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1
Allow the sorbet to soften.
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2
Fold in the cider and blue cheese.
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3
Re-freeze.
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4
Apple CompoteJuice of 1 orangeJuice of 1 lemon1/2 c. firmly packed brown sugar4 green apples, skinned, cored and finely diced
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5
Put the orange and lemon juice and brown sugar in medium-sized pot.
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6
Boil to reduce to a syrup.
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7
Add in apples and cook for one minute.
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8
Remove from heat and place apples on a flat tray to cold.
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9
Galtee Irish Bacon Mash4 large potatoes, peeled4 ounces (4 slices) Galtee/Shannon Traditional Irish Bacon, diced 2 ounces Kerrygold Irish Butter1/2 c. light creamSalt and freshly grnd pepper to taste
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10
Cook the potatoes in salted water till tender.
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11
Cold and then mash.
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12
Fry the bacon till crisp.
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13
Heat the butter.
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14
Add in the bacon, warm melted butter and cream to the mashed potatoes.
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15
Add in seasoning.
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16
Port Jus1/2 c. chicken stock3 Tbsp.
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17
port wine
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18
Heat the stock.
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19
Boil rapidly to reduce to sauce consistency.
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20
Just before serving, add in the port.
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21
Black Pudding1 Tbsp.
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22
Sunflower oil8 slices Galtee Irish Black Pudding
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23
Heat the oil in a frying pan and fry the black pudding for two min on each side.
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24
To Serve:Spoon mashed potatoes onto center of plate and place two slices of black pudding on top.
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25
Drizzle with Port Jus.
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26
Place the apple compote around the black pudding and top pudding with sorbet.
