Black Pudding on Sour Dough with Relish and Raclette



A few weeks back at the Limerick market Nora Egan from Inch House was demo'ing her black pudding.



From their website:


Hand Crafted in the Kitchens of the Renowned Inch House Country House & Restaurant, Inch House Traditional Black Pudding is made by Nora Egan from a family recipe handed down from Mother to Daughter. Nora, who has years of experience delivering top Quality service in the Hospitality world, has now turned her considerable talents to creating a distinctive new interpretation of a traditional Irish delicacy.

Using Old methods & Locally sourced ingredients, Inch House Black Pudding is a culinary Experience to savour and can be enjoyed on its own or as an excellent compliment to any of our native artisan Products. (See below for some of our tasty serving suggestions).

Nora has developed a Gluten Free Pudding for the coeliac market as well as a wide range of Chutneys and dressings all of which are highly recommended.



Its a lovely black pudding, its mellow and not as spicy as others I have tasted, it has a slight sweet taste in fact. The only negative I will say is its a little dear at 4.50 euro per 300g, but for such artisan food I guess you need to shell a few extra euro.


I also picked some nice sourdough today, love this when toasted its so crunchy:



What I did for dinner was to fry some off the black pudding and toast the sourdough. The black pudding kept its shape perfectly and didnt crumble like some do.

1) Fry off the black pudding in a little oil
2) With a cheese slice, cut some slices of raclette and melt in the pan once the black pudding has been removed.
3) Toast the bread and gently rub a clove of garlic on the bread once toasted.
4) Add a thin layer of tomato chutney to the toast
5) Assemble the black pudding on the toast and place the melted cheese on top, with a small drizzle of worcestershire sauce.

Thanks for Reading

Will

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