…the prodigal returns

Back where we came from, reluctant returnees.

The humble black puddin’, Spanish style

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I say “black puddin’ ” because that is the way my beloved father-in-law always pronounced it, and he was much enamoured of English black puddin’. Most often served with breakfast, it was not really my favourite, as I always found it quite heavy, and often greasy.

But the Spanish version of ‘blood sausage’, morcilla, is one of my favourites. We don’t eat it often at Casa Tyr, but it is always delicious. And in Spain, each area of the country has its own way of producing and cooking it.

In Andalucia, Ronda morcilla dominates. Ronda morcilla has onions, and often garlic and spices in it. I also like Burgos morcilla, which contains rice. Both are delicious, and I’m sure I would enjoy a mini ‘morcilla tour’ one day. (Maybe my friend the Tapas Queen of Seville could add it to her tapas tours!)

Morcilla, Kenton style! (photo by kenton@imagenary.co.uk)

This week, we had one of our favourite ways of preparing it, cooked with chick peas, onions, garlic, a few chilli flakes, and sultanas (aka raisins). It is both sweet, savoury and a bit spicy, too!

We served it with the baked polenta and tomato dish, and it was terrific. It’s not for the faint-hearted, however, and best eaten on a day of considerable physical activity!

 

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

4 thoughts on “The humble black puddin’, Spanish style

  1. Black pudding is the ultimate bad boy breakfast ingredient in this household

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  2. Hello Ann, this looks delicious! I just stumbled upon your blog and have really enjoyed reading several of your posts! I am really interested in learning more about Spanish cuisine and culture. I write a lifestyle blog dedicated to health & wellness with recipes and fitness tips. I have come to admire the dedication to fresh and local ingredients in Spanish cooking. I would love to talk with you about your experience running the olive farm and harvesting other fresh produce. If you have some free time, please contact me. Thanks and hope to hear from you soon.

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