Cooking with Kelly’s Puddings
People prefer to eat them hot, usually sliced and grilled, fried or just popped in the microwave. In the last few years people have become ever more adventurous and enjoy pairing Kelly’s Puddings with chutney, fruit jams, scallops and cheese.
Kelly's of Newport Black Pudding Bon Bons, with Homemade Turf Smoked Tomato Ketchup
For a recent charity book raising funds for Cystic Fibrosis West, entitled “The Proof of the Pudding” chefs from all over Ireland shared some of their interesting, quirky, sometimes simple and sometimes complex recipes using Kelly’s Black Pudding. We’d like to share some of these with you.
John Gavin – Newport House Hotel
Kelly’s Black Pudding with Gannon’s Clew Bay oysters, pear purée, mixed leaves and walnut vinaigrette
Shauna Kelly – Kelly’s Kitchen
Kelly’s Kitchen Black Goat
Seamus Commons – Knockranny House Hotel
Loin of rabbit and Kelly’s Black Pudding Wrapped in Parma Ham with a Prune Compote
Derry Clarke – L’Ecrivain
Roast Halibut, Beetroot, Bacon and Kelly’s Black Pudding Dressing with Horseradish Cream
Jonathan Keane – Lisloughrey Lodge
Kelly’s Black Pudding and Chocolate Truffles
Lilly Lenahan – Belleek Castle Hotel
Kelly’s Black Pudding Fruit Cake with Spiced Poached Pear and Blue Cheese
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