This is based on a dish Conor Higgins of Oxmantown Café first cooked with Troy Maguire in l’Gueuleton and in Locks. It was originally a tarte tatin and was one of the dishes that smacked him in the face and was instrumental in sealing the deal with his love of cooking.
800g Jack McCarthy’s black pudding, sliced
6 soft sourdough rolls
160g Cashel Blue cheese
For the caramelised apple
80g butter, diced cold
For the aioli
Makes 1 litre
2 egg yolks
1 teaspoon Dijon
1 good splash of white wine vinegar
750ml rapeseed oil/sunflower oil
Salt and pepper
1 heaped tablespoon wholegrain mustard, optional
1 Core and cut the apple into eighths. Place 100g sugar in a pan over a high heat until it achieves a rich caramel colour. Add half of the butter, then add apples and toss very carefully until completely coated. Continue to cook, moving constantly for a minute or two. Add the rest of sugar, toss and add the rest of the butter. Toss and cook until almost tender. Empty into a container to cool.
2 For the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly in a thin stream, add the oil while constantly whisking, being careful not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Season to taste. To make it wholegrain mustard aioli, stir in a heaped tablespoon or to taste.
3 Griddle the black pudding lightly, as it’s already cooked.
4 To assemble, spread aioli on both sides of bread, add leaves, the sliced Jack McCarthy’s black pudding, apple and some Cashel Blue. Place in an oven on 180ºC/gas mark 4 until the cheese has nicely melted and is a little crisp. Put the lid on and devour.
TIP: This recipe uses Jack McCarthy’s queen pudding, which can be ordered from their website
This recipe originally appeared in FOOD&WINE Magazine, April 2016
Photography credit: Brian Clarke, assisted by Harry Weir
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