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.

Serves 6

800g Jack McCarthy’s black pudding, sliced

6 soft sourdough rolls

160g Cashel Blue cheese

300g leaves

 

For the caramelised apple

2 apples

120g sugar

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

Recipe credit: 

Photography credit: Brian Clarke, assisted by Harry Weir

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