It might be the last ingredient you’d expect in a romantic meal, but black pudding could be just the mood-booster you want
Because nothing says ‘romance’ more than black pudding, Irish specialists Clonakilty have teamed up with 2019 Masterchef contestant Jelena Fairweather and Chef Adrian Martin to produce some ‘mood boosting’ (we think they mean aphrodisiac) recipes for the special day.
Yes, it’s all true – Clonakilty Blackpudding, Apple and Fennel Heart Shaped Pie contains polyphenols and antioxidants that can stimulate blood flow; Dark Chocolate and Chilli Truffles with a Clonakilty Blackpudding Crumb
Chilli contains the chemical capsaicin, known to boost testosterone levels, and phenylethylamine, a stimulant that elicits excitement and a sense of well-being; while Clonakilty White Pudding Potato Cakes feature rocket (Arugula), which has been used as an aphrodisiac since the first century.
Clonakilty Whitepudding is made using traditional methods combining pork, oatmeal and onions with a blend of spices. Both the texture and the taste of Clonakilty Whitepudding have made this delicacy an Irish favourite. While traditionally served as part of breakfast, Clonakilty Whitepudding can be a special addition to enhance any starter, salad or main course. Clonakilty Whitepudding is free from artificial colours and preservatives.
See also: Blueberry Pancake Recipe to Add Zing to your Shrove Tuesday
Clonakilty Blackpudding is made using traditional methods combining beef, oatmeal, onions and beef blood with a secret blend of spices. Both the texture and the taste of Clonakilty Blackpudding have made this delicacy an Irish favourite. While traditionally served as part of a breakfast, Clonakilty Blackpudding can be a special addition to enhance any starter, salad or main course. Clonakilty Blackpudding is free from artificial colours and preservatives.
Clonakilty Blackpudding is currently on offer in Asda until February 24th at £2.25 reduced to £2.
Find out more at https://www.clonakiltyblackpudding.ie/
Clonakilty Blackpudding, Apple and Fennel Heart Shaped Pie – Jelena Fairweather
Makes 2 medium sized pies
Takes: 30 min
- 250g Clonakilty Blackpudding
- 2 apples (chopped into small pieces)
- 100g fennel (diced)
- 1 garlic clove (chopped)
- 1 brown onion (chopped)
- 1tsp lemon zest
- 25g butter
- 1 tbsp chopped leaf parsley
- 2 packs of shortcrust pastry blocks
- Salt and pepper
- 1 tbsp flour
- 100ml cream
- Beaten egg
- Splash of white wine (optional)
- Gently sauté the onion, garlic, fennel and apple with the butter until they are tender.
- Chop the Clonakilty Blackpudding into small pieces and add to the pan along with some salt and pepper to taste.
- Add a tablespoon of flour to thicken the mixture and pour in the white wine (if using), cream and lemon zest. Bring it to a gentle boil whilst stirring continuously. Simmer for 5 – 6 minutes until the liquid has reduced and thickened, then set aside for approx. 30 minutes.
- Add the parsley and more salt and pepper if required.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Roll out pastry block (follow instructions on the packaging) and cut out 4 x heart shapes.
- Spread filling over pastry leaving a good sized border all round.
- Brush border with a beaten egg and place a second layer of the pastry on top.
- Pinch the edges of the pastry layers together to seal and brush all over with beaten egg.
- Cut a small heart-shaped hole in the centre of the top layer of pastry, place on baking sheet and bake for approx. 18 minutes until golden brown.
Clonakilty White Pudding Potato Cakes – Chef Adrian Martin
Takes 30 minutes
- 280g Clonakilty white pudding
- 330g Potatoes, peeled
- 2 spring onions, finely sliced
- Sea salt & freshly ground black pepper
- 1 heaped tbsp plain flour
- A good glug of milk
- 1 small knob of butter
- 2 free-range eggs
- 1 tbsp of white wine vinegar
- 2 heaped tbsp soured cream, whipped with spoon to loosen
- Juice of 1 lemon
- Organic rocket
- Heart shaped pastry cutter
- Start by making the potato cake mixture. Boil and mash the peeled potatoes until soft and smooth. Add in the milk and butter and mash it through to make a smooth consistency. Now add some of the sliced spring onions.
- Dice the Clonakilty Whitepudding and fold it through the potato mixture.
- Season to taste and use the pastry cutter to shape into some heart shaped potato cakes, using some flour to help bind them.
- Chill in the fridge covered until ready to cook.
- Fry the potato cakes in oil and butter until golden and crispy and place into the oven to keep warm while you poach the eggs.
- For the soured cream, whip it with some of the lemon juice and pinch of salt.
- Boil water, and when simmering, add a drop of vinegar and stir, to create a gentle whirlpool. Slowly tip the egg in to the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising. Cook for 3-4 minutes or until the white is set, then remove with a slotted spoon and season with salt.
- To serve, plate two of the Whitepudding potato cakes, with the egg on top, and then spoon some of the sour cream over it, with a pinch of cracked black pepper. Finish with the organic rocket.
Dark Chocolate and Chilli Truffles with a Clonakilty Blackpudding Crumb – Jelena Fairweather
Takes: 15 min + 1h 30 min setting time
- 2 pieces of Clonakilty Blackpudding cut into discs (Approx. 2cm each)
200g high quality dark chocolate, broken into pieces
- 120ml heavy or thickened cream
- 40g cocoa powder
- 1tsp chilli powder
- Chop the dark chocolate into fine pieces and place it in a heatproof bowl.
- In a small saucepan, add cream and place on a medium heat. It should be warm, but not boiling.
- Immediately pour the warm cream over the chocolate and add the chilli powder before covering and leaving to sit for 3 – 5 minutes. Then, whisk the chocolate ganache until smooth.
- Transfer the chocolate ganache to a small bowl, cover with cling film and leave to set in the fridge for 1 hour and 30 minutes.
- While the ganache sets, cook the pieces of Clonakilty Blackpudding in the oven for 15 – 20 minutes. Then, finish them off on the grill for 2 minutes to achieve a crispy outer layer.
- Sift cocoa powder into a separate bowl.
- Once the ganache has become firm, use a soup spoon to spoon it out and roll it into a smooth ball using your hands.
- Drop the truffle into the cocoa powder and roll it around until it is completely coated.
- Crumble the Clonakilty Blackpudding, first using your hands and then a fork, to make a fine crumble.
- Sprinkle the black pudding crumb over the truffle and set on a plate.
- Repeat until all the truffles are done.
Keep chilled in the fridge and enjoy on Valentine’s Day!
See also: The Queen’s Tea Bread Recipe