Black Pudding, Apple, Bacon & Peppercorn Sauce
To serve 2 people.
INGREDIENTS
Black Pudding - 250g
Apples - 2-3 average sized apples
Bacon - 2-3 rashers
Black Pepper - 1 large pinch
Dijon Mustard - 1 Tsp
Worcestershire Sauce - 1-2 Tbsp
Calvados, or Brandy - 50ml
Cream - 70ml
Brown Sugar - 1 Tbsp
Beef Stock - 100ml
INSTRUCTIONS
1. First, Lay the Bacon into a non stick frying pan, and slowly render out the fat, and get the Bacon crispy.
2. Once the Bacon is crispy, remove from the pan, and leave to cool.
3. Place a Saucepan on a low/medium heat and coarsely grind in some Black Pepper, be generous.
4. Toast off the Pepper, then add a heaped Tsp of Dijon Mustard.
5. Deglaze the pan with some Calvados, or Brandy, and reduce.
6. Add a few splashes of Worcestershire Sauce.
7. Then, add a splash of Beef Stock, and reduce to your desired consistency.
8. Finish the Sauce with a splash of Cream, and set aside ready to re heat.
9. Next, add the Apple to a frying pan, set to medium, season with Salt and Pepper.
10. Add a knob of Butter, then cook out the Apple until they start to soften.
11. Scatter some brown Sugar over the Apples, and caramelize.
12. Deglaze the pan with some Calvados, or Brandy, and reduce to a syrup.
13. Add another knob of Butter, mix it through so you have some glazed caramelized Apple, then place the pan to one side ready to re heat.
14. Slice the Black Pudding into half inch sized pieces, season, then lay into a pan set to high/medium.
15. Add, a knob of Butter, and fry the Black Pudding until they have a crispness to the outside*
*this will take around 4-5 minutes