MORCILLA RECIPE RECIPES

Steps:

• Preheat the oven to 120C/250F/Gas ½.
• Season the lamb and dust with the flour. Palce a heavy-bottom casserole dish over a medium heat, add the olive oil and butter then the lamb. Fry until golden-brown. Remove the lamb and keep to one side.
• Reduce the heat and fry the onions, carrots and swede until caramelised. Add the wine and simmer until the volume of liquid has reduced by half, then add the lamb back in with the lamb stock. Bring the stew to a simmer then add the bay leaf and rosemary. Cover with a lid, transfer the pan to the oven and bake for one hour.
• For the dumplings, mix the flour, suet, baking powder and a pinch of salt in a bowl. Add the rosemary then gradually stir in 3–5 tablespoons of cold water, or enough to form a sticky dough. Flour your hands and then roll the dough into 12 small balls. Place on a plate in the fridge to chill.
• When the lamb stew is ready, place the dumplings on the top of the stew and put the lid back on. Return the stew to the oven for 10 minutes or until the dumplings are fluffy and cooked through. (Alternatively, if you are short of space in your casserole dish, place 500ml/18fl oz lamb stock into a separate pan and bring to a simmer. Add the dumplings and simmer for 6–8 minutes. Discard the stock when the dumplings are cooked and set them aside to rest for a minute.)
• Add the parsley to the stew and serve equally between four shallow bowls with the dumplings.

Steps:

• Preheat the oven to 200Œc/fan 180Œc/gas 6. Lightly grease 2 large baking trays with some olive oil.
• Heat the olive oil in a frying pan, add the onion and cook gently for 3-4 minutes, until the onion is slightly soft. Add the chopped dried apple or apricot and cook for 2-3 more minutes, until soft. Turn the heat off and leave to cool.
• Put the sausagemeat (if using sausages, snip the skins and peel) into a bowl, add the onion mixture and the parsley or thyme and season with a little black pepper.
• Sprinkle the work surface with a little flour and use a rolling pin to roll the pastry out until it forms a thinner, rectangular sheet, about 30cm x 40cm.
• Cut the pastry in half lengthways. Divide the sausagemeat mixture into 2. Put half of the sausagemeat down the middle of a piece of pastry and shape into a long sausage.
• Brush 1 long edge of the pastry with beaten egg. Fold the edge that does not have the egg on it over the sausagemeat and press the pastry edges together. Seal and roll over so that the seam and excess pastry are underneath. Repeat with the other half of sausagemeat and pastry.
• Cut each roll into 8-10 short sausage roll lengths (about 4cm each). Cut a small slit in the top of each sausage roll, brush with beaten egg and transfer to the baking tray. Chill for 15 minutes, then bake in the oven for 20-25 minutes. Ask an adult to remove the tray from the oven and allow to cool before eating.