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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.
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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
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
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
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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Morcilla and pistachio croquette with apple purée
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