Tag Archives: morcilla

fabada asturiana…

Been a while since i posted a recipe…this is a good one… P1170621

Am lucky as my mum has been a professional cook for 55 years and i know most people think their mum can cook but really, my mum really, really can!!! As my folk are from Spain, Spanish cuisine is her forte, :

Fabada Asturiana is an incredibly delicious hearty Asturian bean casserole which is very popular in Spain and is often served (believe it or not) as a starter…which gives you some idea to the countries appetite capacity…mum’s version is second to none…

Ingredients:

Fabada
2 Litres meat stock (plus a little extra if the beans get dry)
4 chorizo sausages
(optional) 1 morcilla (black pudding) sausage
1 piece of salted pork belly (anything up to 500g)
(optional) 1 salted pork bone
Half small onion roughly chopped
1 big clove garlic roughly chopped
*1 kilo dried haricot beans (pre soaked for 24 hours)
I sachet of saffron
Quarter teaspoon cayenne/chilli powder
olive oil
salt to taste (at the end of cooking)

Refrito/Rostrido
200 ml good olive oil
1 large clove garlic sliced
half tablespoon sweet paprika (spanish if possible)

*any kind of large dried white bean will do as long as they don’t have tough skins. My mum uses “fabas de Lorenzà”. Note you should soak them overnight, then you can add hot stock. If you have dried beans that don’t require soaking, you must add COLD stock and then bring to a gentle boil.

Pour a generous glug of oil into a large pan with a lid, Add the chorizos, morcilla, pork belly, bone, onion, garlic, saffron, chilli powder, soaked and drained beans and 2 litres of stock, cover with lid and bring to the boil.

Meanwhile make the refrito by heating the 200ml of olive oil in a frying pan and adding the sliced garlic. The oil can’t be too hot as it will burn the garlic. When the garlic just begins to take a little colour, take the pan off the heat and wait a minute or so till it cools a little and quickly stir in the sweet paprika (if the oil is too hot the paprika will burn).

Add the oil/garlic/paprika mixture or refrito immediately to the now gently boiling fabada (bean casserole). Replace the lid and allow to simmer for 15 minutes. At this point you can fish out the chorizo and morcilla sausages and keep them aside for later. Leave everything else to simmer away till the beans are cooked which could be anything from another 40 – 60 minutes depending on the hardness of the beans. By then the sauce should be nicely reduced and thickened. Don’t add any salt till the end as it will make the beans tough. You may find you don’t need any salt at all as the dish will be seasoned by the stock, salted pancetta/pork belly and salted bone. However adjust to your own taste at the end and even add a little more chilli if you want the dish to have more of a kick. Add back the chorizo and morcilla at the end to heat through.

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Fabada Asturiana is even better on the second day when the flavours and sauce have had time to really develop. My photo at the start of the post is of a little tapa but normally they serve the beans in a soup plate along with a couple of thick slices of the chorizos, morcilla and pork belly and mop up the copious amounts of sauce with lots of crusty bread…it does not need anything else.

other foody posts on this blog:

lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

under cherry blossom…

Interrupting Milan Salone posts because Edinburgh’s cherry blossom is in full bloom and it’s perfect…i particularly love it at night

…and during the day, strange people gather around it…because they are in red and we are nearish the 1st of May am guessing they are practising for the Beltane…otherwise they are just  crazy people…

and people play sport in between it…

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…and on a completely different matter…

one of my posts on the matanza and the making of morcilla/black pudding got picked up by a new food website dedicated to black pudding!! What’s not to like?

click on the article to go to the site:

taken from www.blackpudding.org

returning to the matanza…

warning: this post is most definitely not vegetarian friendly, nor is it for the squeamish…YOU HAVE BEEN WARNED!!

i have blogged about morcilla and the matanza before.
But i have never been quite so directly involved…. One of our pigs was due to be killed. Normally they are taken to the butcher for this but because we wanted to make morcilla or black pudding, the butcher came here to kill it so we could collect the blood, then the animal is taken to the butchers.

So how do i write this…it was a strange, uncomfortable, surreal experience for me…I found myself in the dark on a stormy night watching the animal being killed. The pig is stunned first with an electronic gun, but of course when its throat is cut it struggles. The butcher asks me to hold one of his legs, to stop it from hurting my mum who is collecting the blood (yes i know how this sounds)…
I am a little shocked, i was already a little freaked out by the process, i did not expect to be so involved. However i do strongly believe that if you eat it, if you cook it and eat it…you need to be able to deal with where it came from. I am shocked, the pigs leg feels warm (of course), almost human. I close my eyes hold on tight and wait for it to stop twitching.

