Recipe: Seared Clonakilty Black Pudding with Pear Fritters and Honey
This recipe is ideal for breakfast or brunch coming into the cooler winter months.
“One of the things that makes this dish perfect for autumn is that it’s warm, it’s hearty and it’s rich,” says Sysco chef Colin Greensmith.
With pears coming into season from September onwards, this recipe is a wonderful example of using seasonal produce, such as pears to cut through the dense and spice-heavy flavour of black pudding.
While it is unusual to deep fry pears, it’s quite simple – remember, once they are golden, they’re cooked.
- 4 x 80g slices black pudding (PK054)
- 20 ml cold-pressed rapeseed oil (OL323)
- 50g cream flour (Z35350)
- 1 pear (FW583)
- 40g rocket (SL326)
- 100ml raw honey (JM332)
For the batter
- 150g cream flour case (Z35350)
- 270mls sparkling water (Z918805)
- Make the batter for the pears, whisk the sparkling water into the flour until the mix is smooth, then leave it to rest.
- Cut the pudding into 80g slices.
- To make the fritters, cut each pear into 8 segments, allowing 2 segments per portion.
- Core and peel each piece. Dip the pears into flour, followed by the batter mix and deep fry at 180C until golden.
- Meanwhile, pan-fry the pudding slices.
- To serve place the pudding onto the centre of the plate, top with 2 pear fritters followed by a little rocket on top and some flowers.
- Finally, drizzle with honey and serve.
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