Black Pudding that is fit for a Queen

It was with some excitment that Jack and Tim received the news that their pudding was to be served to Queen Elizabeth on her visit to Ireland.  The State Banquet took place at Dublin Castle on 18th May 2011 and was prepared by award winning Michelin star restaurant Chapter One in Dublin. The restaurant prides itself not only on its food but also the hospitality it offers.

Head chef Ross Lewis focuses on local & seasonal produce to create an array of modern dishes with a combination of robust flavours. For the Queen Chapter One were looking for the best product from some of the richest land in Ireland. Tim took on the challenge and created the pudding to end all puddings.  The recipe is a secret known only to Tim himself, but here are a few of the main ingredients.

Chapter one presented the dish to the Queen as a black pudding and veal sweetbread boudin with smoked bacon and organic quail’s egg poached in red wine, parsnip puree and horseradish glaze. Sound absolutely a dish fit for a Queen.

Unlike most butchers McCarthys do not used dried blood in their puddings, instead they use fresh blood from free range pigs.  Combining this base with top quality Cork products, oatmeal from Macroom, special reserve whiskey from Midleton Distillery and fresh Cream and Butter from the North Cork Dairy in Kanturk.

You can buy “Boars Head” Kanturk Black Pudding in the online shop.

Black Pudding with Pears Flambé and Rosemary Cinnamon Carrots


This recipe is from the blog of Chef Bryce Collins, born in Northern Ireland, and who lived in the United States most of his life, serving in the U.S. Navy for 7 years. He recently repatriated back to Ireland to produce a new Culinary Comedy Musical Series, – P.R.A.C.T.I.C.E.



Comice Pears, (One per dish), Not too ripe..
1 cup sugar
Star Anise
2 Lemons
Irish Butter
Baby Carrots (3 or 4 per dish)
Rosemary Chopped
Brown Sugar
Irish butter
Salt & Pepper to taste
Olive oil
Jack McCarthy’s Black Pudding {I used Kerry Style} – (If you’re close enough)
Parma Ham
Malt Vinegar
Garlic (Finely Chopped)
1. Core and peel pears, and let them dry out in Fridge uncovered for a day so that they will dry out a bit and not disintegrate in the pan
2. On a hot pan add the sugar and be sure to spread it out over the pan evenly so it won’t burn in the corners.
3. Add 3 dollops of Irish butter and mix so the sugar won’t separate.
4. Add pears, Star Anise, Cinnamon, Cardamon to the pan.
5. Coat pears with the mix and add rum to flambé. Then add 2/3 of the juice of the lemons to bring down the sweetness of the mixture.
6. Remove pears and strain, set aside, Reserve liquid in a separate bowl.
7. In a separate pan, blanch the carrots in water with rosemary and cinnamon until soft. This can be done up to one day before hand and stored covered in the fridge.
8. Let water reduce or (place a few splashes of water) in the hot pan.
9. Roll carrots around in the pan while sprinkling cinnamon, brown sugar, and a dollop of butter.
10. Continue searing carrots, occasionally adding the brown sugar and butter to taste…
11. Remove the carrots and set aside…
12. Dump the excess of the pan, but don’t clean pan.
13. Season pudding with Salt and pepper
14. Add Olive oil to the hot pan that had the carrots on it.
15. Sear Jack McCarthy’s Award winning Black Pudding, 45 seconds each side. Remove from pan and dab.
16. Wrap the pudding in parma ham and return to fire for an additional 45 second each side and remove and dab
17. Season the Roquette with Salt & Pepper to taste along with the rest of the lemon & a light sprinkle of malt vinegar, and minced garlic.
18. Place pears on the bottom of the plate, then Jack McCarthy’s Award winning Black Pudding, slice and dress the carrots around and the roquette on top.
19. With the remaining juice from the flambé lightly drizzle and serve!
Garnish with Star Anise if you wish…

Major European Award for Black Pudding

Medal of Honour
Medal of Honour

Jack is a proud man at the best of times, but winning this beautiful medal for his blackpudding has really made his week.  La Confrérie des Chevaliers du Goûte Boudin, or the Brotherhood of the Knights of the Blackpudding awarded a medal and certificate in celebration of his achieving third place in this major international competition.

Another Prestigious Award
Another Prestigious Award