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Moro: The Cookbook

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The pomegranate garnish was an interesting addition, that I don't think I'd go out of the way to add if I didn't have on hand. I've made this several times - in fact, I think it's the only recipe I've made to date from this book - and loved it each time. Don’t let the long list of ingredients deter you; this dish comes together in no time to produce a flavour-packed salad that’s hearty and fresh tasting. This leads me to conclude that lemons must be much smaller in London or, much less juicy than the ones we get here. Tom, chef and owner of Kitchin in Edinburgh, ‘This is a chef’s bible – Alain Ducasse is a culinary legend and one of my greatest mentors.

In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. He was not a chef but a renowned scientist at the Institut Pasteur in Paris, an expert in nutrition and the medical values of food.

Like Breadcrumbs, I did serve these with a sauce (tzatziki), which I used but my husband thought the plain pork was just fine on its own.

As a general rule, when we cook the cod, it requires only about 24 hours' soaking, but recipes using raw salt cod require more time – up to 48 hours. I did like the taste of it, and I want to try it with some other things that would stand up better to the flavor. It gets very hard when chilled, and is then grated into a tart pan and is pressed around to make the shell. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. Samuel alights on a recipe for spiced labneh with sun-dried tomatoes, coriander and fennel seeds, about which, it turns out, they both have a couple of things to say.

if you prep the veg in advance, you can easily pull the whole thing together while chatting away to friends. We're terrible romantics, the pair of us, and love meeting people who can teach us new ways of how to eat and cook.

I paired the pork with the fried potatoes with za’atar from the book and found that it was so easy to put together an impressive spread without putting in much effort at all. Also, I had some grains of rice that didn't cook through all the way, I think it needed to rest for longer with the cover on. American TV chef of the 1960s, Julia Child wrote this book to adapt French cuisine for American home cooks. Having spent their honeymoon exploring the flavours of Spain and Morocco, Sam and Sam opened Moro in Clerkenwell, London, in 1997.

The chard had a perfect, tender texture and the simple dressing of lemon juice and good quality olive oil was light, springy, and delicious. It wasn't as sweet as I had expected, perhaos because the sweet cinnamon spicing would have come from the chicken - instead, this had a decidedly savoury note. Refrigerate and leave to soak, generally for 24-48 hours depending on the cure, thickness of the cut and recipe, changing the water three to four times.

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