You’ll never see me eating black pudding, but it’s one of Alan’s favourites. Here’s a typically Spanish way of cooking it… for those of you that aren’t as squeamish as I am! Ingredients
- A good drizzle of olive oil
- 1 medium sized onion – finely sliced
- 2 cloves of garlic – sliced as finely as you can get it.
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 8 oz morcilla (black pudding ), cut into 12 slices about 3/4 inch thick
- 12 inch thick slices of French bread
- 2 tablespoons of sherry
- 1 teaspoon of sugar
- A pinch of salt
- A pinch of ground black pepper
- Chopped fresh oregano or basil for a garnish
Heat the olive oil in a large frying pan and gently fry the onion, garlic, dried oregano and paprika for a few minutes until the onion is softened and has turned a light golden colour.
Add the slices of black pudding to the pan, then increase the heat to about medium and cook for a couple of minutes. Don’t stir, as this can break the slices up. Turn them over very carefully (once the underside is just crisping) with a spatula or a fish slice, and then cook for a further couple of minutes until they are crisp.
Arrange the slices of bread on plates, and top each one with a slice of black pudding. Add the sherry to the onion sauce still in the pan, and the teaspoon of sugar.
Heat vigourously, stirring constantly, and then season with the salt and black pepper.
Spoon a little of the onion mixture on top of each slice of black pudding.
Sprinkle with the chopped oregano or basil, and serve it hot.