Kerry producers – including Sásta, Annascaul, Leah’s, Micilín Muc and Burn’s of Sneem – make some of the best black pudding in the world. Add Ring of Kerry Apple Juice and Camo’s Honey and Mustard dressing and you have a real taste of Kerry.
For the dressing
240ml apple juice
1 teaspoon Dijon or wholegrain mustard
1 teaspoon lemon juice
For the salad
8 slices black pudding
1 tablespoon rapeseed oil
2 tablespoons demerara sugar
2 red-skinned apples, cored and each one cut into 8 slices
60g rocket leaves, washed
1. Make the dressing: place the apple juice in a saucepan. Cook over medium heat, making sure it doesn’t burn, until reduced in half. Remove from the heat and leave to cool a little. Add the mustard and whisk well. Add the lemon juice and whisk again until smooth.
2. Heat the rapeseed oil in a non-stick frying pan. Add the black pudding slices in two batches and cook over medium heat, on both sides, until golden.
3. While the black pudding is frying, make the caramelised apples. In a non-stick frying pan, melt the butter, add the demerara sugar and cook over a gentle heat for a minute or two until bubbling. Stir well. Add the apple slices and cook over gentle heat until lightly golden on both sides but still holding their shape.
4. To serve: divide the rocket leaves between four plates; place 2 pieces of black pudding on each plate; add 4 slices of apple and drizzle over the dressing.
WHERE TO SOURCE THE INGREDIENTS FOR THIS RECIPE
See Sásta Black Pudding here.
Read more about who to source Ring of Kerry Apples and Apple Juice here.
Instead of adding the Dijon mustard and lemon to the dressing, why not use Camo’s honey and mustard dressing instead: add 1 tablespoon to the reduced apple juice mixture.
You can buy rocket leaves and salad leaves from Aidan’s Garden.