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Morcilla (Black Pudding) with Tomato, Potato and Quince Chutney
Preparation
Put the tomatoes, shallots, potatoes, quince jelly and vinegar in a heavy saucepan and bring to a boil. Reduce heat to medium-low and cook for approximately 20 minutes.
Remove from heat and let it cool at room temperature. If the chutney is too acidic or too sweet, correct it with a bit of sugar or vinegar.
Heat oil in a pan (medium heat) and cook the black pudding for 2 minutes on each side until it is crunchy.
Garnish the black pudding with the cooled chutney and serve.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in
Montreal, our guests had the opportunity to taste the tapas created
especially for this occasion by the well-known Chef from Montreal,
Marie-Fleur St-Pierre.
RELATED RECIPES
- 260 gr Ibérico black pudding cut in 16 slices
- 2 tbs Spanish olive oil
- 200 gr cherry tomatoes
- 1 small spanish garlic finely carved
- 200 gr yellow or red potatoes peeled and finely diced
- 80 ml quince jelly
- 80 ml Sherry vinegar
- 9.171 oz Ibérico black pudding cut in 16 slices
- 2 tbs Spanish olive oil
- 7.055 oz cherry tomatoes
- 1 small spanish garlic finely carved
- 7.055 oz yellow or red potatoes peeled and finely diced
- 2.941 fl. oz quince jelly
- 2.941 fl. oz Sherry vinegar
- 1.226 cup Ibérico black pudding cut in 16 slices
- 2 tbs Spanish olive oil
- 0.95 cup cherry tomatoes
- 1 small spanish garlic finely carved
- 0.95 cup yellow or red potatoes peeled and finely diced
- 0.338 cup quince jelly
- 0.338 cup Sherry vinegar