This Pintxo came about because I did not know what to do with a piece of black pudding that I had left over from a stew, it was only about a third of a black pudding. I had some quince and some pine nuts to hand and "voila”. The ideal size is akin to a large marble, they really are exquisite.
· Black pudding from Burgos
· Pine nuts
· Quince sweet
· A few tender leaves of fresh mint
· Raw milk sheep's cheese or similar
· Flour for coating
· Mild oil for frying
1. Toast the pine nuts in a dry pan, watch them so that they toast but do not burn. Once browned chop and reserve.
2. Remove the outer skin of the black pudding, cut into chunks and put it in the pan.
3. Cut the quince into cubes and add a little at a time, we are trying to create a subtle flavour that’s not too sweet.
4. Mix into the black pudding until it is completely dissolved.
5. Once dissolved mix it with the pine nuts.
6. Once cool, cover it with plastic wrap and put it in the freezer for about 15 minutes to firm up before rolling into balls.
7. Coat the balls with flour shaking off any excess flour and fry them in plenty of hot oil, as if they were croquettes, for a minute or so, simply until they are golden brown. Remove them and put them on paper absorbent.
8.This Pintxo came about because I did not know what to do with a piece of black pudding that I had leftover from a stew, it was only about a third of a black pudding. I had some quince and some pine nuts to hand and "voila”. The ideal size is akin to a large marble, they really are exquisite.
I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.
I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.
I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.