Brindisa Bellota 75% Iberico Ham Kit
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Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
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Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
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Navarrico Butter Beans
READY IN
50 minutes
COOKING TIME
40 minutes
PREP TIME
10 minutes
SERVES
4 people
ingredients
- 4 x morcilla de Burgos
IN STOCK - 6 dried Riojan guindilla peppers, stems and seeds removed
- 200ml water, just off the boil
- 60ml / ¼ cup Catalan dried oregano
- 120ml / ½ cup finely chopped flat-leaf parsley leaves (small soft stems are fine as well)
- 3 garlic cloves, peeled and finely grated NB firm fresh garlic is essential
- 2.5ml / ½ teaspoon sea salt
- 80ml Brindisa Arbequina olive oil
IN STOCK - 40ml Unio Cabernet Sauvignon vinegar
IN STOCK - A large jar with a tightly fitting lid* for shaking the sauce (otherwise whisk the ingredients) (*an empty Navarrico bean jar is perfect)
METHOD
- Heat the oven to 190°C.
- Before roasting prick the morcilla in several places, and lightly oil to stop it sticking to the foil.
- Place each morcilla on a square sheet of foil; draw the edges of the foil together to form a loose parcel that can hold the juices; place the foil wrapped morclllas on a roasting tray: place the tray in the oven.
- After 20 minutes open the tops of the parcels to allow browning and roast for a further 20 minutes.
- Cut each morcilla into 4 or 5 pieces and plate; remember to trim the metal clips from the ends of the morcillas.
- Serve with olive oil mash or rice and beans.
- Pass round the Riojan pepper and Catalan herb sauce.
RIOJAN PEPPER AND CATALAN HERB SAUCE
- Boil a kettle.
- Finely chop the prepared guindilla peppers, then cover with the water just off the boil; leave for 10 minutes.
- Transfer the peppers and their soaking water to the jar with the other ingredients and close firmly; shake vigorously to combine.
- Leave to stand at room temperature for a couple of hours, shaking the jar once or twice.
- This salsa keeps well in the fridge for a few days.
ingredients
- 4 x morcilla de Burgos
(1X300g)
IN STOCK - 6 dried Riojan guindilla peppers, stems and seeds removed
- 200ml water, just off the boil
- 60ml / ¼ cup Catalan dried oregano
- 120ml / ½ cup finely chopped flat-leaf parsley leaves (small soft stems are fine as well)
- 3 garlic cloves, peeled and finely grated NB firm fresh garlic is essential
- 2.5ml / ½ teaspoon sea salt
- 80ml Brindisa Arbequina olive oil
IN STOCK - 40ml Unio Cabernet Sauvignon vinegar
IN STOCK - A large jar with a tightly fitting lid* for shaking the sauce (otherwise whisk the ingredients) (*an empty Navarrico bean jar is perfect)
