moro top ten: poor man’s potatoes

 

“this dish may be simple but there’s something about it that is inexplicably good”

from the original moro book, this is a good potato based side dish if you fancy a change from the more ubiquitous patatas bravas. onions, garlic and peppers are slowly cooked with bay leaves until they are soft and sweet and then the potato is added. variations include a dish with re pepper instead of green and with the addition of chopped egg (that’s one version i won’t be trying!).

so, how did i get on?

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moro top ten: grilled onion salad with yoghurt

“we are very fond of this salad – velvety, sweet and smoky, it is quite a combination”

another recipe from moro east, and a dish that i served alongside the roast chicken we had with fried spiced cauliflower. i wasn’t really sure what to expect from this – it’s described as a salad and i didn’t know whether it would be a substantial side dish or not. it turned out to be more of an accompanying sauce to everything else – a moorish take on bread sauce  perhaps, in the context of the meal i cooked.

so, how did i get on?

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caramelised onion and nduja tart

i started writing this blog post by saying that this tart is a cheat’s version of a delicious-sounding one in the sunday suppers at lucques book which i continue to love and adore. however, upon a second reading of the recipe it really isn’t anything more than something that was inspired by it but i still think it is worth making the link - the use of creme fraiche and thyme will give it away, if you know the book at all.

puff pastry brushed with beaten egg and then a thin layer of crème fraiche mixed with ricotta, grated gruyere, lemon zest and thyme. topped with caramelised onions  and nuggets of nduja and baked at 200c for just under half an hour, until the pastry was cooked through. incredibly simple and very delicious for a surprisingly sunny september lunch.

yucatan pickled pink onions

if i hadn’t blogged about the slow-roast pork with fennel rub before i got to eat it for real (i did test it, of course!) then i’d have included this epicurious recipe for these beautiful pink yucatan pickled onions. they were delicious with all the latino food i cooked last weekend but went particularly well with the pork. i also liked them with the cheesy pumpkin quesadillas we had to finish up leftovers, and think they’d be great on top of a juicy beef burger.

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roasted beetroot with balsamic

as suggested, i roasted my beetroot. i added salad onions, slashed the beetroot at the fat end so they’d cook evenly, and tossed them with olive oil and balsamic vinegar. absolutely wonderful – thanks for the suggestion.

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