Delicious UK - (07)July 2020

Barbecuednew

potato,morcilla

andscallopkebabs

SERVES6.HANDS-ONTIME 35 MIN,

PLUS MARINATING

Ihopeyoudon’tthinkme

selfish,puttingthreeofmy

favouritethingsona stick.

YouknowhowI feelabout

newpotatoes,soI don’tneed

tojustifytheirplaceonthe

podium.Morcillaisthemost

incredibleSpanishblood

sausagemadewithpork,lotsof

onionsandspicesandusually

rice.It’slikea betterblack

puddinganddeservestobein

mytopthree.Scallopsarea big

treat,sowhenI eatthemI like

tokeepthingssimple.They

complete this winning trio.

MAKE

AHEAD

Maketherecipetotheend

ofstep2,thencoverand

chillforupto4 hours.

KNOW-

HOW

Buymorcillafrombrindisa.

co.ukandocado.co.uk.If

youcan’tfindit,usefirm

blackpudding(suchasClonakilty)

or cooking chorizo instead.

• 500gnewpotatoes,scrubbed


• 250gmorcillasausage (see intro
  andKnow-how)


• 12 sustainablehand-dived
  scallopswiththeirroes


• Pinchchilliflakes


• 2 garliccloves, peeled and thinly
  sliced


• 1 freshrosemarysprig, leaves
  pickedandchopped


• 4-5freshthymesprigs, leaves
  pickedandchopped


• 2 tbspoliveoil


• Lemonmayonnaiseoraioliand
  dressed green salad to serve

YOU’LLALSONEED...

• Metalskewers,orwooden
  skewerssoakedforatleast
  30 minutes – ideally overnight

1 Cutthepotatoesinhalf(orlarger

onesinquarters)– youwantchunky

pieces.Putina panwithsalted

waterandbringtotheboil.Cookfor

8-10minutesuntilthepotatoesare

justtender,thendrainandcool.

2 Slicethemorcillasausageinto

2-3cmthickroundsandputin

a largeglassorceramicbowlwith

thescallopsandcooledpotatoes.

Addthechilliflakes,garlic,

rosemaryandthyme.Trickletheoil

overeverythingandseasonwell

withsaltandpepper.Gentlymix,

thenputinthefridgetomarinate

whileyoupreparethebarbecue.

3 If you’renotusinga gasbarbecue,

getyourbarbecuegoingsoit’snice

andhotwhenyoucometocookthe

kebabs.WhenI’mcookingwithfire,

Iliketoaddlargerpiecesofdry

woodalongwitha fewlumpsof

naturallumpwoodcharcoal.

4 Removethebowlofmarinating

ingredientsfromthefridgeand

assemblethekebabsinthe

followingorder:scallop,morcilla,

potato,morcilla,potato,scallop.Be

carefulwiththepotatoesasthey

cansplitif you’retooroughwith

them.Threadanyleftover spuds

ontoextraskewers.

5 Whenthebarbecuehaslovelyhot

glowingembers,seta grilloverit;

it’sreachedtherighttemperature

whenyoucanhoveryourhand

abovethegrillforonlya second.

6 Laythekebabsonthegrilland

cookfor4-5minutesoneachside,

keepinga closeeyeonthemandnot

lettingthemburn.(Alternatively,set

thegrilltomedium-highorheata

griddlepanuntilsmokinghot.Lay

thekebabsunderthegrill/inthe

panandcookasabove.)Transfer

toa warmplatterandservewith

lemonmayooraioli and a dressed

greensalad.

PERSERVING286kcals,12.8gfat

(4gsaturated),20.2gprotein,

23.8gcarbs(1.6g sugars), 1.1g salt,

4 .1g f ib r e

Newpotato,blue

cheese,beetroot

andthymefocaccia

MAKES1 LOAF(ABOUT 12 SQUARES).

HANDS-ONTIME 45 MIN,OVENTIME

35-40 MIN, PLUS RISING AND PROVING

I liketomakethiswhenwe

havefriendsroundbecauseit’s

thebesttearandsharebread

I knowof.UsuallyI’llserve

itwarmfromtheovenfor

everyonetopileinto.it’salso

greatcold(orwarmedinthe

oven)oneortwodaysafter,with

slices of ham and chutney.

MAKE

AHEAD

Makethetoppingtotheend

ofstep4 upto3 daysahead.

Chill until ready to bake.

• 500gstrongwhitebreadflour,
  plusextrafordusting


• 10gfineseasalt


• 1 tspinstantdriedyeast


• 50mlextra-virginoliveoil,plus
  extraforoilinganddrizzling


• 375ml tepid water

FORTHETOPPING

• 300gnewpotatoes,scrubbed


• 3-4smalltomediumbeetroot
  (about250g),scrubbed


• 1 smallbunchfreshthyme,leaves
  pickedfrom half and lightly
  chopped


• Extra-virginoliveoilfordrizzling


• 150gbluecheese(checkit’s
  vegetarian if necessary)

YOU’LLALSONEED...

• 25cmx 35cmbakingtray,lightly
  greased and dusted with flour

1 Puttheflour,saltandyeastina

large bowl, add the oil and water

62 deliciousmagazine.co.uk