Morcilla con piquillos | Black pudding with sweet peppers

An icon of Spanish gastronomy, Morcilla de Burgos is made with rice and spices. I have eaten tons of this stuff as my mum is from Burgos and there was always a few visits every year with it’s compulsory shopping of flavours from her childhood, which as well is now mine. This is a very popular tapa throughout Spain though and serve with piquillo peppers is the most common way to find it, just like in my restaurants. This combo with the apples makes it a very rounded fine dish.

 INGREDIENTS

• 150g Morcilla de Burgos

• 50ml light olive oil for frying

• 1 tbsp of chive, finely chopped
  
  FOR THE APPLE COMPOTE

• 3 apples, peeled and diced

• 1 tsp of caster sugar

• 1 pinch of cinnamon powder

• Juice of ½ a lemon

• 50ml of water
  
  FOR THE PIQUILLOS

• 6 tinned piquillo peppers, thinly sliced

• 1 garlic clove, finely chopped

• 3 tbsp extra virgin olive oil

• 1 tbsp Sherry vinegar

• 1 tsp muscovado sugar

• Salt and pepper

Preparation

1. Peel, core and dice the apples. Put in a small saucepan with the lemon juice, caster sugar, cinnamon and water. Cover with a plate and cook on low heat for 15 minutes until soft. Puree with the help of a robot or any type of blender.
   

2. Clean and thinly slice the piquillo peppers. On a small sauce pan over medium heat pour the olive oil and the finely chopped garlic. When it starts to sizzle slightly add the piquillos and saute for 5 minutes. Add the sugar, season with salt and pepper and deglaze with the sherry vinegar. Add a couple of tbsp of water and reserve for later.
   

3. Cut the morcilla in about 1 finger thick slices and fry for 2 minute on each side over high heat in a frying pan with the light olive oil.
   

4. Serve the black pudding over a bed of the apple compote, with the piquillos on top and a sprinkle of chive.