Blackpudding Stackers
Course: Main Skill level: easy Serves: 2
4 x 1 cm (½ in) slices of Clonakilty Blackpudding
2 x 1 cm (½ in) slices of cored red apple
2 x 1 cm (½ in) slices of aubergine
2 x 1 cm (½ in) slices of red pepper
2 x 1 cm (½ in) rings of halloumi
Micro herbs for dressing For the Relish Dip:
1 large bunch of parsley and coriander, chopped finely
4 cloves garlic, pressed or chopped finely
2 tbs paprika
1 tbs cumin
1 small red chilli
1 tsp salt
1 tsp grated fresh ginger, optional
½ tsp cayenne pepper, optional
3 tbs vegetable oil
Juice of 1 small lemon
1 Place a griddle pan or heavy-based frying-pan on a hot searing heat.
2 Brush all your ingredients with olive oil before placing in the pan. Griddle the vegetables for 2 to 3 minutes on each side, then griddle the black pudding for 2 to 3 minutes on each side.
3 To make the relish dip, place all the ingredients in a food processor and blend until chopped finely. Leave for 30 minutes for the flavours to develop. Taste and adjust seasoning if needed.
4 Make up both stacks with the aubergine, red pepper, slice of black pudding, halloumi and tomato, then top with another slice of black pudding and finally the apple. Serve with the relish.