Clonakilty Blackpudding stackers

Clonakilty Blackpudding stackers recipe.


Place your pan on a hot searing heat.

Brush all your ingredients with olive oil before placing in the pan.

Griddle the vegetables for 2-3 minutes each side.

Griddle the blackpudding for 2-3 minutes each side.

Serve as a stacker with a Moorish Sharmula relish dip (see recipe below). 


Four 1cm slices of griddled Clonakilty Blackpudding

Two 1cm slice of griddled cored red apple

Two 1cm slices of griddled aubergine  

Two 1cm slices of griddled red pepper

Two 1cm ring of griddled halloumi

Dressed with micro herbs

Serve with Moorish dip – (see below for recipe)


Moorish Dip recipe

  • 1 large bunch Parsley and coriander finely
  • 4 cloves garlic, pressed or finely chopped
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 small red chilli
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon fresh ginger (optional)
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 tablespoons vegetable oil
  • juice of 1 small lemon


Place all the ingredients in a food processor and blend until finely chopped. Leave for flavours to develop for 30 mins. Taste & adjust seasoning if needed


Clonakilty Blackpudding stackers recipe created by Seasoned Cookery School

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
Head Office:
Sales & Production:

Registered in Ireland No. 137198.

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