Clonakilty Blackpudding Nourishing Bowl

Clonakilty Blackpudding Nourishing Bowl

Serves: 2Prep Time: Cook Time:

This dish may seem a little daunting at first but feel free to cheat a little and use shop bought hummus and pickled onions if necessary.  However once you make them once you will realise how easy they are and you wont buy shop bought again.  The best thing about the dish is all the ingredients can be prepared in advance meaning the morning or evening of that you are eating it your food will be ready in minutes!

This wholesome recipe was created by Another Food Blogger


Clonakilty Black Pudding x 200g – chopped

Red cabbage x handful – shredded

Hummus x 4 tbsp – shop bought or see below for recipe

Edamame Pods x 10 – boiled and beans removed

Pickled Onions x handful – shop bought or see recipe below

Avocado x 1 – chopped in 1/2

Boiled eggs x 1

Jalapeno x 1 sliced

Oil x 2 tbsp

Parsley x few leaves

Dill x few leaves

Coriander x few leaves

Optional Garnish

Chili flakes

Sesame seeds

Maldon salt


  1. Place egg in salted boiling water for 6.5 mins for soft boiled (like in picture). Plunge into ice cold water and leave for a couple mins to cool. De-shell egg and store in fridge until ready to use.
  2. Using the same boiling water drop edamame pods in for 1 minute and plunge into ice water bath. Remove beans from the pod and store in fridge until ready to use.
  3. If making the hummus from scratch then get that ready (recipe below) and set aside in fridge until ready to use
  4. Pickled Onions – see recipe below
  5. On medium heat add 1 tbsp oil to frying pan and fry black pudding until crispy – approx 5 minutes


The beauty of this is you can make everything in advance (except the pudding) so it’s a great dish to have when visitors come over.  You can serve a giant bowl for everyone to help themselves or be fancy and do individual bowls.

  1. Smear the hummus around the side of the bowl and place the red cabbage on base of bowl.
  2. Add the avocado, black pudding, edamame and jalapenos next
  3. Mix the herbs together and place on top.
  4. Drizzle the avocado with 1 tbsp oil and sprinkle the dish with chili flakes, sesame seeds and Maldon salt

Essential Tools

Chef knives

Chopping board

Frying pan


Bowl of ice water


Blender – if making hummus yourself


Prepare as much as possible in advance.  I always have the pickled onions in the fridge – they last about 2 months.  That is if you don’t eat them sooner!

If you prefer your eggs a little more cooked then leave em in the boiling water for an additional minute.

Plenty of salt in the water and straight into ice cold water will help in the peeling process


Pickled Onions Recipe

Red onions x 3 – peeled

Peppercorns x 6

Dried Red Chili x 2

Bayleaf x 1

Thyme x 2 sprigs

Garlic clove x 1

Salt x 2 tsp

Sugar x 2 tsp

White Vinegar x 2 cups

Water x ½ cup


Slice onions to whatever desired thickness you like – mine are about 3mm but it aint an exact science. Using a mandoline is best if you have one

Place onions in a sieve and pour boiling water over them to blanch them

Mix together water, vinegar, sugar & salt and place in airtight container. Add herbs and spices to the container and place blanched onions in too

Cover with lid and store in fridge. Onions are ready after minimum of 3 hours but I find overnight is best.

Hummus Recipe

Chickpeas x 400g can

Juice of ½ lemon

Sesame oil x 3 dashes

Garlic clove x 1 – crushed

Tahini x 1 tsp

Olive Oil x 1/3 cup

Cumin x ½ tsp

Salt x pinch


Blend all the ingredients together, add more oil if necessary, until desired consistency.