Clonakilty Blackpudding Nourishing Bowl
Serves: 2 • Prep 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
- 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.
- 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.
- If making the hummus from scratch then get that ready (recipe below) and set aside in fridge until ready to use
- Pickled Onions – see recipe below
- 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.
- Smear the hummus around the side of the bowl and place the red cabbage on base of bowl.
- Add the avocado, black pudding, edamame and jalapenos next
- Mix the herbs together and place on top.
- Drizzle the avocado with 1 tbsp oil and sprinkle the dish with chili flakes, sesame seeds and Maldon salt
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.
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.