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.
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 Tablespoons olive oil
Twelve 1/2 inch thick baguette slices
4 Tablespoons 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 unti 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 shalotts
Irish Wholeseed mustard
Chopped chives
Cream
Butter
Salt and pepper
Cook the barley in chicken stock. Sweat the shalotts, mushrooms and chives. Add the barley and cream. Season. With a cutter, cut three circles of pudding of a quarter of an inch depth. Panfry in butter. Place in a ring layers of pudding, barley, pudding etc. Serve with wholeseed 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)
Pre 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 carmelising 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.
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, Carmelized Baby onions with Basil and Orange Pesto
Mark is originally form Carlow and is currently working in Michelen Star Restaurant L'Ecrivian in Dublin.
Serves 4
Ingredients:
Annascaul Black Pudding (cut into squares)
3/4 Potatoes
2 tabspn Dijon Mustard
2-tabspn Wholegrain mustard
8 Baby Onions
Basil pesto
1 orange
150 ml chicken stock
1 teaspn sugar
Salt and pepper
Method:
Using about three segments form the orange cut into small cubes and keep aside, sqeeze 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
Fiona is originally from Cork and is currently working in the Tullamore Court Hotel.
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.
Niall is a native of Dingle and is currently working in Doyle's Restaurant Dingle.
Serves 4
Ingredients:
400gr Annascaul Balck 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.
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.
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 Tablespoons olive oil
Twelve 1/2 inch thick baguette slices
4 Tablespoons 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 unti 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 shalotts
Irish Wholeseed mustard
Chopped chives
Cream
Butter
Salt and pepper
Cook the barley in chicken stock. Sweat the shalotts, mushrooms and chives. Add the barley and cream. Season. With a cutter, cut three circles of pudding of a quarter of an inch depth. Panfry in butter. Place in a ring layers of pudding, barley, pudding etc. Serve with wholeseed 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)
Pre 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 carmelising 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.
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, Carmelized Baby onions with Basil and Orange Pesto
Mark is originally form Carlow and is currently working in Michelen Star Restaurant L'Ecrivian in Dublin.
Serves 4
Ingredients:
Annascaul Black Pudding (cut into squares)
3/4 Potatoes
2 tabspn Dijon Mustard
2-tabspn Wholegrain mustard
8 Baby Onions
Basil pesto
1 orange
150 ml chicken stock
1 teaspn sugar
Salt and pepper
Method:
Using about three segments form the orange cut into small cubes and keep aside, sqeeze 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
Fiona is originally from Cork and is currently working in the Tullamore Court Hotel.
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.
Niall is a native of Dingle and is currently working in Doyle's Restaurant Dingle.
Serves 4
Ingredients:
400gr Annascaul Balck 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.
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