| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, At, Ballymaloe, Year | 4 | Servings | ||
INGREDIENTS
| 2 | Dessert apples | |
| 1/4 | Lemon, juice of up to 1/2 | |
| 1 | T | 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
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 13.4mg
Sodium: <1mg
Potassium: 16.7mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g