Annascaul Recipes

• Annascaul Black Pudding and Rhubarb Pastries
• Carmelised Onions & Annascaul Black or White Pudding
• Annascaul Black Pudding and Apple
• Annascaul Black Pudding Lasagne
• Crostini with Black Pudding and Applesauce
• Gateau of Annascaul Black Pudding and Barley
• Salad of Ananscaul Black Pudding
• Annascaul Black Pudding Tartlets
• Annascaul Black Pudding Mash
• Carmelised Onions and Annascaul Black Pudding Canapés
• Colin’s Chilli Recipe
• Hot Cheesy Annascaul Black Pudding with Dry cured rasher
• Avoca traditional Black Pudding with parsnip and vanilla purée
• Annascaul Black Pudding Mash or Potato Cakes
• Annascaul Pork Sausage Recipes
• Accompaniments to Annascaul Black Pudding
• Chef Competition at Institute of Technology Tralee, Co. Kerry
  
• Dan Browne's Pan-Seared Scallops
• Richard Corrigan - Black Pudding Recipes

Annascaul Black Pudding and Rhubarb Pastries

These little pastries make good canapés or starters.

Ingredients:

1 small onion chopped
200 g rhubarb (about 1 stick) cut into 1 cm slices
8 slices of black pudding about 4 cm diameter an 1 cm thick
16 sheets filo pastry about 15 cm square
100ml dry cider or white wine or water
Olive oil for frying
Black pepper, nutmeg

Fry the pudding slices in a little olive oil using a heavy frying pan until they are lightly crisped on the outside. Reserve. Add the onions to the pan (with a little extra oil if necessary) and soften without browning. Add the rhubarb and stir for a minute or so. Add the cider and simmer gently until the rhubarb has disintegrated to form a thick sauce. Season with black pepper and a little grated nutmeg.

Place two squares of pastry on top of each other: place a teaspoon of the sauce in the middle and put a slice of pudding on top. Moisten the edges of the pastry and fold over the contents, pinching the edges to form a seal.

Bake in a moderate oven (160 C) on a greased baking tray for 20 – 30 minutes (until pastry is golden).

Eat while warm. This quantity suffices for four or a good starter for two.

Carmelised Onions & Annascaul Black or White Pudding

Ingredients:

Onion or shallot, cut into large pieces
Annascaul Black or White Pudding (or both!)
1 Teaspoon of honey
Sunflower Oil
Salt & pepper

Cut the pudding into squares. Cook onion in oil, stirring continuously. Increase heat & add honey. Season. Place onion on top of pudding & serve on cocktail sticks.

Annascaul Black Pudding and Apple

Allow per person:

2 slices of Annascaul Black Pudding
1 clove of garlic, crushed
1 / 2 small cooking apples

Fry slices of black pudding in a little oil with the garlic. When done, remove and keep warm. Peel, core and slice the apple. Fry in same pan until soft.

Garnish the black pudding slices with the apple.

Annascaul Black Pudding Lasagne

An unusual dish which serves two!

Ingredients:

150 g Annascaul Black Pudding
1 large green pepper
1 small onion
6 sheets of lasagne
20g butter
20 g flour
250ml milk
75g cooking cheese
Fresh parmesan
2 tomatoes
Nutmeg
Black pepper

Prepare sauce:

Melt the butter in a heavy pan, stir in the flour for a minute or so without browning, slowly add the milk, stirring continuously. When the sauce has thickened, stir in cooking cheese. Season with black pepper and a little freshly grated nutmeg.

Either crumble black pudding into the bottom of an ovenproof or lay out slices to fit dish. Coarsely chop the pepper and onion and liquidise them in a blender until smooth. Pour half of the green sauce over the black pudding. Cover with sauce. Grate parmesan over the top. Slice tomatoes and arrange over top of dish.

Serve with a mixed salad.

Crostini with Black Pudding and Applesauce

Ingredients:

12 Slices of Annascaul Black Pudding
6 Teaspoons olive oil
Twelve 1/2 inch thick baguette slices
4 Teaspoons of chunky applesauce

Fry the pudding in two tablespoons of olive oil over a medium heat for two minutes each side.Transfer to plate and keep warm. Preheat grill. Brush the bread slices with remaining oil and brown for 1 to 2 minutes, or until l toasted. Top each slice with a slice of pudding. Put a teaspoonful of applesauce on top . Serve immediately.

Gateau of Annascaul Black Pudding and Barley

Ingredients:

Annascaul Black Pudding.
Pearl Barley
Julienne of mushrooms
Diced shallots
Irish Whole seed mustard
Chopped chives
Cream
Butter
Salt and pepper

Cook the barley in chicken stock. Sweat the shallots, mushrooms and chives. Add the barley and cream. Season. With a cutter, cut three circles of pudding of a quarter of an inch depth. Pan fry in butter. Place in a ring layers of pudding, barley, pudding etc. Serve with whole seed mustard, glazed apples and deep fried julienne of celery.

