AS featured in the Moro Cookbook, by Sam and Sam Clark
Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant
SERVES: 4
PREP: 10 mins
COOK: 10 mins
Qucik and easy to prepare

Morcilla, blood sausage, is common throughout Spain and, like the chorizo has numerous regional variations. Some are flavoured with onion, others with rice, pork fat, pine nuts, almonds, garlic or mint and spices such as paprika, clove or cinnamon.
Delicious simply cooked and served with crusty bread and a cool beer or in a bean stew as suggested below.

INGREDIENTS

200g Morcilla, cut into rounds 1 - 2 cm thick
2 Garlic Cloves thinly sliced
½ tsp Fennel Seeds            
3 tbsp Olive Oil
1.5 kg Broad beans in pods, podded OR 500 grms podded weight, if fresh not available good quality frozen broad beans can be used                                    
100ml Chicken Stock or water
½ small bunch Fresh Mint, roughly chopped
Sea Salt and Black Pepper to season

1.    In a frying pan heat the olive oil over a medium heat and fry the Morcilla for a minute or so until slightly crisp on both sides. Try not to let the Morcilla break up. Remove from the pan and set aside.
2.    Still over a medium heat, add the garlic and fennel seeds and fry for a minute until the garlic begins to colour.
3.    Add the broad beans - fresh or frozen and the stock or water. Cook until the beans are tender 3 – 5 minutes.
4.    Return the Morcilla to the pan to heat through, then stir in the mint and season with salt and pepper.

Serve with toast as a tapa or starter. With scrambled eggs and crusty bread as a brunch or lunch.

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Habas con Morcilla - Broad Beans with Blood Sausage
Sunday, 19 February 2012
  AS featured in the Moro Cookbook, by Sam and Sam Clark Recipe supplied by Maxine Findlay, El Gecko Hotel & Restaurant SERVES:...

© 2012 - Secret Andalucia - Guadiaro Valley, near Ronda

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