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Shell the pistachios, skin them and finely chop
200g of pistachio nuts
Remove the morcilla skins and roll the sausage meat into 8 balls, weighing about 30g each. Chill for 20 minutes before rolling in the flour, then the beaten egg and then the chopped pistachio. Set aside
2 morcilla sausages
100g of flour
Slice the carrot lengthways and cut out shapes with a 4cm teardrop cutter. Blanch the shapes and set aside
1 large carrot
Make the purèe, by stewing the apples in the sugar until soft and tender, then transfer to a blender and blitz until very smooth. Store in a piping bag
2 Bramley apples
20g of caster sugar
Deep fry the morcilla croquettes in a deep-fat fryer of vegetable oil at 180°C or by using a large pan of oil at the same temperature. Either way, cook the croquettes for 1-2 minutes
Reheat the carrot shapes by briefly blanching again in hot water ensure the croquettes are hot by deep frying for a further 1 minute to maintain their colour
To serve, pipe a small amount of the apple purée onto each plate and place the croquettes on top, piping a little extra on the side to dip. For an extra touch, finish with a small piece of gold leaf on the apple purée. Serve with the carrot shapes
1 sheet of gold leaf
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