742. Morcilla de Burgos
This was my Easter dinner, so it’s going back a little way now. There are very few meals that can beat a proper roast dinner but as I’m usually only cooking for two I normally tend to make very basic versions with just meat, potatoes and veggies. As it was Easter though I thought I’d go all out, so we had roast chicken, roast potatoes, yorkshire puddings, cauliflower cheese, roasted carrots, peas and a stuffing I made with morcilla de burgos. Morcilla is a Spanish version of black pudding (blood sausage) and is really tasty. It worked perfectly in stuffing which I made with half morcilla, half regular sausagemeat plus breadcrumbs and herbs.
743. Smoked Sea Salt
I used smoked sea salt to sprinkle on the skin of the chicken. Even though it was just a very slight hint, you absolutely could taste the smoke. I got a big bag of it so I have since been using it in place of regular salt on all kinds of things!
743 down, 1053 to go