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