Black Pudding Canapés I

Pear and Blue Cheese

1. Put the chicory in a bowl with the pear and crumble in the cheese. Add the parsley and season with black pepper. Mix briefly.
2. Warm the oil in a frying pan over high heat and fry the black pudding slices for 2-3 minutes on each side. Drain on kitchen paper. Spoon 1 tbsp salad on each. Season with pepper.

'Nutella' on Toast

1. Using a pastry cutter, cut 20 8cm x 3cm rectangles from the Brioche (if not making your own)^*1
2. To make the gastrique, place the sherry vinegar and caster sugar in a pan over medium-high heat and cook until around a fifth, or only 40g of liquid, is remaining.
3. Place the whipping cream in a pan over medium heat and allow it to come to a simmer. Add the black pudding and the salt. Bring back to a simmer.
4. Place the contents in a blender and blitz until smooth. Pass through a fine sieve and add gastrique and oil, and reserve.
5. To finish, toast the brioche lightly on both sides. Spread some of the black pudding ‘Nutella’ on top and sprinkle with chopped hazelnuts to serve.

Beetroot and Blue Cheese

1. Preheat the grill. In a frying pan, heat 2 tbsp oil on medium heat. Add the black pudding slices; cook on both sides for 2 minutes. Drain on kitchen paper.
2. Drizzle a little oil on each side of the bread; toast on both sides under the grill.
3. On each toast, arrange first a piece of black pudding, then beetroot and finally a piece of cheese. Serve straight away with a sprig of parsley to garnish.