This one takes inspiration from one of my favourite places to eat in central London, Pix. It’s a tiny little bar tucked away just off seven dials, designed for date night they keep rolling out plate after plate of incredible pintxos, each good enough to take on the best of the Basque.
This recipe is similar to a dish I ate there a few years ago, and works out great as an appetiser by itself or as a centre piece to an evening of red wine and good times.
Cooking time: prep time 20 mins, cooking time 15 mins (35 in total)
To wash up: 1 small frying pan, 12 cocktail sticks
- 1 small knob of butter
- ½ a red onion, thinly sliced
- 1 baguette, cut into 12 slices
- 1 small wheel of goat’s cheese
- 1/2 a jar of roast peppers (from Aldi)
- 6 wheels of black pudding
- Add half of the butter to a small flat pan with the red onion slices and fry for 4-5 mins. Once soft, set aside.
- Add the rest of the butter to the pan and cook the black pudding for 3 mins on each side.
- Remove the black pudding from the pan and add in the bread to soak up the remaining butter just for a minute or two on each side.
- Now build your pintxos, Add a little goats cheese to each slice of bread, top with a few onions, ½ a wheel of black pudding, and a slice or two of roast pepper. Finish each off with a cocktail stick to hold everything together.