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These black pudding stuffed capsicums are simply delish. At first I was a little apprehensive of this recipe as I always thought stuffed capsicums were a little old skool. Not gonna lie though I had fun re-making an old classic. Using some great homegrown (Irish) products in Clonakilty black pudding and some butternut squash and my current favourite cheese in cooking – Udderdelights goats curd. I ain’t gonna lie and say I even impressed myself!
For those of you who have no idea what I am talking about here I figured it best I give a little intro into the gloriousness that is Clonakilty black pudding! Clonakilty is a small town in southern Ireland. Cork to be exact – some say it’s the “real” capital of Ireland. Some would be delusional I would say! Anyways, the town itself is a classic small Irish town with a population of about 5000, multiple pubs, shops and b&b’s. But most importantly it’s the home of Ireland’s most famous black pudding.
History & The Recipe
Ireland’s famous black puddings recipe is over 200 years old and is more popular than ever these days. That is no mean feat! Back in the day most families would make a portion of their income making black pudding at home. This would then be sold to the local butcher shops. The Clonakilty recipe has changed hands many times over the years but the recipe has stayed the same. Now in the hands of the Twomey family the pudding crops up in cafes, local restaurants and fine dining establishments in Ireland and here in my current home Australia.
When doing this dish I wanted to add some bold flavours to it as capsicums can tend to be a little plain (in my opinion). So when I saw that woolies are stocking Ireland’s favourite pudding it was a no brainer! I took ingredients that you would typically pair with black pudding, grabbed some herbs from the garden and my go to cheese right now and off I went to make myself and Mrs AnotherFoodBlogger a kick ass lunch. Well as you can see from the pics it was a success. So much so that it’s been requested a few times to make. What’s even better is my toddler ADORES black pudding. Which I’m not gonna lie is weird considering how picky she is. But I ain’t gonna question it!
A few essential tools I used in making these stuffed capsicums are listed below. So if you don’t have any then get on it and get roasting!
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- 3 sweet pointed capsicums cut in half. Regular capsicums will work just fine too
- 150 g clonakilty black pudding chopped roughly
- 2 tbsp pinenuts
- 3 tbsp goats curd
- 150 g butternut squash/pumpkin diced
- 2 garlic cloves crushed
- 1 sprig rosemary chopped finely
- ½ red onion diced
- 4 tbsp olive oil
- parsley chopped for garnish
- Fry clonakilty puddng, squash, onion, garlic, seasoning and rosemary for 5 mins on a medium heat. Remove from heat and stir in pinenuts
- Drizzle peppers in oil and season. Place pudding mix into peppers and arrange on baking tray
- Bake in the oven covered lightly in foil for 20 minutes at 170c. Then remove foil and bake for a further 10 minutes at 200c
- Spoon goats curd on top and sprinkle with parsley
- baking tray
- chopping board
- sharp knife
- measuring spoons/scales
- frying pan
- I used pointed capsicums for presentation purposes but regular capsicums will work just fine. Cook for 5 – 10 minutes longer covered at 170c
- You can sprinkle breadcrumbs on top before serving too. This will add an extra little texture to the dish