Covered: Spanish food
Salt cod croquetas
Chicharrones
Ingredients: 500g salt cod fillet (soaked in cold water for at least 24 hours, changing the water a couple of times at least) 500g plain mashed potato (no butter, milk or seasoning) Small bunch of parsley, finely chopped Enough milk to cover the salt cod in a pan 1 onion, peeled and halved A couple of bay leaves A clove of garlic, peeled and halved A few peppercorns Oil for deep frying
(Pork belly with cumin and lemon)
Fried spiced chickpeas with chopped salad Ingredients: 800g of cooked, bottled chickpeas (it is important you use good quality chickpeas – at Morito we use the Navarrico brand – or they will break up when you fry them). 1 garlic clove, crushed to a paste with salt A couple of red chilllis, de-seeded and very finely diced Half a bunch of spring onions, finely chopped A squeeze of lemon 1 tablespoon red wine vinegar 4 tablespoons olive oil 1 medium cucumber, peeled and finely diced 10 cherry tomatoes, finely diced Small bunch each of fresh mint and coriander, roughly chopped Salt and pepper Falafel spice Oil for deep frying Method: First make the salad; put the garlic, chilli, onion, lemon juice, vinegar, olive oil, salt and pepper into a small mixing bowl. Stir well then add the cucumber, tomatoes and herbs. Check for seasoning – be bold, it should be really zingy and punchy! Drain the chickpeas then deep-fry at a high heat until they’re golden brown. Drain on kitchen paper and season generously with salt and falafel spice. Serve with the salad.
Alioli
Method: Dice the pork in to generous bite-sized cubes. Get a frying pan good and hot but don’t add any oil. Fry the cubes of pork until they have crisped up and heated through. Squeeze over plenty of lemon juice and sprinkle liberally with cumin. Add salt to taste.
Beetroot borani with feta, walnuts & dill Ingredients: 500g raw beetroot 400g good quality Greek yoghurt 2 tablespoons olive oil 1 garlic clove, crushed to a paste with ½ teaspoon of salt Pinch of sugar 200g Feta cheese Handful of shelled walnuts Black onion seeds (optional) Method: Boil the beetroot, skins on, until tender. Drain and peel under cold running water and transfer to a food processor. Puree the beetroot to obtain a smooth paste, then add the yoghurt, olive oil, garlic and sugar, and blitz until very smooth. Transfer to a bowl and stir in the dill (retain some for garnish) and season to taste with salt and pepper. Serve in a shallow bowl or casuela garnished with crumbled feta, walnuts, the remaining dill, a few black onion seeds and perhaps a final drizzle of olive oil. Flatbread makes a good accompaniment.
Ingredients: 2-4 garlic cloves Salt Squeeze of lemon juice 2 egg yolks 200ml oil (half extra virgin olive, half sunflower) Method: Crush the garlic in a pestle and mortar with a pinch of salt. When smooth, add the lemon juice and egg yolks. At this point you can transfer the mixture to a mixing bowl and use a balloon or electric whisk, or continue in the mortar. Whisk the egg yolks, garlic and lemon juice and start to add the oil, drop by drop at first, then with more confidence when you see that a thick emulsion has formed. Once the oil has been incorporated, season to taste with salt and more lemon juice.
If you like recipes like this, Moro has released three cookbooks:, Moro, Casa Moro and Moro East. For more info on the book and the Moro restaurant, go to www.moro.co.uk
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photography by matt reynolds and anthony teasdale
Method: Dry the soaked salt cod fillet with a clean tea towel then place in a pan with the milk, onion, bay leaves, garlic and peppercorns. Bring gently to the boil then take off the heat. Remove the fish and discard the rest. Flake the salt cod and combine with the potato. Add the parsley. Check for seasoning – you probably won’t need to add any more salt. Place the mixture in the fridge for half an hour or longer. When the mixture is cold, form in to croquetas with your hands. Deep fry until golden on the outside and hot throughout. Drain on kitchen paper and serve with alioli.
Ingredients: Quantity of cold, roasted pork belly – ribs removed Lemon juice Ground cumin Salt