Clonakilty Blackpudding Chicory Scoops with Tomato and Rhubarb Chutney

Clonakilty Blackpudding Chicory Scoops with Tomato and Rhubarb Chutney

Serves: 10 • Prep Time: 5 minutes • Cook Time: Chutney: 50 mins Scoops: 10 minutes

These scoops are great finger food for parties and family gathering. The blackpudding gives a warm spicy hug and the seasonal green chicory leaf gives the perfect crunch whilst holding the parcel together.

The chutney recipe will make a good four jars which, when stored in a sterilized airtight container in the fridge, will be good for up to a year!

Ingredients

Chutney:

1/2 tbsp of olive oil

3/4 tbsp black mustard seeds

3/4 tbsp of ground cumin

1/4 tsp ground cloves

3/4 ground coriander

1kg plum tomatoes, chopped coarsely

200g finely chopped white onions

1/2 tsp sea salt

1 clove of garlic, crushed

170g raisins

100g muscovado sugar

125ml malt vinegar

350g chopped fresh rhubarb

 

Blackpudding Scoops:

280g Clonakilty Blackpudding

2 heads of green chicory

Fresh Lemon juice

Method

Chutney:

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

Blackpudding Scoops:

  1. Slice the Clonakilty Blackpudding into 2cm.
  2. Cook the rounds in a pan with some olive oil, breaking the pudding downwith a spatula until it has a crumbled look. Cook for a little while longer until it has a crispy texture.
  3. Drain on paper towelling to take off the extra oil. Set aside until ready to assemble/
  4. Pick leaves from green chicory bulb, wash and dry. Add a few drops of lemon juice and a few crystals of sea salt  into the chicory scoop.
  5. Fill the inside of the chicory leaf with the crumbled Clonakilty Blackpudding and spoon along the top some of the chutney and a couple of drops of fresh lemon juice. Then serve.

A massive thank you to Kate Ryan for creating this unique recipe.