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!
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
100g muscovado sugar
125ml malt vinegar
350g chopped fresh rhubarb
280g Clonakilty Blackpudding
2 heads of green chicory
Fresh Lemon juice
- 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, until the mixture thickens (at least 40 minutes)
- 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.
- Slice the Clonakilty Blackpudding into 2cm.
- 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.
- Drain on paper towelling to take off the extra oil. Set aside until ready to assemble/
- 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.
- 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.