12 x Slices Callaghan Irish Meats White Pudding
4oz Jacobs Fruitfield Old Time Irish Marmalade
Juice of 1 Orange
1 Tablespoon Chopped Chives
On a hot pan brown the white pudding on both sides, remove and keep warm.
On the same pan add the marmalade, juice and chives and warm.
Serve with the white pudding.
12 Slices Callaghan Irish Meats Black Pudding
4 oz Boyne Valley Pure Irish Honey
8 oz Callaghan Irish Meats Maple Smoked Diced Bacon
2 Tablespoons Lakeshore Strong Irish Mustard
4 oz Cream
1 Tablespoon Chopped Soft Herbs
Juice of ½ lemon
On a hot pan brown the black pudding on both sides, remove and keep warm.
On the same pan add a little vegetable oil and brown the diced bacon, add mustard, honey, lemon juice, cream and herbs.
Serve with the black pudding.
2 lbs Callaghan Irish Meats Pork Sausages
1 teaspoon sunflower oil
1 Pint McDonnells Original Irish Curry Sauce
1 Tablespoon chopped fresh coriander
Heat the oil in a non-stick frying pan once hot cook and brown the pork sausages.
Remove from the frying pan.
Prepare McDonnells Original Curry Sauce as per instructions on packet.
Pour over sausages and sprinkle with chopped fresh coriander.
1 x 10.5oz Callaghan Irish Meats black pudding
1 x skinned boneless chicken breast
6 x rashers of Callaghan Irish Meats streaky bacon
3.1oz Cashel Blue cheese
1/4 stick clarified butter
1 x shallot (peeled and sliced)
1 sprig thyme (chopped)
1 tablespoon olive oil
Pinch Salt and freshly ground pepper
1/4 cup stock syrup
1/2 cup cider
1 x 1/2 juiced lemon
1x teaspoon vegetable oil
3/4 cup Guinness
3/4 cup jus
Remove the skin from the black pudding and crumble the pudding into a bowl. Blend the chicken breast in a food processor until it is pureed. Heat the butter in a saucepan and gently cook the shallot with the thyme for 3-4 minutes. Allow to cool. Combine the black pudding, pureed chicken and cooked shallot mixture in a bowl and season with salt and pepper. Form the mixture into a sausage shape 2 inches in diameter and roll the sausage in cling film and then in tinfoil. Place in a pot of simmering water and poach for 45 minutes. Allow to cool.
Cashel Blue cheese and Cider sorbet
Bring the stock syrup to the boil. Remove from the heat, add the lemon juice and allow to cool. Transfer the syrup to an ice-cream maker and churn. Just as the sorbet is at the soft stage, add the blue cheese and cider. Continue churning until the mixture is firm. Transfer it to a bowl and place in the freezer. Alternatively, pour the mixture into a shallow container and freeze to a slush. Whisk well so that the sorbet becomes very light and fine grained. Add the cheese and cider just before it becomes firm.
Crisp Cured Callaghan Irish Meats Bacon
Preheat the oven to 350ºF. Grease an oven tray with the vegetable oil and lay the rashers flat on the tray without overlapping. Grease the underside of another tray and place it on top. Bake for 15-18 minutes until crisp.
In a heavy-based saucepan simmer the Guinness until it has reduced by half. Add the jus and warm through.
Slice the boudin in 1/2 inch pieces and pan fry in the olive oil for 1 minute each side, ensuring that it is heated through. Place on six warm plates. Top each one with a scoop of Cashel Blue cheese and cider sorbet. Arrange the crisp cured Callaghan Irish Meats bacon on the sorbet. Finally, drizzle the stout jus around the plate.