Bacon Wrapped Black Pudding with Buttery Apple Sauce

Ingredients

(makes 16 cocktail sized serves)

• 155g (1) black pudding (skin removed
• 30ml (2 Tbsp) olive oil plus extra for cooking
• 320 middle (streaky) rindless bacon (cut into 17cm – 18cm lengths)
• Buttery Apple Sauce

Method

Slice black pudding into 1cm thick slices.

Pour oil into a heavy-based pan and place over a high heat.

Place black pudding into pan and sear briefly for 30 seconds just to brown. Turn black pudding over and sear on second side. Remove from pan and cool.

Place a piece of black pudding at one end of a strip of bacon and fold the bacon over and around the black pudding to totally enclose.  Proceed to next step or store in refrigerator for up to 2 days.

Preheat barbecue flat plate, stovetop flat plate or heavy based frypan to medium-hot.

Smear a little olive oil on cooking surface.

Place black pudding parcels onto and cook for 2-3 minutes on first side.  Turn and cook till bacon is crispy and black pudding is heated right through.

Push a skewer through the centre of each black pudding.

Served hot with Buttery Apple Sauce.

Buttery Apple Sauce

(makes 475ml

Ingredients

• 500g-550g (3) apples (peeled, cored and cut into 8 wedges)
• 30ml (2 tbsp) olive oil
• ¼  tsp cinnamon
• 15g (1 tbsp) sugar
• ¼  tsp freshly grated nutmeg
• 60g (6 tbsp) butter (cut into small dice)
• 85ml (1/3 cup) water
• flaky sea salt and freshly ground black pepper

Method

Preheat oven to 180°C.

Place apples onto a non-reactive baking tray and drizzle with oil.  Sprinkle with cinnamon, sugar and nutmeg and toss well to coat apples.

Place into preheated oven and cook for 25-30 minutes or till apples are soft.

When cool enough to handle, transfer apples to a food processor fitted with a metal blade, add butter and process to a puree.  Add water and pulse to combine.

Push through a fine sieve to remove any lumps.

Season with salt and pepper.  Refrigerate for up to 2 days or freeze and use later. Gently reheat to serve.  When reheating you may need to add a little water to maintain consistency for dipping.

John Hawkesby’s wine recommendation

Cider - Apple Tree 'Apple & Elderflower Cider' 2010

Grenache - Villa Maria Reserve Gimblett Gravels 2007