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Cidered Black Pudding Brochettes     HT  HD   British   15mins

Serves 4    Hot   Pork  Fruit  Alcohol    Hors d'oeuvre  Appetizer  starter  Eggless  Britain  Europe



1 Large Dessert Apple, peeled and quartered

300ml/10fl.oz. Sweet Cider

325g/12oz Black Pudding, cut into 12 thick slices

25g/1oz Butter

1 tbsp Olive Oil

Black Pepper

25g/1oz Plain Flour

Fresh Parsley Sprigs to garnish




1. Cut each apple quarter into 3 thick slices. In a saucepan, bring the cider to the boil, add the apple and simmer gently for 4-5 minutes until barely tender. Remove with a slotted spoon, reserving the cooking liquor.


2. Heat the oil and butter in a frying pan, add the black pudding and apple and fry  gently for 5 minutes turning occasionally. Season with pepper.


3. Thread alternate pieces of apple and black pudding onto wooden cocktail sticks, place on a warmed serving platter and keep warm. You will probably need 2 cocktail sticks per portion.


4. Sprinkle the flour into the frying pan and cook, stirring, for 2-3 minutes until golden. Gradually add the reserved cooking liquor, stirring all the time, bring to the boil and cook for 3 minutes until smooth.


5. To serve - garnish the brochettes with parsley and drizzle the sauce over and around the brochettes. Serve immediately.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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