Large bowl of saucy, thick chips, white pudding and peppers

Clonakilty whitepudding Spice bag

Clonakilty whitepudding Spice bag

Large bowl of saucy, thick chips, white pudding and peppers

Serves: 4 • Prep Time: 10 Minutes • Cook Time: 30 Minutes

We’ve given the spice bag an irresistible Clonakilty twist. Featuring slices of Clonakilty Whitepudding, tossed with chips, onions, spices, peppers and covered in a delicious curry sauce, the ultimate fakeaway for you to enjoy.

Ingredients

280g Clonakilty Whitepudding

1 tsp vegetable oil

1 onion, sliced

1 red pepper, sliced

2 red chillies, sliced

1 green chilli, sliced

1 tsp chinese five spice

800g potatoes, cut into 1cm-thick chips, soaked in cold water for 30 minutes

1 tbsp olive oil

 

For the spice mix

1 ½ tsp sea salt

1 ½ tbsp Chinese five spice

1 tsp garlic powder

1 tsp chilli powder

Method

  1. Heat the oil in a pan over a medium-high heat and cook the onions and pepper for 3-4 minutes until just softened but still retaining some crunch. Add the chillies and Chinese five-spice and toss for one minute, then transfer to a bowl to cool.
  2. Drain the soaked chips and pat very dry with kitchen paper. In a large bowl, toss the potatoes in olive oil to coat. Add them to the first basket of the air fryer and air fry at 180° for 20-25 minutes until golden and crisp, tossing the drawer regularly to ensure even cooking. You may need to work in batches depending on the size of your air fryer basket.
  3. When there are 10 minutes to go on the potato cooking time, add the Clonakilty Whitepudding to the second air fryer basket, spritz the pudding with oil or spray and air fry at 200° for 7-8 minutes until golden brown and cooked through.
  4. While the chips and Clonakilty Whitepudding are air frying, wipe the large bowl that you tossed the potatoes in  to dry it and add all the ingredients for the spice mix, stir to combine and set aside.
  5. Add the hot chips and Clonakilty Whitepudding to the bowl with the spice mix and toss quickly to coat.
  6. Divide the chips amongst serving plates and top with the spice bag Clonakilty Whitepudding. Scatter with the chillies, peppers and onions and some fresh coriander and serve immediately.