0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

BLACK PUDDING & CHESTNUT STUFFING

A hearty morcilla and chestnut stuffing, with apple and thyme. Serve as stuffing balls or in a dish.
READY IN

45 mins

COOKING TIME

7-10 mins

PREP TIME

20 mins

SERVES

Serves 6-8 as a side

ingredients

  • 100g Smoked panceta, diced
OUT OF STOCK
  • Half an apple
  • 2 shallots, halved
  • 100g Galician chestnuts
IN STOCK
  • 300g Brindisa morcilla with onion, skin removed
IN STOCK
  • 1 heaped tsp of fresh thyme
  • 1 dessert spoon breadcrumbs
  • 1 egg
  • zest of 1 unwaxed lemon

Method:

  1. Make a fine dice of panceta and apple and fry gently with halved, sliced shallots until soft. Remove from heat.
  2. Blitz chestnuts in a food processor and combine with the black pudding (removed from its sausage skin).
  3. Mix together panceta, apple, shallots, black pudding and chestnuts along with thyme, breadcrumbs and egg, and lemon zest if desired. Leave to rest for about 15 minutes.
  4.  Form into balls and fry.

ingredients

  • 100g Smoked panceta, diced
each -
OUT OF STOCK
  • Half an apple
  • 2 shallots, halved
  • 100g Galician chestnuts
IN STOCK
  • 300g Brindisa morcilla with onion, skin removed
IN STOCK
  • 1 heaped tsp of fresh thyme
  • 1 dessert spoon breadcrumbs
  • 1 egg
  • zest of 1 unwaxed lemon

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top