The Moro Cookbook (Anglais) Broché – 22 juillet 2003
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Pork cooked in milk with bay and cinnamon
Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.
1-1.5 kg boned organic or free-range pork loin, with skin removed
1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme
4 tablespoons olive oil
1/2 cinnamon stick
3 bay leaves, preferably fresh
1.5 litres milk
sea salt and black pepper
Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing.
We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour.
Revue de presse
"The Clarks have a way of making food taste wonderful" (Claudia Roden)
"This is a superb collection of recipes, all of which I plan to cook" (Rose Gray)
"I could happily cook my way through this book from start to finish" (Lindsey Bareham Evening Standard)
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Commentaires client les plus utiles sur Amazon.com (beta)
They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).
The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!
Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!
Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.
This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.
To me Moro has a depth in its approach that is more akin to Bertolli's Cooking by Hand than Battalis Babbo. If you are hungering for a comprehensive exploration of the multi-facets of Spanish cooking at its simplest and least clichéd Moro is the book for you.
Honestly its worth it just for the mackerel recipe midway through the book. A butterflied fish cooked hot and quick and then dressed with olive oil, garlic and paprika. A revelation and a brilliant recipe for any struggling bistro chef to boot.
Inside, the reader won't only find lot of unknown recipes that mix Spanish, North African and Eastern Mediterranean kitchen but will also learn some culinary facts about these less known cultures.
This book can be especially recommended to people who have some dietary restrictions considering lactose or meat, because inside you'll find number of great vegetarian recipes.
And although the meals are mostly unknown for Western people, they are made more or less from the easily available ingredients, while some exotic are optional, though they raise each dish step higher making it more original and authentic.
So far, I tried the Falafel, traditional Arab food, something I saw many times while traveling but never tried it.
It's made from chickpeas and fava, and it's very delicious.
The only drawback for some will be that although the presented meals are not hard to cook, they will require some additional time to prepare then usually needed, given its diversity from what we are used for.
But if you give it a try you certainly won't regret, it will be well worth your effort.
"Moro: The Cookbook" is good cookbook to have near you, something a bit exotic but still fairly easy to prepare and due to that I can fully recommend it.