#AD Clonakilty Black Pudding is versatile & delicious to eat any time of the day!

Over the next few weeks, in collaboration with Clonakilty Food Co, I will be releasing three new original recipes using products from the Clonakilty Pudding range to showcase just how versatile this traditional meat can be – starting with this delightful Amuse Bouche!

This tongue-tingling delicious mouthful makes the most of the crumbly texture, rich earthy flavour and of course that traditional (and secret!) mix of spices of the original Clonakilty Black Pudding.

Clonakilty Black Pudding is made with all natural ingredients and the recipe has remained unchanged since the 1880’s: Flahavan’s Pinhead Oatmeal – for the perfectly nutty bite, Onions, Irish Beef, Beef Blood and that famous secret spice mix! Simple yet delicious.

Did you know that even to this day, the precise combination of the pudding’s spice mix is still only known by one person? Colette Twomey is the head of Clonakilty Food Co, and takes great pride and care in making sure that the spice mix in every single chub of pudding that leaves the factory is is perfectly balanced!

As summer draws to an close, thoughts turn to delicious dinners with friends during the longer autumn evenings. My Tomato & Rhubarb Chutney preserves the flavours of summer; the Clonakilty Black Pudding gives a warm spicy hug and the crunchy seasonal green Chicory leaf creates the perfect little package to hold the whole thing together and deliver it, forthwith and with much delight, to your Bouche ready for instant Amusement!

First, make the Chutney – as far ahead of using it as possible. Stored in a sterilised, airtight container in the fridge, it will be good for up to a year! For the rest of the recipe, you will need 1 x 280g chub of Clonakilty Black Pudding, 2 heads of Green Chicory and some fresh lemon juice.

Rhubarb and Tomato Chutney

This entire recipe will make you a good 4 jars of chutney, which is a good thing because it’s very moreish and will go with just about everything!

Ingredients:

• 350g of chopped fresh rhubarb
• ½  tblsp of olive oil
• ¾  tblsp black mustard seeds
• ¾  tblsp of ground cumin
• ¼  tsp ground cloves
• ¾  tblsp ground coriander
• 1kg plum tomatoes chopped coarsely
• 200g finely chopped white onions
• ½  tsp sea salt
• 1 clove of garlic, crushed
• 170g raisins
• 100g muscovado sugar
• 125ml malt vinegar

Method

Heat oil and cook seeds and spices stirring until fragrant. Add tomato, onion, salt, garlic, raisins, sugar and vinegar.  Stir over heat without boiling until sugar dissolves. Simmer, uncovered occasionally until the mixture thickens (at least 40 minutes). Stir in the rhubarb and simmer uncovered stirring occasionally for about 5 minutes or until the rhubarb is tender. Decant into sterilised jars, fit lids tightly and leave to cool on a windowsill. Stores in a press unopened for 6 months. Once opened refrigerate and use within one month.

Clonakilty Black Pudding “Soil”

• Remove the outer casing of 280g chub of Clonakilty Black Pudding and slice into rounds.
• Cook the rounds in a pan with some olive oil, breaking it down with a spatula until it has a crumbled look. Cook for a little while longer until it has a slightly crispy texture.
• Drain on paper towelling to take off the extra oil. Set aside until ready to assemble.

Plating Up

Pick the leaves from a green chicory bulb, wash and dry. Spritz a few drops of lemon juice and a few crystals of sea salt into the chicory “scoop”

Fill the inside of the chicory leaf with the Clonakilty Black Pudding soil and spoon along the top some of the chutney and a couple of drops of fresh lemon juice.