The Kelly & Gannon Combo
Kelly’s Black Pudding with Gannon’s Clew Bay oysters, pear purée, mixed leaves and walnut vinaigrette
John Gavin – Newport House Hotel
8 slices Kelly’s Black Pudding
6 Gannon’s Clew Bay oysters
For the pear purée:
3 medium pears
3oz granulated sugar
1 tsp lemon juice
pinch star anise
For the walnut vinaigrette:
5 tsp walnut oil
2 ½ tbsp red wine vinegar
1tsp Dijon mustard
1 tsp brown sugar
juice of ½ lemon
salt & pepper
For the pear purée, place all ingredients in a small saucepan. Cook until soft. Place in a food processor and process until smooth.
For the walnut vinaigrette, liquidise all ingredients until they all come together.
For the caramelised pear, peel and slice pear lengthwise. Dust with caster sugar and caramelise under the grill, or by using a blowtorch.
Open oysters and cook gently in butter. Place on top of caramelised pear. Place cooked Kelly’s Black Pudding on top of pear purée. Toss mixed leaves with walnut vinaigrette.
Serve in the centre of the place and drizzle plate with balsamic vinegar.
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