Moro: The Cookbook - Couverture rigide

Clark, Samuel

Couverture rigide

ISBN 10 : 0091874831 ISBN 13 : 9780091874834

Editeur : Ebury Press, 2001

Synopsis

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants of recent years, of which Nigella Lawson said 'Moro is to Spanish food what the River Cafe is to Italian', and which in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. In Moro- The Cookbook chefs Sam and Sam Clark have distilled the restaurant's most accomplished and delicious recipes, the dishes that have ensured its extraordinary success. The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes - Sam and Sam also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

A propos du livre

Extrait

Lomo con leche
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.

Ingredients
Serves 4-6
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

Method
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.

Présentation de l'éditeur

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans.

In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.

This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.

Détails de l'édition

• Éditeur: Ebury Press
• Date d'édition: 2001
• Langue: anglais
• ISBN 10: 0091874831
• ISBN 13: 9780091874834
• Reliure: Relié
• Nombre de pages: 288
• Coordonnées du fabricant: non disponible
• Personne responsable: Terminal Video; n.pederzini@terminaldistribuzione.com; ; Via Bruno Buozzi, 24/26,; Granarolo dell'Emilia BO,; Italie