Avoca traditional Black Pudding with parsnip and vanilla purée

Ingredients:
300-400g good black pudding like Clonakilty or Annascaul
1 tbsp olive oil
2 sprigs chervil or thyme to garnish
2tbsp apple chutney
Freshly ground black pepper
For the purée:
2-3 large parsnips, peeled and chopper
1 vanilla pod, spilt in half lengthwise
60g butter
2-3 tbsp cream
To make the purée:

Steam or boil the parsnips with the vanilla pod until tender, drain well, reserve the vanilla pod and place the parsnips in a food processor. Using the pulse setting, blitz the mixture until very smooth, then add the butter and a little cream along with a generous amount of freshly ground black pepper, a little sea salt and some of the seeds scrapped from the preserved vanilla pod. Mix again to incorporate. Taste and adjust.

To cook the black pudding:

Cut the black pudding into 12 equal-sized pieces. In a frying pan melt a little butter with a little olive oil until foaming. Add the sliced black pudding and cook for 2 mins. each side or until slightly crisp. Remove from the pan and drain on kitchen paper.

To Serve:

Divide the pudding among 4 plates and place a generous tablespoon of the parsnip and vanilla purée on each plate. Garnish with some lightly dressed baby leaves and a good chutney.

Source: A year at Avoca – a cookbook by Simon Pratt

 

Posted in Recipes

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