Salad of Ananscaul Black Pudding

Ingredients:

Prepare a bowl of your favourite green salad.
Streaky rashers
Annascaul Black pudding
Salad dressing
Parmesan Cheese grated

Fry rashers. Remove from pan. Fry Pudding in half slices for 1/2 minutes on each side. When rashers have cooled a little, add to salad. Arrange salad on individual plates. Arrange pudding around side of the plate. Sprinkle parmesan over greens or leave parmesan and salad dressing to be added by the diner.

Annascaul Black Pudding Tartlets

Ingredients:

Annascaul Black Pudding (cut into squares of 1 inch)
Prue cooked pastry bases
-Either blind bake your own pastry bases or buy ready cooked ones.
Onion Marmalade
-Again, onion marmalade can be bought ready prepared or you can make your own by caramelising Spanish onion slices with brown sugar.
Cashel Blue Cheese

Fry pudding. Place a spoon of the onion marmalade in each tartlet base. Heat in oven until warm. Arrange cooked pudding squares on top of each tartlet. Crumble Cashel Blue cheese on top and put back in hot oven until cheese begins to melt.

Annascaul Black Pudding Mash

This mash is a lovely accompaniment to many starters or main courses. I love it with fish, chicken or beef.

Ingredients:

800g floury potatoes
200g Annascaul Black Pudding
200ml milk (or 300 ml if you prefer a creamier texture)
1 bay leaf
8 peppercorns

Method:

Steam the potatoes until cooked. Heat the milk with the bay leaf and peppercorns and strain. Gently fry the pudding in butter and add to the mash. It can be added without heating if preferred. Whisk enough of the warm milk to the mash to get the desired consistency.

To Serve:

Serve topped with a fish or meat of your choice or serve as a side portion.

Carmelised Onions and Annascaul Black Pudding Canapés

Ingredients:

Annascaul Black Pudding
1 tsp of honey
Onion or shallot cut into pieces
Freshly ground pepper

Method:

Cut the pudding into squares or triangles. Cook onion or shallots in oil, stirring continuously. Increase the heat and add the honey. Season with pepper. Place onion piece on top of each piece of pudding and use cocktail sticks to serve. These are so quick to prepare and look and taste delicious.

Colin’s Chilli Recipe

“This is the WORLD’S GREATEST CHILLI recipe, made even better by the addition of Black Gold Annascaul Pudding”.

It’s fairly hot in this form, so adjust the amount of spices to take down the heat. Or add cream or plain yogurt when serving, to cool it down a little. You can play with the amount of ingredients and the cooking times to suit.

Ingredients:

1.5-2 lbs steak mince
1 onion, finely chopped
1 red pepper finely chopped
3-4 green chili, seeded and finely chopped (or 1/2 jar jalapeno peppers)
4 cloves garlic, finely minced
3 tablespoons olive oil

1.5 tablespoons cocoa
2 tablespoons chili powder
2 heaped tablespoons ground cumin
1/2 cup really good beef stock (or crumble in two beef Oxo cubes)
1 teaspoon curry powder
2-3 teaspoons puree tomato
1 teaspoon paprika
1 teaspoon ground tumeric
3-4 cans peeled tomatoes (2 drained of juices, 2 with juices)
Small can of kidney beans, drained
1/2 cake of BLACK GOLD ANNASCAUL PUDDING
Salt & pepper

Cook first six ingredients in oil in a large pot over medium-high heat, stirring constantly until meat browns.

Stir in cocoa and remaining ingredients except the pudding and kidney beans.

Bring to a boil, cover and simmer to reduce. Crumble the pudding and stir into the mixture after about 30-45 minutes. Add beans.

Simmer for another 45 mins. (If becoming too thick/dry you can add unused tomato juice from the two cans).
Serve with rocket salad and cherry tomatoes, or with jasmine rice, and cold Corona with lime wedges.

Thanks Colin – we loved it!

Hot Cheesy Annascaul Black Pudding with Dry cured rasher

Ingredients:

2 thick cut Annascaul dry-cured smoked rashers
1 shallot, peeled and chopped
4 thick slices of Annascaul Black Pudding
Sunflower oil to fry
4 slices French style bread
Butter to spread
4 slices of Irish cheese (Any cheese can be used)
Chives to garnish

Method:

Cut the rashers into lardons and fry with shallot until rashers are crisp. Drain and keep hot.
Fry the pudding in a little oil or grill for 1/2 mins each side.

Toast and butter the baguette or rolls.
Place a slice of pudding on the toasted bread, spoon a little of the bacon mixture on top, and then cover with a slice of cheese. Put under the grill until cheese is slightly melted.

