Ireland's love of Black and White Pudding Celebrated in Iconic Recipe Book
Food Historian Dr. Máirtín Mac Con Iomaire and Chef Clodagh McKenna launch Clonakilty Food Co recipe collection
@clonakiltyblackpudding #BlackandWhiteCookBook
Monday 18th November: Chef Clodagh McKenna and Food Historian Dr. Máirtín Mac Con Iomaire today launched ‘The Black and White Cookbook’, a hardback collection of recipes celebrating the Clonakilty Food Co.’s iconic Clonakilty Blackpudding and Clonakilty Whitepudding. The cookbook features a carefully curated selection of recipes which have been created by some of Ireland’s leading chefs, food writers and home cooks including Clodagh McKenna, Adrian Martin, Joe Shannon, Lily Higgins and Gastro Gays.
The hardback recipe book is packed full of delicious meal ideas suitable for brunch, lunch, dinnertime and parties, highlighting the versatility of the famous Clonakilty pudding range which is known for its characteristic oaty texture and spicy flavours.
(l-r) Colette Twomey, Clonakilty Food Co., Dr. Máirtiín Mac Con Iomaire and Chef Clodagh McKenna
Colette Twomey, MD Clonakilty Food Co. said, “The recipe for Clonakilty Blackpudding hasn’t changed since the 1880’s. 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 are delighted to have worked with a host of Ireland’s leading chefs and food writers to develop ’The Black and White Cookbook’, which celebrates the Clonakilty pudding range and offers inspiration for new and exciting ways to enjoy it. 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.”
Ireland’s love of Black Pudding
Food Historian Dr. Máirtín Mac Con Iomaire contributed a foreword to the recipe book tracing the history and heritage of black and white pudding in Ireland. This explores how, in spite of changing dietary tastes, black and white puddings have remained a staple in Irish homes, with the Clonakilty leading as one of Ireland’s firm favourites.
“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 also designed the canapé menu for the launch event.
“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. Sourcing products from trusted brands with superior ingredients is a huge priority for chefs and the Clonakilty Food Co. not only has a great reputation but also offers an excellent wholesome product. I was delighted to have the opportunity to experiment by creating a range of new recipes for the new book and one of my favourites combines Clonakilty’s famous black pudding with roasted butternut squash, blue cheese and tagliatelle to create a hearty dish, ideal for a winter lunch or dinner.”
Clonakilty’s ‘The Black and White Cookbook’ will be available to purchase in hardback from 2nd December on the website shop.clonakiltyblackpudding.ie RRP €15
For more information visit www.clonakiltyblackpudding.ie or follow Clonakilty Food Co. on Instagram; Facebook; Twitter and You Tube.