Black Pudding and Prawn Skewers

Bursting with the flavour of summer, these black pudding and prawn skewers are simply delicious and the perfect addition to enhance a BBQ.

 

Ingredients:

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Skewers:

Clonakilty Blackpudding x 200g – cut into 8 slices

Prawns x 12

Chorizo x 150g – cut into 8 slices

Olive oil x 1 tbsp

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Vegetables:

Red pepper/capsicum x 1 - chopped

Green pepper/capsicum x 1 - chopped

Red onion x 1 – chopped

Sherry vinegar x 1 tsp – optional

Olive oil x 1 tbsp

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Prawn Marinade:

Olive oil x 1 tbsp

Garlic x 1 clove – crushed

Lemon juice x 1 tbsp

Red chili x .5 – chopped finely

Salt

Pepper

 

Garnish:

Coriander

Mayonnaise – optional

Lime wedge

 

Method:

1. Mix all the prawn marinade ingredients together and marinate prawns for 30 minutes

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2. Make skewers by threading black pudding, prawns & chorizo onto a skewer – be gentle so as not to break black pudding.  I did 4 skewers

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3. Fry vegetables in a frying pan on medium heat for approx.  8 minutes until soft. Add a splash of sherry vinegar 1 minute before serving and cook for a further minute.

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4. Meanwhile, heat a grill pan or BBQ and grill skewers for 2 – 3 minutes per side

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5. Serve with coriander sprinkled on top, a lime wedge and some mayonnaise

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Black Pudding and Lamb Skewers

These juicy lamb kebabs with a twist are perfect for outdoor cooking and are the ultimate treat, serve with a Mediterranean salad for the perfect summer evening meal.

 

Ingredients:

 

200g Clonakilty Blackpudding (chopped)

500g lamb mince

Salt and Pepper

 

For the salad:

 20g parsley leaves

1/2 red onion (sliced)

2 tbsp capers

75g feta cheese (crumbled)

100g cherry tomatoes (halved)

 

For the salad dressing:

 1 tsp oregano

2 tbsp olive oil

2 tbsp lemon juice

Salt

Pepper

 

Method:

 

1. Mix the black pudding, lamb, salt and pepper together and roll into 75g balls.

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2. Shape the black pudding balls into sausages and place them on a skewer (2-3 per skewer) and brush with olive oil.

Alternatively, you can place the black pudding balls on the skewer and form the sausages while on the skewers - it clings to the skewer better this way.

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3. Set the BBQ to a medium-high heat and grill the skewers for 7 to 8 minutes, turning every 2 minutes.

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4. To make your salad dressing, mix the oregano, olive oil, lemon juice, salt and pepper, and whisk until the mixture thickens slightly.

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5. For the salad, mix the parsley leaves, red onion, capers, feta cheese and cherry tomatoes together and then toss with the salad dressing.

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6. Serve your salad with the lamb skewers and enjoy.

 

 

 

Black Pudding Stuffed Peppers

Quick, easy and undeniably mouth-watering. The perfect light summer meal, or BBQ side dish.

 

Ingredients:

3 sweet pointed capsicums (halved) or regular capsicums (top cut off)

150g Clonakilty Blackpudding (chopped roughly)

2 tbsp pine nuts

3 tbsp goat’s cheese

150g butternut squash/pumpkin (diced)

Salt & pepper

2 cloves of garlic (crushed)

1 sprig rosemary (finely chopped)

½ red onion (diced)

4 tbsp olive oil

Chopped parsley (to garnish)

 

Method:

1. Dry fry black pudding, squash, onion, garlic, seasoning and rosemary for 5 minutes on medium heat. Remove from the heat and stir in the pine nuts.

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2. Drizzle the peppers in oil and season.

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3. Place the black pudding mix into the peppers and arrange on a baking tray.

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4. Cover lightly in foil and bake in the oven for 20 minutes at 170°C (cook for 5 to 10 minutes longer if using regular capsicums). Then remove the foil and bake for a further 10 minutes at 200°C.

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5. Spoon goat’s cheese on top and sprinkle with parsley.