Wednesday 11 December 2019

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The proof is in the pudding

Wednesday, 27th November, 2019 4:36pm

It don’t matter if you’re black or white! A new recipe book celebrating Ireland’s grá for black and white pudding is coming soon.

Rustled up by Chef Clodagh McKenna and food historian Dr Máirtín Mac Con Iomaire, ‘The Black and White Cookbook’ features a carefully curated selection of delicious recipes, each based on Clonakilty Food Company’s iconic puddings.

The recipes have been crafted by some of Ireland’s leading chefs, food writers and home cooks, including Clodagh McKenna, Adrian Martin, Joe Shannon, Lily Higgins and Gastro Gays.

Each page of the hardback recipe book is stuffed full of unique, mouth-watering ideas suitable for any meal or occasion, putting the versatile breakfast favourite to work in a host of new and exciting ways.

Speaking after the book’s launch, Colette Twomey, MD Clonakilty Food Co. said she was delighted with the book and explained that the company’s black pudding recipe hasn’t changed in more than 100 years.

She said: “The recipe for Clonakilty Blackpudding hasn’t changed since the 1880s. Over time we have expanded our pudding offering to include Clonakilty Whitepudding and our latest Clonakilty Veggie Pudding, which means we now have something to appeal to all tastes.

“We know that families all over Ireland enjoy our products at Christmas time and that this collection of recipes is bursting with new ideas for tasty canapes, exciting brunches and leisurely lunches.”

Food historian Dr Máirtín Mac Con Iomaire contributed a foreword to the new book tracing the history and heritage of black and white pudding in Ireland. In his foreword he explores how, in spite of ever-changing dietary tastes, black and white puddings have remained a staple in Irish homes.

He said: “In Ireland the earliest evidence we have of puddings within the native diet comes from an Irish tale dating back to the eleventh century which features Corkonian monks and a land made entirely of food. From then, the popularity of puddings grew; and so they became a staple food within Irish culture.”

Chef Clodagh McKenna, who contributed a number of recipes to the book, said she relished the chance to experiment with new recipes.

“Black and white pudding is now an ingredient which features on many menus in top restaurants right across the world as its versatility and taste have been widely recognised.”

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