This dish of apple, black pudding and watercress salad is another dish inspired by my time in Spain.
I tried this dish in a little tapas bar in Nerja called Mo’s Gastrotapas. It was a really modern little tapas bar and was fairly new. While I generally love the simplicity of Spanish food, Mo’s were doing something a little different. All the tapas we ate there were delicious, they were beautifully presented and featured lovely pairing of ingredients. It is a little bit more expensive than some of the other places but it was definitely worth it.
I also decided to incorporate a salad as part of my Taste Scotland series for watercress month. What would a month about a salad leaf be without a salad? The peppery flavour of the watercress also really compliments the sweet apples and is one of my favourite leaves to use in salads.
Growing up I always thought black pudding was Scottish. However I have now discovered that there are varieties all over the world and this particular one is one I picked up on my trip to Spain. The black pudding there is called morcilla and there are several varieties over the whole of Spain. One of the best we tried was from Ronda and it was so delicious, with a gentle spice and a little sweetness. It was a fresh black pudding, similar to the kind you can buy in Britain.
Unfortunately as I knew I couldn’t get it back on my suitcase I brought back some of their cured version which is very similar to chorizo. Of course if you can’t get hold of morcilla, any black pudding will be just as delicious, although clearly Stornaway black pudding is the way to go!
This dish has such lovely pairings of flavour, the delicious sweet apple, the earthy black pudding and the peppery watercress. I love having it as a light lunch with some crusty bread or as a starter, it’s bound to wow guests.
- 2 apples, I used Braeburn, you want them to be fairly firm
- 50 grams butter
- 1 tablespoon brown sugar
- Juice of half a lemon
- 200 grams black pudding
- 100 grams watercress
- Olive oil
- Begin my halving the apples and place on have to the side. Peel the other halves and cut into segments.
- In a pan, heat the butter and sugar over a low heat until the sugar has dissolved. Add the lemon juice and a pinch of salt. Add the apples and cook on a low heat for 5 minutes. The aim is to warm the apples and soften the outside, not cook to mush.
- In a separate pan add the black pudding, either sliced or cut into cubes, fry on each side until cooked through.
- When you are ready to plate. Add some watercress leaves to four plate. With the remaining apple, slice into matchsticks. Place some of the warm apple and black pudding on each plate, top with the apple matchsticks and drizzle with a little extra virgin olive oil.