Traditional Style Barley, Oat and Offal Pudding

Before the introduction of potatoes in Ireland, people depended on barley and oats for their carbohydrates. We subsequently forgot how versatile these cereals are. So, here is a traditional type pudding that might have been made, in Kilkenny, 400 years ago. In the past, it would have been steamed in a cloth, bowls were not used for steaming foods until the latter half of the nineteenth century. If one was to be a purist, the bacon would not be in rasher form, as the rasher was reputedly developed in Waterford, circa 1820.

Barley, Oat, Pork Liver and Pork Kidney Pudding

RECIPE © Kilkenny Seakale

1 pork kidney roughly diced

1/4 pork liver roughly diced

1/2 pint of milk

1 large onion

1 bay leaf

1 tablespoon country butter

2 cups* of barley (cooked in pork stock)

2 cups* of jellied pork stock

2 cups* of coarsely ground barley

1 cup* organic porridge oat flakes

3 free range cooked & chopped bacon rashers

1 heaped teaspoon sea salt

1/2 teaspoon freshly ground pepper

1/4 grated nutmeg

1/3 teaspoon mixed spice

2 tablespoons finely chopped fresh chervil

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh sage

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh spinach

1 tablespoon vinegar

*these cups are slightly smaller than the standard American measure

Barley, Oat & Offal Pudding made with fresh Herbs

Soak the pork liver and kidney in milk for 1 1/2 hours. Rinse, cover with water, bring to boil, then discard water and bring to boil a second time and strain immediately. Chop the cooked meat finely. Sweat the onion, with a bay leaf, in butter. Remove the bay leaf. Place the meat and onion in a bowl, along with the remaining ingredients. Mix well and place in a buttered 1 1/2 litre pudding bowl. Cover and steam for 2 hours. When cool turn out into a plate.

Barley, Oat & Offal Pudding with a tart Sloe Jam Sauce

This makes a surprisingly rich flavoured pudding, delicious when complimented by a tart sloe jam sauce, tasting somewhere between a classic Irish white pudding and a Scottish haggis.

Email: kilkennyseakale@gmail.com

A Kilkenny February Salad

With a little care and protection salad leaves can easily be grown in Kilkenny, at all times of the year. This February Salad is made up of the thinings from Cos lettuce plants, young sprigs of watercress and blanched chicons.

A freshly picked Kilkenny February Salad

The dressing consists of Irish rape seed oil, homemade verjus, honey from the bees in the yard and a small amount of finely chopped fresh parsley, fresh thyme, fresh sage and fresh rosemary. All the ingredients originated within a few square yards of each other in rural Kilkenny, with the exception of the oil.

Email: kilkennyseakale@gmail.com