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