| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Year, At, Ballymaloe |
4 |
servings |
INGREDIENTS
| 2 |
|
Dessert apples |
| 1/4 |
|
Lemon; juice of, up to 1/2 |
| 1 |
tb |
Caster sugar |
| 25 |
g |
Butter |
| 3 |
|
1 cm slices black pudding per person; (3 to 4) |
|
|
Flat leaf parsley to garnish |
|
|
Mustard to serve |
INSTRUCTIONS
GLAZED APPLES
Peel, core and cut the apples neatly into 5mm slices. Melt the butter
in a saut. pan and when it foams, add the apple slices and coat
gently in the butter. Add the sugar and lemon juice. Cook slowly for
about 5 minutes, or until the apples are glazed in a shiny syrup.
Keep warm.
Melt a little butter in a frying pan and cook the slices of black
pudding on both sides on a medium heat until heated through. Don't
let the slices get too crusty on the outside.
To serve, divide the warm apple slices between four hot plates.
Arrange the slices of black pudding on the apples and spoon a little
mustard carefully over the top. Garnish each with a sprig of flat
parsley and serve immediately.
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