Large plate of black pudding and potatoes on rustic table with garnish

Parmesan-crusted Clonakilty Blackpudding & Potatoes

Parmesan-crusted Clonakilty Blackpudding & Potatoes

Large plate of black pudding and potatoes on rustic table with garnish

Serves: 8-10 • Prep Time: 10 mins • Cook Time: 20 mins

Crispy, golden parmesan-crusted Clonakilty Blackpudding and baby potatoes is a dreamy combination of flavours. The crumbly texture of the Clonakilty Blackpudding, combined with the cheesy, crunchy coating, makes this a standout dish that’s sure to impress your guests. Comforting, bold, and moreish!

Ingredients

280g Clonakilty Blackpudding, sliced

57g butter, melted

50g grated parmigiano reggiano

2 tbsp fresh thyme leaves

1 tsp garlic powder

Sea salt & cracked black pepper, to season

400g baby potatoes

 

To Serve

Pesto

Method

  1. Preheat oven to 200 °C, 180 °C fan, gas mark 6.
  2. Pour the melted butter into a large oven-proof dish and manoeuvre it so the butter coats the entire surface.
  3. Combine the grated Parmigiano Reggiano, thyme leaves, garlic powder, salt and black pepper together in a small bowl. Sprinkle this mix over the melted butter.
  4. Line the Clonakilty Blackpudding rounds and the potatoes in an even layer on top of the mix.
  5. Bake on the middle shelf for 20 minutes, then move to the top shelf for the final 10 minutes.
  6. Allow to cool slightly for roughly 10 minutes before serving alongside pesto for dipping.