Morcilla and pistachio croquette with apple purée

Rich morcilla sausage filling is coated in a pistachio crust in these tasty canapés from Simon Hulstone. This sausage canapé recipe is rounded off nicely with the addition of a sharp apple purée.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Deep-fryer

Method

1
Shell the pistachios, skin them and finely chop
2
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
3
Slice the carrot lengthways and cut out shapes with a 4cm teardrop cutter. Blanch the shapes and set aside
4
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
5
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
  • vegetable oil
6
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
7
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
First published in 2015
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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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