This dish a tapas recipe, I cook regularly at home & with guests on my cooking courses at La Rosilla, using the finest locally produced Morcilla ( Blood Sausage / Black Pudding ) which is hand crafted in my local pueblo Colmenar.  I find it is a dish that converts those who think they don’t like the sound of Morcilla, after they have tasted the earthy, herby and sweet flavours they always ask for the recipe

Morcilla & Apple with Cana Miel

Morcilla is Spanish black pudding, made locally with herbs and spices, rich but light. This is a

delicious dish, ideal for a tapa or dinner party starter.

Ingredients

 1 Morcilla (black pudding)

1 Onion finely sliced

1 tsp Cumin Seeds

1 green apple, peeled and chopped

dash of sherry

Drizzle of Cane honey

Fresh Parsley chopped.

Seasoning

• Pan fry the sliced Onion in a little Olive Oil, till soften and lightly browned.

• Add cumin seeds & fry to release aroma.

• Add apple and saute until lightly browned

• Add Morcilla cut into 1 cm rings, pan fry.

• Add a dash of sherry to deglaze the pan.

• Serve in a terracotta bowl, with chopped parsley, & drizzled with Cane Honey.

To make a more substantial supper dish, add a jar of drained and rinsed chickpeas, after the apple, or even add slivered almonds or toasted pine nuts.

Season to taste.

Take a read of ‘Morcilla, love it or hate it‘ an insight into our life on the mountain.