Spanish Blood Sausage with Turnip Greens and Black Eyed Beans
This is a recipe that takes all its inspiration from Galicia in Spain and the far north of Portugal . Turnip greens, grelos , are more than popular in Galicia and are used in a myriad of recipes. Try to use the Spanish blood sausage morcilla. It is soft and sweeter than our black pudding, but if pushed black pudding will do. Or you could use chorizo, any strong sausage, even slices of good ham will do
SERVES 4 - FIRST COURSE
4 Spanish blood sausage ( morcilla )
About 6 tbsp olive oil
3 garlic cloves finely chopped
300g black-eyed beans soaked overnight, cooked and drained or a well washed can of black eyed beans
800g turnip greens, touch section of stalks removed, washed and dried
1 tsp or so of sherry vinegar
Crunchy salt
Black pepper
Start by roasting or grilling the sausage for 8-10minutes. Heat half the olive oil on a medium heat, add the garlic, cook until it begins to colour. Refry the beans for a couple of minutes until they start to break up. Fry the greens briefly in the remaining oil until they start to wilt. Add the sherry vinegar, then the beans. Divide between 4 plates. Add the sausages and salt generously.
© David Eyre
In 1991, David Eyre with Mike Belben opened The Eagle in London 's Clerkenwell. This was Britain's first gastro pub and its advent helped change the face of British food. Since then he has moved onto Eyre Brothers which he runs with his brother Rob.
Big Flavours and Rough Edges - Recipes from The Eagle ; by David Eyre & the Eagle cooks; Publisher: Headline Book Publishing Ltd; ISBN: 0747272298
The Eagle , 159 Farringdon Rd , WC1. tel: 020 7837 1353
Open Mon-Sat, lunch, 12 noon - 3pm, dinner, 6.30 - 11pm. Wheelchair access.
Eyre Brothers Restaurant , 70 Leonard Street, EC2A 4QX
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Gregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
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