Seared Black Pudding And Irish Bacon Mash

Directions

1. Allow the sorbet to soften. Fold in the cider and Cashel Blue cheese.
2. Re-freeze.
3. Apple compoteJuice of 1 orangeJuice of 1 lemon1/2 c. firmly packed brown sugar4 green apples, skinned, cored and finely diced
4. Put the orange and lemon juice and brown sugar in medium-sized pot. Boil to reduce to a syrup.
5. Add in apples and cook for one minute. Remove from heat and place apples on a flat tray to cold.
6. Irish bacon mash
7. 4 large potatoes, peeled4 ounces (4 strips) traditional Irish bacon, diced 2 ounces Irish butter1/2 c. light creamSalt and freshly grnd pepper to taste
8. Cook the potatoes in salted water till tender. Cold and then mash. Fry the bacon till crisp. Heat the butter. Add in the bacon, warm melted butter and cream to the mashed potatoes. Add in seasoning.
9. Port jus
10. 1/2 c. chicken stock3 Tbsp. port wine
11. Heat the stock. Boil rapidly to reduce to sauce consistency. Just before serving, add in the port.
12. Black pudding
13. 1 Tbsp. sunflower oil8 slices Galtee Irish black pudding
14. Heat the oil in a frying pan and fry the black pudding for two min on each side.
15. To Serve: Spoon mashed potatoes onto center of plate and place two slices of black pudding on top. Drizzle with Port Jus. Place the apple compote around the black pudding and top pudding with sorbet.