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Roasted morcilla with Riojan pepper &Catalan herb sauce

Guindilla peppers & Catalan oregano in a vibrant sauce for rich roasted morcilla.

Roasted morcilla with Riojan pepper &Catalan herb sauce

Ready In

50 minutes

Cooking time

40 minutes

Prep time

10 minutes

Serves

4 people

Ingredients
4 x morcilla de Burgos
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
40ml Unio Cabernet Sauvignon vinegar
A large jar with a tightly fitting lid* for shaking the sauce (otherwise whisk the ingredients) (*an empty Navarrico bean jar is perfect)
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Method

    1. Heat the oven to 190°C.
    2. Before roasting prick the morcilla in several places, and lightly oil to stop it sticking to the foil.
    3. 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.
    4. After 20 minutes open the tops of the parcels to allow browning and roast for a further 20 minutes.
    5. Cut each morcilla into 4 or 5 pieces and plate; remember to trim the metal clips from the ends of the morcillas.
    6. Serve with olive oil mash or rice and beans.
    7. Pass round the Riojan pepper and Catalan herb sauce.

Riojan pepper and Catalan herb sauce

    1. Boil a kettle.
    2. Finely chop the prepared guindilla peppers, then cover with the water just off the boil; leave for 10 minutes.
    3. Transfer the peppers and their soaking water to the jar with the other ingredients and close firmly; shake vigorously to combine.
    4. Leave to stand at room temperature for a couple of hours, shaking the jar once or twice.
    5. This salsa keeps well in the fridge for a few days.

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Ingredients
4 x morcilla de Burgos
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
40ml Unio Cabernet Sauvignon vinegar
A large jar with a tightly fitting lid* for shaking the sauce (otherwise whisk the ingredients) (*an empty Navarrico bean jar is perfect)
Add all to basket

Add in stock items to your basket

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