And Irish Bacon Mash With Apple Compote And Port Jus Topped With Cashel Blue Irish Cheese And Cider Sorbet Recipe - Irish cheese

Method

• Allow the sorbet to soften.
• Fold in the cider and blue cheese.
• Re-freeze.
• Apple CompoteJuice of 1 orangeJuice of 1 lemon1/2 c. firmly packed brown sugar4 green apples, skinned, cored and finely diced
• Put the orange and lemon juice and brown sugar in medium-sized pot.
• Boil to reduce to a syrup.
• Add in apples and cook for one minute.
• Remove from heat and place apples on a flat tray to cold.
• 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
• 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.
• Port Jus1/2 c. chicken stock3 Tbsp.
• port wine
• Heat the stock.
• Boil rapidly to reduce to sauce consistency.
• Just before serving, add in the port.
• Black Pudding1 Tbsp.
• Sunflower oil8 slices Galtee Irish Black Pudding
• Heat the oil in a frying pan and fry the black pudding for two min on each side.
• 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.