Warm salad with Clonakilty Blackpudding


Wash and dry the spinach leaves. Make the vinaigrette by placing the olive oil, cider vinegar, Dijon mustard, salt and pepper into a jar. Shake until the dressing thickens then set aside until ready to serve.

Cut the apples into slices and remove the pith. Melt the butter in a heavy-bottomed frying pan and when it bubbles, toss in the apple slices. Sprinkle the apple slices with the sugar, nutmeg and cinnamon and stir gently taking care not to break them. When they are slightly caramelized add the Calvados, stir until everything is coated with the juices and remove the apples from the pan and keep warm.

Next cut the black pudding into cubes of about 2 cm. Heat some oil in another pan. Toss in the black pudding and fry until crispy. Remove the black pudding from the pan and keep warm. Add a knob of butter to the same pan and when it foams, add the croutons and stir-fry until they are crispy.

To assemble, dress the spinach with the vinaigrette, toss in the warm apples, black pudding and croutons. Mix everything gently and serve immediately



Serves 6
2 Granny Smith apples
30 g butter
1 tblsp sugar
Πtsp ground cinnamon
Πtsp ground nutmeg
200g Clonakilty Blackpudding
100g bread, cut into croutons 
1 tblsp sunflower oil
2 tlbsp Calvados
250g organic baby spinach 

For the vinaigrette
150 ml olive oil
50 ml cider vinegar 
1 tsp Dijon mustard
Salt and black pepper

Source: RTÉ Food http://www.rte.ie/tv/therestaurant/cullen/cullen_starter1.html

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  • Clonakilty Food Co.,
  • 16 Pearse Street,
  • Clonakilty, West Cork.
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