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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
IN 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)
IN 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

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