pancakes came in a box of 20 and before the microwave entered our household (long story, my brother and I tried all tricks there were to it to upgrade our parents from the stoneage, until we finally bought a microwave oven for my mom as a Christmas present...) we heated the black pancakes in a frying pan, with a lot of butter (must have been before the margarine days). Anyway, it is time to reinvent this dish!
I am also hearing from friends in Sweden that their children just love blood pudding... Better try it out...
all that iron, waiting to be useful!
I googled the recipe for Swedish Bloodpudding and made some wheatfree adaptations:
- 1/2 yellow onion
- 1 small apple
- two dices of organic spinach
- 500g defrozen blood (beef, bought frozen)
- 1-2 tbs Fiberhusk (grounded psyllium seeds)
- 1/2 dl quinoa meal (could probably be replaced by almond flour)
- 1-2 eggs
- 1/2 tsp grounded ginger
- 1/2 tsp grounded cloves
- 1/2 tsp dried marjoram
- 2 tbs butter /coconut oil
- salt, pepper
- Lingonberry to accompany the dish
Peel and chop onion. Peel and chop apple in dices. Fry onion in butter or coconut oil until soft, add apple and fry. Add the spinached (roughly chopped). Poor the blood in a batch. Add quinoa flour and fiberhusk. Add egg(s). Add spices and then the mix of onion-apple-spinach. Let cool in fridge for 30 min- 1h.
Blood pancakes: fry in coconut oil. Keep on first side until thickened and then flip over (takes longer than normal pancakes, due to the lack of - thank goodness- gluten).
Picture blood pancakes:
Verdict: Kids ate one each. Were not too eager first but did eat enough...
Blood pudding: Poor the reminder of the batch into a oven mold. Cook in oven (200 degrees) for 60-90 minutes, depending on the deepness of the mold.
Picture blood pudding: