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Carolina BBQ Clonakilty Black Pudding Tacos

Carolina BBQ Clonakilty Black Pudding Tacos

with coleslaw and pickled shallot
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
993 kcal
Protein
: 
28g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Egg
  • Oats
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 pack(s)

Pineapple Chunks

40 grams

South Carolina Style BBQ Sauce

(Contains: Mustard)

120 grams

Coleslaw Mix

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

40 grams

Salad Leaves

½ sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Chilli

280 grams

Clonakilty Black Pudding

(Contains: Cereals containing gluten, Oats)

1 unit(s)

Shallot

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4153 kJ
Energy (kcal)993 kcal
Fat52.8 g
of which saturates17.8 g
Carbohydrate102.4 g
of which sugars23.1 g
Dietary Fiber13.3 g
Protein28 g
Salt5.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve

Cooking Steps

Pickle the Shallot
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve, peel and slice the shallot as thinly as you can. Toss the shallot with half the vinegar (per 2P), ½ tsp sugar (per 2P) and a pinch of salt.
  • Set aside, continuing to stir frequently. 
Fry the Clonakilty Pudding
2
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Remove the plastic covering on the pudding and discard.
  • Cut the pudding into 2cm chunks. Fry for 6-8 mins, stirring occasionally, until crisp on the outside and cooked through. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when no longer pink in the middle.
  • Toss the coleslaw with the aioli. Season to taste with salt and pepper. 
Prep the Rest
3
  • Meanwhile, drain the pineapple and finely chop.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Toss the pineapple and chilli (use less if you don't spice) in another bowl. Season to taste with salt and pepper. 
  • Pop the tortillas into the oven to warm, 1-2 mins. 
  • Just before serving, toss the salad leaves with a drizzle of oil and season to taste with salt and pepper. 
Fill and serve
4
  • Fill the warm tortillas with salad leaves, slaw and Clonakilty black pudding pieces.
  • Top with the pineapple and pickled shallot.
  • Drizzle over the Carolina BBQ sauce to finish.
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