The butcher i must say, did the job by himself that once took 4 men to do, he did it all so quickly and efficiently and without fuss that it was as “humane” as it could possible be for the animal given the circumstances. BUT it is shocking, no doubt about it …The blood meanwhile needs to be stirred constantly in one direction the second it hits the pan. The pan already contains water and a peeled raw onion, anti-coagulants apparently and you need to keep stirring till it cools down completely. i stir away for half an hour or so.

So now that the main ingredient has been gathered, the morcilla can be made. For the full recipe see here. Once all the dried fruit, flour, spices and bread has been added to the blood it is still surprisingly liquid, but it will set during the cooking process. Next the skins of the large intestine are filled with the mixture. You must be careful not to over fill them…

(My photos of this process looked so gory that i went outside and photographed through the window to “dampen” the effect a little!)

The puddings are then boiled – this is a very delicate process as if the skins burst at this point, you lose the whole pudding. They must be suspended in a large pan and must not touch the bottom (again see here for details) and the water must be kept only just boiling.

The puddings will take anything from 45 mins to 1 hour 30 mins depending on the thickness. You test them by pinching them with a sewing needle. If no liquid emerges, the pudding is cooked…

If you are lucky enough to have a lareira – an open fire place common to traditional galician houses that is ideal for smoking and curing, you can hang the puddings there for a few days, otherwise hang them somewhere dry and well ventilated. In a few days the puddings will be ready to be sliced and fried and they also freeze beautifully…

fried morcilla – you can see the pine nuts and pieces of figs in the slices…i know it does not look pretty but it tastes divine, sweet, a little salty, a little crispy on the outside and smooth in the middle…

OTHER FOOD POSTS ON THIS BLOG:

tortilla de maiz y chicharrones fabada asturiana lemons mrs beeton and colombia merluza-a-la-cazuela lebre con castañas callos a la gallega ossobuco vs xerrete in praise of colombian food restaurant still lives few flowered recipes first forage of the season nose to tail and farajullas flloeira cocido gallego albariño wine genius chorizos returning to the matanza chocolate con churros pani puri sunday cicchetti tea-break baracca empanada revelations in a milanese restaurant further adventures in foraging cooking the haul foraging2 foraging nose to tail (s)light relief pulpo a la gallega the matanza morcilla and dying arts jamòn serrano

morcilla and dying arts…

Dying Arts…my mother has been a chef most of her life, now 70, self taught and endlessly intrepid, she makes just about everything from scratch in a tiny restaurant kitchen in a corner of galicia. I don’t believe there are that many people left who can be bothered to go through the palaver of, for example, making their own morcilla/black pudding. This recipe is truly truly amazing and truly a pain in the arse to do. Like i said, a dying art, but definitely worth the bother…

MORCILLA/BLACK PUDDING

INGREDIENTS

Pigs blood (all the blood from one pig)

300g flour (you can add more of mixture is too runny)

1 loaf of bread soaked in 1 litre of milk (bread should soak up liquid)

250g dried figs – chopped

150-200g pine nuts

1 kilo seedless raisins

1 large onion chopped, sweated and then drained

1 kilo sugar

cumin to taste

cinnamon to taste

oregano to taste

3 cloves

salt

pepper

sausage skins-(large intestine)

METHOD

If the blood is fresh from the pig, it must be stirred constantly till it is cold (otherwise it will congeal), then add all the ingredients to the now cold blood. The mixture should be runny like the consistency of thin porridge.

Take a skin about 40 cm in length. Tie one side off with a long piece of string and using a spoon, add mixture from the open end (needs 2 people, one to hold the skin open and the other to fill). Fill the skin loosely as the mixture needs space to expand. Tie off the other end with the same piece of string you should now have a crescent shaped pudding.

(illustration by mvp)

COOKING

You need to place a long wooden spoon along the top of a deep pan, filled with boiling water. Suspend the puddings on the wooden spoon using the loop of string so they hang into the water. They should not touch the bottom of the pan (very delicate process and the puddings can burst, and if they burst they are ruined…). Simmer gently for about half an hour. You know the puddings are cooked when you prick them with a needle in the fattest part and no blood comes out. Lift out the puddings and leave to cool.

If possible smoke the puddings for 8 days. If you cant smoke them, you still need to hang them in a dry, cool airy place for a few days.

This is really a 2-person job

You can freeze the puddings

that´s what my mum does anyway…

other food posts:

chocolate con churros

pani puri sunday

cicchetti tea-break

baracca

empanada

further adventures in foraging

cooking the haul

foraging2

foraging

more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano