Morito

Morito

Samantha Clark

Language: English

Pages: 288

ISBN: 0091947308

Format: PDF / Kindle (mobi) / ePub


Another stunningly designed cookbook from the team behind Casa Moro and Moro: The Cookbook—here the focus is on tapas

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze for several years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten, and shared at home. Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito. There are more than 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos—Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito desserts and drinks. Chockful of lively photos and with a bright orange placeholder ribbon, this book matches the place it celebrates—it hits you like a wall of joy. Includes metric measures.

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and add 5 tablespoons of the olive oil. When hot, add the spring onions, asparagus, peas, broad beans and a good pinch of salt and cook gently for about 10 minutes, stirring often, until tender. Add the dill, mint and half the orange zest, mix well, then remove from the heat. Drain off any excess oil and cool slightly. Lightly beat the eggs in a bowl, stir in the vegetables, and the saffron-infused water, and check the seasoning. Wipe the frying pan clean and return it to a medium to high heat.

clove, crushed to a paste with � teaspoon salt 100g piquillo peppers (see here) 2 tablespoons caraway seeds, lightly toasted and ground 1½ tablespoons cumin seeds, lightly toasted and ground (see here) � tablespoon black cumin seeds, ground (optional)(see here) 4 tablespoons extra virgin olive oil 1 teaspoon smoked sweet Spanish paprika (see here) 2 tablespoons Forum Cabernet Sauvignon vinegar (see here), or a good-quality aged red wine vinegar with a pinch of sugar Put the chillies and 1

incorporated, it should be the colour of honey and the consistency of double cream. Serve warm. ALBARIÑO BUTTER SAUCE 125g unsalted butter 5 spring onions, very finely chopped 150ml albariño wine, from Galicia Melt the butter in a small pan over a medium heat. Add the spring onions with a good pinch of salt and a little pepper and cook gently for 5–10 minutes until they become soft. Add the wine and simmer for 5–10 minutes. Check for seasoning. Serve warm. SEVILLE ORANGE BUTTER SAUCE juice

the seasoning. In a frying pan, melt the butter over a medium heat. Salt the mackerel and place skin-side up in the pan. Cook for 3 minutes on each side. Meanwhile toast the bread and, when hot, cut in half to create 4 pouches. With a fork, flake the mackerel into small chunks, skin and all, and divide between the breads. Sprinkle the cabbage salad over the fish, then spoon on the yoghurt, followed by both the fresh and pickled chillies and the walnuts. Wrap the bread in a napkin and munch

octopus on top and sprinkle over the red onion, dill and cumin. Drizzle over the final tablespoon of olive oil and serve with the olives and lemon wedges. Octopus with Potato and Bean Purée CUTTLEFISH, CHICKPEAS AND CHILLI OIL Sometimes it is better to treat large squid like cuttlefish and simmer it gently for 30–40 minutes, so it melts in the mouth. An advantage of slow cooking is that sumptuous juices are released to help produce the sauce. Serves 4 CHILLI OIL 6 large red chillies, seeds

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