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Clonakilty Blackpudding on French brioche

Clonakilty Blackpudding on French brioche


If you are looking for the recipe for a luxury breakfast or an exquisite brunch, prepare to be impressed! Brought to us all the way from Sydney Australia, Clonakilty Blackpudding on French brioche with wild mushrooms, pickled daikon and slow cooked egg with hollandaise sauce is a unique and elegant dish that you’ll be dying to show off!


  • 3 slices Clonakilty Blackpudding
  • 1 63 degree poached egg
  • 500g wild mushrooms
  • 500g shaved daikon
  • 2 free range eggs
  • 1 tbsp red curry paste
  • 1 block clarified butter
  • 1 block salted butter
  • White wine vinegar
  • Handful fresh curry leaves
  • 1tbsp kaffir leaves
  • 1 lime
  • 1 clove garlic (minced)
  • Good quality olive oil
  • Salt & pepper
  • Loaf of freshly baked brioche


1. In a large bowl mix 4 cups of warm water, 1/3 cup of vinegar, 3 tbsp of sugar and 2 tbsp of salt until all ingredients are dissolved.

2. Place the daikon in a clean, sterile jar and fill with pickling mix until full. Cover and allow to pickle for three days.

3. Firstly, dry clean the wild mushrooms removing any stems.

4. Heat a little oil over a medium heat adding the garlic, butter and mushrooms. Sauté for 5-7 minutes until softened and golden brown. Ensure mushrooms are turned to ensure even cooking. Set aside until ready to serve.

5. Warm 25g of the clarified butter to approx. 45 degrees (no hotter than 48 degrees).

6. Place the egg yolks in the Thermomix with the reduction and set to infinite time speed 5 at 40 degrees.

7. Slowly add the butter until fully mixed. Then add the lime juice and zest, kaffir lime and red curry paste. If the mixture has set, add a little warm water and mix through. Season to taste.

8. Cut the brioche into generous slices (about 2.5cm each) and spread both sides with clarified butter. Toast in a sandwich press until golden brown.

9. Bring a pan of water to the boil, add a splash of white wine vinegar, stir the water and crack in the egg. Poach until the whites are set and the yolks soft (about 1-2 minutes). Remove using a slotted spoon and drain.

10. Heat a large frying pan over a medium heat and add the oil. Add the Clonakilty Blackpudding and cook on each side until crisp and cooked through. Add the butter at the end and baste the black pudding for extra flavour.

11. For the garnish, melt two tablespoons of the butter in a small frying pan and then fry the curry leaves briefly. Remove them quickly with a slotted spoon as they begin to crisp and turn brown.

To plate:

1. Place a brioche slice on the middle of a plate.

2. Place 1 tablespoon of pickled shaved daikon on 1 corner of the brioche (ensure its well-drained of any liquid).

3. Place 2 slices of Clonakilty Blackpudding in the middle of the bread.

4. Place egg on the other corner of the brioche.

5. Assemble wild mushrooms and another piece of black pudding on top of the dish.

6. Put 2 tablespoons of hollandaise sauce on the poached egg and finish with seasoning and the crispy curry leaves.

7. Finally, add 3 slices of Clonakilty Blackpudding on top and enjoy!


A huge thank you to executive chef, Roy Ner for creating this delectable dish all the way down under in Cuckoo Callay, Sydney.

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