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Cidered Black Pudding Brochettes

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I asked to be able to feature more of their recipes as I consider that they have an excellent selection which are clearly laid out and interesting - making them one of the leading UK recipe sites.


1 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

  • Cut 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.

  • Heat the oil and butter in a frying pan, add the black pudding and apple and fry for 5 minutes. Season with salt and pepper.

  • Thread alternate pieces of apple and black pudding onto wooden cocktail sticks, place on a warmed serving platter and keep warm.

  • Sprinkle 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.

  • To serve - garnish the brochettes with parsley and place the sauce in a sauceboat. Serve immediately.

Serves 4