Cidered Black Pudding Brochettes
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Large Dessert Apple, peeled and quartered
150ml / 5fl.oz. Cider
225g / 8oz Black Pudding, cut into thick slices
25g / 1oz Butter
1 tbsp Oil
Salt and Black Pepper
25g / 1oz Plain Flour
Fresh Parsley Sprigs to garnish
the apple quarters into thick slices. In a
saucepan, bring the cider to the boil, add
the apple and simmer gently for 2 - 3 minutes
until barely tender. Remove with a slotted
spoon, reserving the cooking liquor.
the oil and butter in a frying pan, add the
black pudding and apple and fry for 5 minutes.
Season with salt and pepper.
alternate pieces of apple and black pudding
onto wooden cocktail sticks, place on a warmed
serving platter and keep warm.
the flour into the frying pan and cook, stirring,
for 2 - 3 minutes until golden. Gradually
add the reserved cooking liquor, stirring
all the time, bring to the boil and cook for
3 minutes until smooth.
serve - garnish the brochettes with parsley
and place the sauce in a sauceboat. Serve