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Morcilla beignets by Santi Santamaría and the giveaway winner

>> Tuesday, March 1, 2011

Buñuelos morcilla 1

This entry is a humble homage to a good chef, who's recently died at a too early age... Three-star Michelin chef Santi Santamaría was a Catalan chef famous for his restaurant Can Fabes, close to Barcelona. When I learned of his death some days ago, I immediately thought of making one of his recipes, being that I have a couple of his books. But as unity is strength, I decided to participate in the common homage effort started by the Catalan blog De cuina, to get a lot of blogs to cook a Santamaría recipe on the same day. And the initiative was a success. I had been craving for some dish with morcilla, the typical Spanish blood sausage or black pudding (don't sneer), for quite a while, so when I saw Santamaría had a recipe for some wonderful tapa of morcilla beignets my search was over. And the result was well worth the effort.

First to the winner of the CSN giveaway! The lucky winner of the $75 gift code is Prerna, from the very lovely blog Indian Simmer! Congratulations, Prerna, I hope you buy something to help you create even more delightful recipes for us to enjoy.

CSN giveaway

I guess morcilla is one of those things that can make you cringe when haven't grown up with it. I admit the color is not very inviting... humans don't really eat many black foods. In Spain morcilla is a soft sausage made with onion, rice, pork lard, pork blood, salt and quite some spices such as pimentón, pepper, origan, cumin and aniseed in varying amounts. I don't see why this could be more disgusting than having fish raw, or eating slimy creatures like octopus. Or sea urchins. Or even moldy blue cheeses. It's a cultural thing and an acquired taste. And a chance for the ones that have never tried it to be a little more... adventurous (maybe I should ask myself whether or not I am adventurous foodwise before advising the rest of the world to be... I still fill nauseated at the memory of Anthony Bourdain gobbling down a snake heart). I have taken the liberty to modify the filling slightly, eliminating the bread soaked in milk (something I've never really liked in meat balls) and egg. I found my Burgos morcilla unctuous enough to perfectly bind the filling mixture. And I had no desire to lighten the fierce flavor of the sausage, which I love. I added a handful of pine kernels, which to my taste combine wonderfully with morcilla. I am including the directions for the original recipe anyway, in case anyone prefers it that way. And the formula for the frying batter was superb, tasty and unbelievably crispy, undoubtedly a keeper because it stays crisp for a long time.

Buñuelos morcilla 2

Morcilla beignets
Yields 25-30
For the filling:

  • 200g good rice morcilla
  • 120g pork meat (only 100g in the original)
  • 1 good handful pine kernels
  • Salt to taste
  • (in the original: also 100g bread crumb soaked in milk and 1 egg)
For the frying batter:
  • 200g AP flour
  • 25g instant mashed potatoes flakes
  • 15g baking powder
  • 10g sugar
  • 5g salt
  • 45ml olive oil
  • 200-250ml water (depends on the flour absorption ability)
Buñuelos morcilla 3
  1. Grind the pork meat or dice it very finely with a knife.
  2. Peel off the casing of the morcilla, put the morcilla filling in a bowl with the pork meat and mash the soft morcilla filling with a fork. Mix thoroughly. Add the pine kernels and season to taste.
  3. To prepare the frying batter, mix the solids with the olive oil using a mixer. Then add the water little by little in a steady stream while mixing. The final consistency should be that of a thick custard. Leave to rest 20 minutes, for the flours to hydrate and the baking powder to start acting.
  4. Using 2 teaspoons, shape small meatballs the size of a small walnut and set aside.
  5. Heat plenty of olive oil in a skillet for deep-frying the beignets or use a deep-fryer, to approximately 180ºC.
  6. Place the frying batter in a shallow bowl or container and dip the meatballs. Coat them in the batter thoroughly and dip them in the hot oil with a teaspoon.
  7. When golden, take them out to a paper towel to soak some of the oil. And eat them while warm!
Buñuelos morcilla 4

You see, Mr. Santamaría, we will always have your recipes.

Firma 200px

15 comentarios:

FOODalogue March 1, 2011 at 4:29 PM  

My heart skipped a beat when I saw morcilla beignets. I'm the opposite side of the coin...not a big fan of beignets and other fried doughs, but stuff them with morcilla or another black food like calamari en su tinta and I'll be the first one to the table.

Great post, especially your distinction of acquired taste.

Claudie March 1, 2011 at 5:10 PM  

The filling looks pretty good :) I've never had Morcilla beignets before, but I might try them now :)

Jennifurla March 1, 2011 at 5:13 PM  

Are you kidding me! This looks so wonderful, thanks for sharing this recipe & congrats to the winner.

Belinda @zomppa March 1, 2011 at 5:14 PM  

Gorgeous!! I want some please!

Pretend Chef March 1, 2011 at 8:09 PM  

I like to try something once in my lifetime before sneering at it. This sounds interesting and something I would love to try.

Nisrine March 2, 2011 at 2:12 AM  

These are the most interesting beignets ever. I first thought they were filled with chocolate until I read the ingredients and realized they were savory.

Trix March 2, 2011 at 7:23 PM  

This is a nice homage to the chef. I have had a Korean sausage that's black and has blood in it, and I liked it. To me, this improves in that by the addition of a carb!

Anonymous March 3, 2011 at 7:12 PM  

Oh, really great. It is so crispy and chocolate color. This was the most interesting starting . I initially thought they were full of chocolate, until I read the ingredients and realized they delicious.

Kitchen clearance

Maria March 4, 2011 at 2:33 AM  

Such an interesting recipe, I'd love to try these!

Svet March 4, 2011 at 4:34 PM  

Wow, they look so juicy and delicious! I would love to try them out ;-)

fromBAtoParis March 5, 2011 at 9:14 AM  

Debo juzgar la perdida que esta muerte representa para la cocina española por el numero de mails que mis amigos españoles me mandaron con esta triste noticia..
A mi me encanta la morcilla y a mis chicos también asi que esto queda agendado !!

Junglefrog March 6, 2011 at 1:50 PM  

That looks delicious Miriam. I had never heard of Santi Santamaria but then I am not that familiar with Spanish chefs... And you're right; his recipes make him live forever. This certainly looks like a delicious one!

Anonymous March 7, 2011 at 4:35 PM  

When Joan of Foodaloguee sent me your post...I just drooled and I am now a follower. Que delicia!

Platanos, Mangoes and Me!

Jamie March 8, 2011 at 6:25 AM  

I stay away from blood sausage although I must say these beignets are quite tempting. My husband, on the other hand, is a huge fan on boudin noir and would simply love these luscious little bites. This is a lovely tribute to a chef.

Miriam March 11, 2011 at 9:56 AM  

Joan: thanks! I'm sure morcilla is not an easy stuff and you haven't grown up with it...
Claudie: you should!
Jenni: ;)
Belinda: haha, when you visit Madrid...
PC: ;D
Nisrine: yes, they are!
Trix: I think the combination was really great...
Roky: ;)
Maria: thanks!
Svet: thanks!
Cristina: mmm, qué buen gusto tenéis...
Simone: it is!
Norma: good! And thanks!
Jamie: your husband has good taste, lol.


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