New Year

Jan 25, 2019 | Catherine's Diary

We opened our doors for 2019 in the Cookery School last weekend to a full class.  Our Fab Mains & Desserts class is always a sellout and this was no exception with a fun & eager to learn group creating delicious Baked Hake, Cantonese Duck with stir fry and Lemon Parfait with Fennel Swirls to name but a few!
20191231 new year


The team here at Ballyknocken has been busy planning new classes and updating our bestsellers with new recipes for you to try out. Visit for details of upcoming classes.

Meanwhile Catherine’s calendar is booking up fast with some exciting new events planned around the country. Watch out for updates.

This weekend we will be at the Bride of the Year Show in the RDS with information about our Hen Party Packages & Activities. Please visit us at stand # N7 for information and some sweet treats.

As it’s January and everyone is talking Exercise and Eating Healthy I thought I’d share my healthy (ish!) Bacon & BBalck Pudding salad recipe – 


This is a lovely light salad that’s packed full of flavour. Don’t be tempted to overcook the black pudding, it needs no more than a minute on each side. It would also be delicious with a poached egg on top. Can be served as a starter or main course. Don’t forget, black pudding is one of the best sources of dietary iron.

Complexity:    Easy
 Time:              10 minutes
Serves:            4
Method:          Pan

  • 2 tablesp. extra-virgin olive oil
  • 175g black pudding, skinned and cut into 1cm slices
  • 4 maple cured bacon rashers
  • 175g mixed salad leaves (such as baby spinach and rocket)
  • 1 ripe avocado
  • 2 teasp. white wine vinegar
  • 1 teasp. wholegrain mustard
  • ½ teasp. clear honey
  • Salt and freshly ground black pepper
  • Crusty bread, to serve

Heat a frying pan and then add a tablespoon of the olive oil. Add the black pudding and cook for 1 minute on each side until tender. Transfer to a plate and keep warm.Snip the bacon into the frying pan and sauté for a few minutes until sizzling and lightly golden.

Meanwhile, place the salad leaves in a large bowl. Halve, stone and chop the avocado. Add to the bowl and season to taste.

Using a slotted spoon, remove the bacon from the pan and add to the salad. Pour the vinegar into the pan, turn up the heat and scrape the sediment in the pan with a wooden spoon to deglaze until almost all the vinegar has been boiled off. Stir the mustard into the reduced down vinegar with the honey and then whisk in the rest of the olive oil until you have achieved a nice emulsion.
Break the black pudding up into pieces and scatter over the salad, then drizzle over the dressing. Toss lightly to combine and then arrange on plates to serve. Hand around a basket of crusty bread separately.

Nutritional analysis per serving:
Energy: 541kcal
Protein: 22g
Fat: 25g
Iron: 6.8mg
Carbohydrate: 53g

Fine foodCatherine FulvioGood living