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.