Tag Archives: Clonakilty Blackpudding

Black Pudding, Goats Cheese and Caramelised Onion Savoury Crepe

Black Pudding, Goats Cheese and Caramelised Onion Crepe
Black Pudding, Goats Cheese and Caramelised Onion Crepe
Delicious Savoury Crepe
Delicious Savoury Crepe
Hot From The Pan
Hot From The Pan

When on holidays in France recently we fell in love with a charming old village called Eze. Eze is a stunning medieval village that is perched right up the top of a mountain that looks down over the Cote d’Azur. After spending a morning swimming on the beach at the foot of the mountain, we decided to pay the medieval village a visit  ended up spending a few hours here exploring the old streets and climbed up to the Jardin Exotique Panorama at the very top.

While exploring Eze I came across a crepe stand that got me really excited, all kinds of delicious crepes on offer. Unfortunately as no-one else was getting one, I decided to get a homemade lemonade instead and went on my merry way. However, for the rest of the holiday I felt quite cheated that I went to France and didn’t even get a crepe! On returning to Ireland I decided to make a savoury crepe for my lunch one day, but decided to used very Irish ingredients in the filling instead of the classic French ones that were on offer in France. So black pudding, goats cheese, caramelised onions and apple relish feature in my crepe. While very un-French, they are very delicious!

Tiny Little Crepe Stall in Eze, France
Tiny Little Crepe Stall in Eze, France
Traditional Crepe Hot Plates
Traditional Crepe Hot Plates
Leaving With No More Than A Lemonade
Leaving With No More Than A Lemonade
Exploring The Streets of Eze
Exploring The Streets of Eze
Hanging Out With The Goddesses of Eze
Hanging Out With The Goddesses of Eze
The Goddess Margot Looking Out Over the Cote d'Azur
The Goddess Margot Looking Out Over the Cote d’Azur
Finishing Off The Day With A Swim At Eze Beach
Finishing Off The Day With A Swim At Eze Beach

Ingredients:

1 ring of Clonakilty Blackpudding

100g soft goats cheese (Ardsallagh is my favourite)

Apple relish (you can use tomato relish, or leave this out altogether as the caramelised onions are sweet enough)

For Buckwheat Crepes:

100g buckwheat flour

250ml-300ml water

1 pinch salt

Caramelised Onions:

2 red onions

1 heaped tablespoon brown sugar

1 large glug of balsamic vinegar (I used Llewellyn’s Apple Balsamic Vinegar)

1.  Stir the water into the flour and salt until mixed through and put in the fridge for an hour or two, or overnight.

2. For the caramelised onions finely slice the onions into rings and cook in a frying pan with some olive oil until soft. Then add the sugar and balsamic vinegar and stir until reduced. Set aside.

3. Slice your black pudding and frying in a little oil for a minute on each side, then set aside. I broke up the black pudding a little with the back of a wooden spoon so that I would have lots of little bites of pudding rather than full discs.

4. Pour a ladle of your crepe batter on to a lightly buttered fying panover a medium high heat. Fry for a minute each side, when done set down on to your plate. Spread a small teaspoon of apple relish over the crepe, then a heaped tablespoon of caramelised onions, then break a few pieces of goats cheese and blackpudding over the top. Fold in a quarter, or just half if there’s too much filling! Eat straight away.

Black Pudding, Goats Cheese & Caramelised Onion Savoury Crepe
Black Pudding, Goats Cheese & Caramelised Onion Savoury Crepe
Delicious Black Pudding Crepe
Delicious Black Pudding Crepe

Fried Breakfast Roll

The Cure To All Your Problems
The Cure To All Your Problems
Glorious Fried Breakfast Roll
Glorious Fried Breakfast Roll
Fried Irish Breakfast In A Roll
Fried Irish Breakfast In A Roll
Perfect Meaty Goodness
Perfect Meaty Goodness

Every Irish person is well familiar with the good old “Breakfast Roll”. This essentially squishes together most of the components of a Full Irish breakfast with some ketchup in a bread roll. Hardly rocket science you may think… But think again, this is the tastiest, most comforting and not remotely healthy breakfast sandwich you will ever have. This is the typical cure for a hangover, and many a Friday morning in college was started with such a breakfast.

My boyfriend often accuses me of being a health nut, and never seems quite as excited as I am about porridge, fruit salad etc for breakfast, so when we go away for the weekend we generally try and compromise, with one fresh and healthy breakfast, and one more indulgent “hey-its-the-weekend” breakfast. This was a good call a few weeks back after a particularly good night out in Schull, West Cork. With our bellies full we went for a walk along the water and soaked up the sun,  the refreshing breeze and visited the local Altar Wedge Tomb (as you do).

This is worth trying after a rough night out. Don’t scrimp on the ingredients though, cheap sausages and black pudding won’t cut the mustard. And ditch the awful sugary ketchup for some nice relish. Some fried cherry tomatoes and spring onions give it a nice little fresh sweetness too. We were stuck with tiny mini-ciabatta rolls which were far too narrow, try and find something wider so your roll doesn’t resemble the leaning tower of Pisa like mine did!

Getting Some Fresh Air in West Cork
Getting Some Fresh Air in West Cork
Getting Some Fresh Air
Enjoying The Weather
The Altar Wedge Tomb
The Altar Wedge Tomb

Ingredients (serves 2):

2 good bread rolls

3-4 sausages

6 slices Black pudding (Clonakilty Blackpudding is hands down the best)

2 eggs

1 bunch spring onions chopped

1 handful cherry plum tomatoes sliced

Tomato relish (I used Ballymaloe tomato relish but you can try my homemade tomato relish or my sweet apple relish if you want)

  1. Put a little oil in a frying pan on a medium-high heat and fry the sausages until golden and cooked through. Add the slice pudding to the pan and fry for a few minutes on each side. (Black pudding is actually boiled before it’s packaged, so you don’t have to worry about it being undercooked, as it’s already cooked through. You just want to heat it through properly and let it crispy on each side).
  2. Fry the spring onions and tomatoes until soft, the tomatoes should be nice and sweet and gooey. Finally fry the egg for a few minutes until cooked to your liking, I like a gooey yolk.
  3. Slice the rolls, and lightly toast under the grill on each side so they’re warmed through. Then slather generously with relish and start layering up your ingredients. I ended up slicing my cooked sausages length ways so they wouldn’t roll out. Enjoy!
Start Layering Up Breakfast Roll
Start Layering Up Breakfast Roll
Add Your Black Pudding
Add Your Black Pudding
Add Your Sausages and Eggs
Add Your Sausages and Eggs
This Is A Serious Balancing Act
This Is A Serious Balancing Act
Dig In!!!
Dig In!!!