Beetroot, Almonds and Mint
I borrowed the new Morito cookbook from my daughter’s kitchen three weeks ago and I still haven’t given it back, I even ordered my very own copy. Morita is the baby sister of Moro, Sam & Samantha’s Clarke’s restaurant in Exmouth Market in London. If you haven’t eaten at Moro put it on your London list right away.
Sam and his lovely wife spent several years cooking in the kitchens at the River Café. In 1997 they opened Moro to cook the food they loved and to introduce their guests to the lesser known flavours of the Mediterranean. They were newly married and had returned from a camper van research trip through Spain, Morocco and the Sahara — an enthusiastic young couple on a mission to discover the tiny details that make food taste authentic and not appear to be cooked by an Anglo Saxon.
They installed a wood burning oven, made their own sour dough bread and yoghurt, set up an allotment, forged links with farmers and producers and built up a super loyal following. In 2010 Morito was opened next door, Sam and Sam describe it as the little noisier more rebellious sibling of Moro, it was greeted with joy and anticipation by their many devotees.
Morito serves a wide selection of tapas and mezze and little plates to nibble and share. The secrets are in Morito cookbook published by Ebury Press. Here is a tantalising taste.
At Morito we often serve this salad with a few think slices of cecina (Spainish cured beef) or Pastirma. However, it’s so delicious on its own that it is difficult to stop eating.
If using blanched almonds, roast them in the oven at 150C/300F/gas 2, until golden brown. Cool and roughly chop.
Place the grated beetroot in a bowl. Pour the dressing over, then add the almonds, mint and pomegranate seeds. Mix well, taste and serve.
The cauliflower becomes soft and rich from absorbing the flavoursome oil.
Heat the oil in a large, wide saucepan over a medium heat, add the onion and a pinch of salt and cook for about 15 minutes, stirring frequently, until soft, golden and sweet. Add the cauliflower florets, garlic, spices and another pinch of salt. Cook over a medium heat for 10 -1 5 minutes, stirring often.
Now add the pine nuts, raisins and the saffron-infused water. Cover the pan and cook, stirring occasionally, for a further 10 minutes or until the cauliflower is tender. Stir in half of the chopped coriander and remove from the heat. Serve with the remaining coriander scattered on top.
This pretty, peppery salad gives sweetness to your table and is excellent alongside fish, chicken or a rich vegetable dish. We slice the vegetables on a mandoline, the thinner they are, the better they absorb the dressing.
The make the fresh pomegranate juice, cut the pomegranate in half and take out the seeds, discarding any bitter skin or white pith. Put the seeds in a sieve and press them with the back of spoon to extract all the juice, discarding any skin or hard seeds. Put all the dressing ingredients into a jam jar with a lid, season with salt and pepper and shake well.
To make the salad, put the radishes, beetroot, if using, and kohlrabi in a bowl, add the mint and pomegranate seeds and pour over the dressing. Mix everything together and serve immediately.
If we are proud of anything in our books, it is making people think about vegetables in different ways and all their possibilities. This recipe is a good example of that. Charred onions have a beautifully smoky taste and a wonderful velvety texture. Please do try this dish.
Grill the onions whole and unpeeled over a hot barbecue for 20-30 minutes, until black and charred all over. This method will impart an aromatic smokiness to the dish. Cook slightly, peel and cut into halves or quarters.
Alternatively, if roasting in the oven, preheat the oven to 200C/400F/gas 6. Place the whole onions on a baking ray and cook for 35-40 minutes or until they have some give but are still slightly firm. You don’t want them to become mushy and lose their colour. Remove from the oven and cool a little. Peel and cut the onions as before and place on a baking tray under a hot grill or on a hot griddle pan and leave until lightly charred.
To serve, transfer the onions whilst still warm to a bowl, pour over the dressing, season with a little salt and pepper and mix gently but make sure the onions are well coated. Sprinkle with the pomegranate seeds and mint.
Rachel makes this upside-down cake at least every couple of weeks. I love the way the dish starts off as a delicious dessert, ideal for rounding off a family meal. Then the next day (if there’s any leftover!) it turns into the perfect coffee-time treat, to be enjoyed in company or just on your own.
Preheat oven to 170C/325F/Gas Mark 3.
Place the butter in the frying pan and melt over a medium–high heat. Add the caster sugar, stirring to mix, and cook for 1 minute. Remove from the heat, then scatter the raspberries into the pan so that they cover the base in a single layer. Leave to sit while you make the sponge.
In a large bowl, beat the butter until soft, then add the sugar and beat until pale and fluffy. Beat in the eggs one at a time, then stir in the flour. Alternatively, place all the ingredients in a food processor and whiz together briefly until they come together.
Spoon the sponge mixture over the raspberries in blobs, then carefully spread it out to cover the fruit in the pan.
Place in the oven and cook for 45 minutes or until the sponge feels set in the centre — a skewer inserted into the middle will come out clean. Allow to sit for 2 minutes, then place a serving plate on top of the pan and, clasping the plate firmly against the pan, carefully flip it over. Lift off the pan to reveal the pudding. Now upside down on the plate, with the raspberries on top. Serve warm or at room temperature with perhaps a little cream.
Any leftover cake will keep for up to two days
Clotilde’s Fruit Compotes — fruit purees in tiny pots from Ballyhoura are worth knowing about — my little grand-daughter Tilly Bird ate a whole pot with her fingers recently. You can buy them at Douglas Farmers Market and some supermarkets; www.atasteofballyhouracountry.com
Seek out the Rocket Man HQ: Jack Crottys many fans will be delighted to know about his new enterprise — a salad and juice bar in Princes Street, Cork (alongside the English Market) . www.therocketman.ie
Kids in the kitchen: There was a terrific response to last year’s classes so we are offering another whole series of hands-on cooking courses for kids. For dates and details see — www.cookingisfun.ie
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