Spanish Morcilla on Sourdough with Caramelised Red Peppers
Morcilla is a Spanish type of black pudding that's eaten throughout Spain, often as tapas or in stews. I absolutely love the whole concept of tapas, I've been on a few trips to Northern Spain where it's easy to spend a night wandering between tapas bars, choosing the best on offer and washing it all down with cider or inexpensive red wine. It's such a convivial way to spend an evening, eating and drinking all night long!
I was really excited to try this Spanish Morcilla that unusually comes in a jar. It's perfect for whipping up some really tasty tapas in minutes. You simply heat the morcilla in a pan (or a microwave) and spread it on toast. Our Village Baking Co rustic sourdough makes an extremely good base and topping it off with our lovely caramelised red peppers adds just the right balance of sweetness.
This Morcilla has a beautifully rich and intense flavour with a slight kick from the pimenton. You can store the jar in your cupboard until it's needed, then keep in the fridge and use within seven days.
Morcilla with Caramelised Red Peppers Enough to generously cover eight large slices of sourdough
1. Heat the morcilla up in a pan for 2-3 minutes, turn off the heat and allow to cool a little. It does get really hot!
2. Toast the bread in a toaster or under a grill, when it's still hot, drizzle with a little extra virgin olive oil.
3. Generously spread the Morcilla over each slice of toast and top with the peppers. Sprinkle over the chopped parsley and drizzle with a little extra olive oil. Cut each piece of toast into two or three pieces and serve.
Enjoy! And foodies don't forget to tag us on socials or leave a review here when you cook this at home.
Have you tried this recipe yet? Tell us about it...
Comments will be approved before showing up.
Also in Ben's inspiring recipes and simple 'how to cook' videos...
An Indonesian street food classic and one of the tastiest dishes on the planet. Chunks of beef gently simmered in coconut milk with lemongrass, galangal, cardamom, cinnamon and lime leaves, the flavour combination is sensational. Unlike many other 'wet' curries, Rendang is cooked until most of the liquid has reduced, concentrating the flavours and making it super tasty.
The Italian region of Calabria is famous for sprawling beaches with turquois water, mountains, rolling hills, orange and lemon trees, yet it remains one of the least visited regions. Agriculture is strong in this area and the climate is perfect for growing beautiful spicy chilli peppers that feature in lots of the regional cuisine. They are delicious when used in pasta sauces, stews, used to top grilled cheese or as I've done here, used to top one of our amazing pizza bases.
I have eaten lots of different gnocchi dishes, some stuffed, some fried and some baked, I love them, just avoid the gnocchi sold in supermarkets! A wonderful Italian friend of mine - Anna has been telling me that I should try Gnocchi alla Romana - it's made with semolina rather than potato...
Incredibly impressed with how fresh these compared to a number of other Sau Tao noodles. Conveniently packed in three separate portions per 540g pack, the noodles soften up in minutes in boiling water. They mix equally well with laksa and ramen dishes.
I buy this as soon as I start running out of it again, it’s very tasty! It obviously goes very well with any Far Eastern cuisine, but I even drizzle it on pizzas for extra umami - get the large jars when you can because you’ll quickly use it up, it’s that good!