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1
Stretch each bacon rasher with the back of a knife then cut in half to give 8 strips.
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2
Cut the apple into 8 wedges cutting away the core.
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3
Cut the liver into slightly smaller pcs.
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4
Heat the oil with the butter in a large frying pan on the simmering plate.
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5
Add in the apple slices and fry for 1 minute each side till golden brown; remove with a slotted spoon.
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6
Wrap an apple wedge in each bacon strip and secure with a wooden cocktail stick.
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7
Return to the pan and fry on the simmering plate for 2 min turning once.
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8
Add in the black pudding to the pan and cook for 1 minute on each side.
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9
Transfer the bacon rolls and black pudding to an ovenproof serving dish using a slotted spoon; keep hot.
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10
Move the frying pan to the boiling plate.
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11
Add in the calves liver to the pan and sear quickly for 30 seconds on each side till golden.
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12
Place in the dish with the black pudding and bacon.
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13
Add in the cream cider and sage to the frying pan.
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14
Bring to the boil on the boiling plateand let bubble for 1 to 2 min.
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15
Season with salt and pepper to taste.
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16
Arrange the liver and black pudding on warmed serving plates and pour over the sauce.
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17
Garnish with the bacon apple rolls and sage.
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18
Serve immediately.
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19
Tender calves liver is flashfried with black pudding and bacon and served with a quick sauce made by enriching the pan juices with cream and cider.
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20
Tangy dessert apples are wrapped in the bacon to add in a refreshing contrast.
