Black pudding, Cashel Blue and apple
This canapé is chef Robin Gill's ode to all the incredible produce he discovered whilst visiting Co. Cork on the island of Ireland. The black pudding came from Brian Murphy of Murphy's Butchers in Midleton; the apples and tarragon were picked fresh from organic Yellow Belly Farm, and Cashel Blue is Ireland's first ever farmhouse blue cheese – one of Robin's favourites.
Ingredients
Metric
Imperial
- 30g of unsalted butter
- 300g of black pudding, cut into thick coins
- 1 apple, sliced into pieces slightly smaller than the black pudding
- 1 dash of cider vinegar
- 150g of Cashel Blue cheese
- tarragon leaves, to garnish
Equipment
- Cocktail sticks
Method
Put a wide frying pan over a medium-low heat. Add the butter, then arrange the black pudding slices in a single layer in the pan. Allow them to gently cook and crisp up for 5 minutes, then turn and cook for another 5 minutes, then remove and drain on kitchen paper (remove any casing)
- 30g of unsalted butter
- 300g of black pudding, cut into thick coins
Meanwhile, toss the the apple slices in a little cider vinegar to prevent them turning brown
- 1 apple, sliced into pieces slightly smaller than the black pudding
- 1 dash of cider vinegar
Arrange the crisp black pudding slices into a serving dish. Top each one with a piece of Cashel Blue cheese, then a piece of apple. Stick a cocktail stick through them to secure everything in place, then garnish with tarragon leaves
- 150g of Cashel Blue cheese
- tarragon leaves, to garnish
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Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – including Sorella and Darby's – are relaxed, innovative and very exciting.
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