I regularly drive through Clonakilty in West Cork and am always reminded of three things: summers spent there as a child, summers spent there as a teenager in De Barra’s pub and the famous Clonakilty Black Pudding. Edward Twomey, who owns the recipe, says the growth in gourmet shops around Ireland helped to bring the product to the attention of the larger supermarkets and restaurants. These days you can get it just about everywhere in Ireland which is a great example of how the model works if you’re trying to grow the market for your own product. There are lots of quality black puddings available these days but, for me, this remains the de-facto.
Outside of the ubiquotous Full Irish Breakfast there are many recipies that use CBP, the Clonakilty Black Pudding website contains a few and here is another we use at home as a lunch time snack or starter.
Caramelised Onion, Parma Ham and Clonakilty Black Pudding Ciabatta
Ingredients:
2 thumb length pieces of Clonakilty Black pudding
One medium onion, cut in rounds
4-6 slices Parma Ham
2 tsp sugar
2 tsp Balsamic viegar.
2 handfuls of grated cheese, chef’s choice but Cheddar is fine.
1 Ciabatta divided lengthways.
Method:
Fry the onion slowly for 10mins. Add sugar and vinegar and cook for another 2mins while toasting the open ciabitta. Place the onion mix on the ciabatta and fry the black pudding in a little olive oil. Place the cooked pudding on the onion and top with cheese and parma ham. Bake at 180F (Gas 4) for 10mins or until the cheese looks good and melted.
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29/07/2008 at 8:10 am Permalink
Hi Ivan,
My favourite Black Pudding receipe is in a rocket salad with melted goat’s cheese and honey.
Tried CBP with scallops and truffle mash last night and it was gorgeous.
Lar
31/07/2008 at 5:22 am Permalink
Hi Ivan,
Have to agree. I just love black pudding. It used to have such an old fashioned image but I’m glad that in part thanks to Clonakilty it is now recognised for its quality and versitilty that can be used in so many modern dishes.
Joanne
02/12/2008 at 2:43 pm Permalink
It’s great. i love Clon black pudding. I have tried your ciabatta recipe and loved it.
Have tried an omlette with CBP and it was swell! 2 eggs, tad water, black pepper and some fresh basil chopped, mixed with a fork and into a hot skillet-type pan. Don’t flip the omlette but crumble some cooked CBP into the middle of the omlette. Finish it under a grill (hence the need for a skillet) but first thinly slice some Dubliner and drape over. A gem.
FYI the late Eddie Twomey was a first cousin of my mother’s. He passed away a few years ago.
03/01/2009 at 6:44 am Permalink
Hello Ivan (TK’s brother-in-law here),
Stashed up with Clonakilties in airport returning home to London. The white seems to cook fine but the black seems to disintegrate a tad. Is this normal, or messy cooking?
Whilst writing any thoughts on a curry recipe with an ‘Irish’ slant?
Hope you and family are well. Happy new year and ‘up the Villa’!
03/01/2009 at 6:58 am Permalink
Hello Pete. Happy New Year and thanks for the comment. The better quality black seems to do that alright, you can try cook with a little less heat and for a bit longer. I must get a few more curries up on the site…never thought of an Irish slant for one…food for thought if you pardon the pun
Villa v Arsenal on the 26th was a cracker, Villa could have scored 5. Good season so far.