- 800g Jack McCarthy’s black pudding, sliced
- 6 soft sourdough rolls
- 160g Cashel Blue cheese
- 300g leaves
- 2 apples
- 120g sugar
- 80g butter, diced cold
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
- 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 the sugar, toss and add the rest of the butter. Toss and cook until almost tender. Empty into a container to cool.
- 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.
- Griddle the black pudding lightly, as it’s already cooked.
- 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.
Photography Credit: Harry Weir, assisted by Brian Clarke
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