Garnish with chives and serve hot with grape chutney or red onion marmalade or Ballymaloe relish.

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 chopped
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

Annascaul Black Pudding Mash or Potato Cakes

Ingredients:

Potatoes
Cream
Butter
Annascaul Black Pudding

Method:

Steam as many potatoes as required or use left- over mash. Mash potatoes well, adding butter and cream to taste and until consistency is soft but not runny. Crumble in some Annascaul Black Pudding and heat thoroughly. This mash works very well topped with grilled cod, steak or breast of chicken. Alternatively, form mash into round or square potato cakes and fry on a hot pan. It is delicious served as a side order of vegetable, as a base for a main course or as a brunch accompaniment.

Annascaul Pork Sausage Recipes

Annascaul Pork Sausage with tomatoes, pasta and cream

This recipe is a firm favourite with adults and kids alike. it can be made in advance and freezes perfectly.

Ingredients:

450g pasta of choice
225g Annascaul Pork Sausages
30g butter
Teaspoon of fresh, chopped rosemary
1 and a half 400g tins of chopped tomatoes
Pepper
Sugar
Pinch of crushed chillies
100-150ml cream
2 tablespoons of parsley
4 tablespoons freshly grated parmesan cheese

Cook (fry or grill) sausages and leave to cool.
Melt butter, ad chopped rosemary and tomatoes. Season with pepper and sugar. Cook until the tomatoes have softened into a sauce, about 5 minutes.

Slice the sausages to desired thickness. Add to pan with crushed chillies. Add cream and chopped parsley. Stir gently until cream has reduced by about half. Turn off heat.

Cook pasta. When pasta is cooked, drain. Reheat sauce gently and add parmesan. Arrange pasta on warm plates. Top with sausage sauce. Sprinkle with parsley and serve.

Spinach is also a nice addition to this recipe.

Accompaniments to Annascaul Black Pudding

Tapas Sauce

This Tapas sauce goes very well with the texture and spiciness of our black pudding.

Ingredients:

Good glug of Olive Oil
2 Cloves of Garlic, crushed
1 Onion, chopped
200ml tomato juice
3 / 4 pinches of cayenne pepper
3 / 4 pinches of nutmeg
¼ tsp of dried oregano or 1 tablespoon of fresh
1 tsp sugar
Salt and freshly ground black pepper
½ tablespoons of balsamic vinegar
Chopped Olives –optional
1 tsp cornflour

Method:

Fry the onion in the olive oil in a deep frying pan or medium sized pot until soft. Add the garlic. Remove from heat and add in the tomato juice. Season with the salt, pepper and cayenne pepper. Blend the cornflour with a little water and add. Mix well. Add the nutmeg, oregano, vinegar, sugar and olives if using. Bring the sauce to the boil and reduce heat until it is as thick a consistency as you like.

This tapas sauce is delicious hot or cold and can be poured over cooked pudding or alternatively cut the pudding into bite size pieces, stick on cocktail sticks and let people dunk the pudding in sauce boat of Tapas sauce.

What looks well if serving as a canapѐ is to take your cooked slice of pudding, cut it in half. Cut each half diagonally and diagonally again. The triangles look very well arranged on a serving plate with a little tapas sauce on top or in a serving / dipping dish in the middle.

Mustard cream Sauce

Ingredients:

½ pint / 300 ml cream
2-3 tbsp wholegrain mustard
1 tbsp creamed horseradish (optional)

Method:

Pour the cream into a small saucepan, add the mustard and horseradish and bring to the boil for five minutes or until slightly thickened.
This sauce complements the pudding greatly and can be drizzled on a salad of pudding, on canapes etc.

Recipe suggestion: Scallops and Annascaul Pudding go very well together and the contrast in colours and texture makes for a striking starter dish. This mustard cream works well with both the pudding and the scallops.

Chef Competition at Institute of Technology Tralee, Co. Kerry

Students from the two year Certificate in Professional Cookery at the Institute of Technology Tralee took part in a competition to prepare an innovate dish based on Annascaul Black Pudding in May 2006. The winning three dishes are presented.

Winner: Mark Murphy -Annascaul Black Pudding, Dijon Mustard Mash, Caramelised Baby onions with Basil and Orange Pesto

Mark is originally from Carlow and is currently working in Dingle. Co. Kerry.

Serves 4

Ingredients:

Annascaul Black Pudding (cut into squares)
3/4 Potatoes
2 tablespoon Dijon Mustard
2-tablespoon Wholegrain mustard
8 Baby Onions
Basil pesto
1 orange
150 ml chicken stock
1 teaspoon sugar
Salt and pepper

Method:

Using about three segments form the orange cut into small cubes and keep aside, squeeze the rest of the juice and add to pesto to taste.

