A really meaty yet vegan substitute for the Spanish classic Morcilla (black pudding basically). Morcilla De Verano is a classic Murcian (Region in the South of Spain) dish, you regularly see it on tapas bar counters. Its a great option for me in the land of jambon. We’ve gone vegan here, with the addition of tempeh (or tofu would be cool also). The aubergine cooks down to its normal lovely golden self and the garlic and onions do their sweet and savoury thing, add to that a raft of Spanish style spice and herb and we’re moving in a gourmet direction.
Even though its called a ‘summer’ dish, we think this is great all year around. Due to its meaty nature, this is a dish to sate all, we’re always trying to find dishes that will appeal to meat eaters aka most of our family and friends. You know, I love Spanish food and this dish really taps into the rustic heart of their magical range of cuisine. More than many other countries, Spanish food speaks of the land and culture. It is the perfect expression of such a diverse land and for me, the cuisine of the South perfectly matches the arid plains and craggy red mountains. Its rugged, its got bags of soul and it can take your breath away.
As some of you will know, my parents have a little place over in Murcia, Jane and I are regular visitors chasing the sun and the Med life. This dish is based on a recipe passed to us from wonderful friends over that way, Fye and Jose. It is actually Jose’s brother Andres recipe and he created it in an attempt to eat less meat (he’s a real maverick in the area, only 0.3% of Spain’s population are veggies after all). I still have the little scrap of paper that he wrote it down on one night, for me that is real soul cooking. This recipe is connected with so many memories of wonderful people and places, we can’t help but love it. We have of course made our usual Beach House alterations, but this does not stray too far from Andres Murcian delight. Gracias HombresX
Don’t be shy with the oil here, remember it is Spanish after all! The dish should be slightly on the oily side which of course makes it very rich and satisfying. After eating this for dinner Jane exclaimed “I feel like I’ve just eaten meat and two veg” rubbing her belly. Always a good sign in the Beach House.
We decided that this is a star dish and very versatile. It could be used to stuff a vegetable, a round courgette sounds perfect. Taking it into non-vegan land, you could make some wells in the morcilla and crack in some eggs and cook them gently together. Forming something like a shakshuka. This could be served with toasted bread and smiles! Of course, we are talking brilliant tapas potential here. This Morcilla de Verano is just a brilliant centre piece for so many potential dishes.
2 small aubergines, 1 courgette, 1 small onion (all three finely diced and kept seperate), 2 garlic cloves (minced), 2 teas fresh rosemary (finely chopped), 2 teas sherry vinegar, 2 teas sweet paprika, 1/2 teas cinnamon, 1/2 teas all spice, 2 teas fresh oregano (finely chopped), 200g tempeh (or tofu), 2 teas sea salt, 2 teas cracked black pepper, 3 1/2 tbs olive oil
2 tbs pine nuts (topping)
This is a three part saute routine, meaning a number of stages until your meaty morcilla is just right.
Start with your aubergine and courgette. Add 2 tbs of the oil and warm on a medium heat in a heavy based frying pan. Add the aubergine and saute for 7-10 minutes, until nice and golden and releasing some of their liquid, then add the courgettes and continue to saute for another 5 minutes. This is the real meaty aspect of the dish, the aubergines should be nicely browned and gorgeously sweet by this stage. Set aside.
Next, your tempeh needs sorting. Chop it up finely, it will resemble dried scramble egg. Add 1/2 tbs of oil and saute for 5-7 minutes, until it is beginning to get brown around the edges. Set aside with the aubergine mix.
Now, 1 tbs more oil onions in the same pan (wipe out if necessary). Lower the heat of things are getting a little hot. The onions should take 6-8 minutes to become golden, we don’t want to rush them and risk charring them. Once they are golden, add the garlic and cook for 3 minutes, pop your vinegar in to a big hiss. Now it’s time to spice things up.
Add your paprika, all spice and cinnamon, saute for a minute, stirring all the time and not allowing the mix to stick. Then add your herbs and the aubergine/tempeh mix to the pan. Stir well and warm through for a couple of minutes. Your ready for the plate.
In a warm serving dish, topped with some pine nuts and a sprinkling of paprika.
We served our morcilla with some steamed green vegetables (broad beans, runner beans and broccoli) with some pan fried lemon cabbage all drizzled with a little truffle oil (a little decadent for a Thursday night!!!!) As we mentioned above, this morcilla make a great centre piece to any number of dishes.
We Love It!
Really satisfying rustic style Spanish fare. I imagine this is pretty close to Morcilla itself and cannot wait to try it out on some meat eaters. Dads coming soon, one of our favourite guinea pigs.
Pine nuts are just incredible little things. Now so expensive, but worth every penny as a treat item. They can make a real difference to a dish, especially when roasted a little to bring out the flavour.
Pine nuts are full of vitamin A, so you’ll be able to see in the dark. They have good levels of vitamin D, for the bones and are also rich in vitamin C and iron. They are quite fatty, which is obvious when you enjoy them, but its mono-unsaturated fats. Pine nuts are also packed full of energy, great on cereal for a morning buzz and fizz.