Prepare potatoes and put in to pot cover with water add salt and boil for 30 mins,
When ready drain and put back on heat to dry for a few mins, mash and add mustard and season to taste, keep warm.

Peel baby onions and add to hot pan with olive oil to brown, once browned add sugar to caramelise, than add chicken stock to cook allow to cook for 6 mins.
Put black pudding on pan over medium heat and fry for 3 mins on each side

To Serve:

Once pudding is cooked place three pieces of black pudding on the centre of each plate, spoon some mash on top of each one, place two baby onions one one side spoon some pesto on the other side and add reserved segments to pesto.

Second Prize - Fiona O'Sullivan - Annascaul Black Pudding filled with Smoked Gubeen Cheese with a Fruit Compote and Rocket Salad

Serves 4.

Ingredients:

400gr Annascaul Black pudding
200gr Smoked Gubben Cheese
150gr White Breadcrumbs
100gr White Flour
2 Eggs
Rocket Salad
Fruit Compote of Choice
Salad Dressing of Choice

Method:

Grate the cheese and shape into 4 round shaped pieces. Mash the black pudding and then shape around the cheese. Each piece should weigh roughly 150gr. Then pass through flour, Egg wash and Breadcrumb.

Deep fry to Brown @ approx 180c and Place into moderate oven for about 2 minutes to insure cheese has melted.

To Serve:

Dress the Rocket leaves with chosen dressing and place in the middle of presentation plate. Slice the black pudding to show melted cheese and serve fruit compote around the edge of the plate.

Third Prize - Niall O'Neill - Annascaul Black Pudding, wrapped in Parma Ham with a Sundried Compote.

Serves 4

Ingredients:

400gr Annascaul Black Pudding
50gr Green Olives
50gr Red Pepper
4 Slices Parma Ham
200gr Semi-dried Tomatoes
2 tsp Chopped Basil
50ml Olive Oil
Basil Sprigs to garnish

Method:

Blend black pudding, olives and red pepper together lightly in a food processor. Shape mix into cigar shape rolls. Lay parma ham on cling film and wrap black pudding mix in Parma ham.To make compote, mix tomatoes, basil and olive oil. Colour and seal the black pudding in a medium pan and finish for 5 minutes in a moderate oven.

To serve:

Once the pudding is cooked, slice through the middle and place in the centre of the plate. Serve the compote around the edge of the plate. Garnish with fresh basil sprigs.

Richard Corrigan's Black Pudding hash, apple and sage

Ingredients:

1 top quality black pudding
2 potatoes, cut into matchsticks
1 onion, finely chopped
3 garlic cloves, finely chopped
4 sage leaves
2 cooking apples
2 eating apples
25g sugar
25g water

Method

1. Cook potatoes in boiling salted water. When cooked, rinse under cool water. Soften the onion and garlicin a pan and add the potato and finely sliced sage leaves.
2. Crush pudding with fork. Mix with potato mix.
3. Roll tightly in clingfilm to form a roll. Tie both ends by twisting the cling-film. Allow to cool, then place in the fridge to set firm.
4. Peel all the apples into quarters & sprinkle with a little sugar. Slice the hash rolls, fry in a hot pan & add the apples. When hot serve with the apple puree. Makes a comforting light lunch with a winter salad or a rib-sticking breakfast.

Dan Browne's Pan-Seared Scallops

As part of the Dingle Food and Wine Festival 2011, Dan, a chef from the Institute of Technology Tralee, demonstrated a number of dishes using local produce. One of his dishes was the Pan-Seared Scallops. We loved this dish.

Ingredients: 2 portions

4 Large Scallops dried and seasoned
2 thick slices of Annascaul Black Pudding / 2 very thin slices of Annascaul White Pudding
1 Dessertspoon (dsp) Harty's Chilli Jelly
1/4 an apple & pear cut into matchsticks
200ml cream, 10g peas, 1 teaspoon (tsp) chopped mint

Dressing:

Juice of 1 lime & of 1/2 a lemon
1 dsp of chopped Coriander & 1 dsp of chopped mint
1 tsp fish sauce, 1 tsp soya, a dsp Mirin, 1 dsp sesame oil

Method:

1. Splilt the thick slice of black pudding, spread with chilli, insert the slice of white pudding and top with the other slice of black pudding. Bake for 8 minutes.

2. Mix all the dressing ingredients together, once ready add the apple and pear.

3. In a small pot add cream &bring to boil, add peas and mint. Cook for 3-4 minutes, puree and season.

4. Heat a thick based pan, add a tsp of oil. Sear the scallops on each side for 1 & 1/2 minutes. They should be caramelised on the surface and soft to touch.

Arrange dish.




For more information on our Black Pudding Recipes Contact Annascaul Black Pudding Co.