Thursday, 27 March 2014

My Fav Cook Books

I have accumulated loads of cook books over the years.
 Many were gifts from friends from their travels around the world but most 
I have treated myself to. I almost prefer a good cookery book to a good novel.

I thought I would share a few of my favorite books & may be a recipe or two 
from them that I have tried & like.

First up is Moro East by Sam & Sam Clark

In Moro East, follow their passion for the food of Spain and the Muslim Mediterranean, 
 they find their inspiration in an East End allotment.

Bordered by the River Lea and the Grand Union Canal, on its own little island, Manor Garden allotments may seem a world away from Moorish Spain or Morocco. However, once beyond the gates, you are transported to the Eastern Mediterranean by a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients.

Moro East follows a year in the life of this East End allotment. one of my favourite
 pictures is a Turkish women rolling flat-breads - and the spirit of the community
 is captured in the photographs .


Chicken roasted with sumac is Lebanese in origin.
 Sumac is a red powder ground from a berry and is lemony in flavour. 
Serves 4

olive oil 4 tbsp

free-range chicken 1 medium organic bird (1.5-1.7kg), jointed into 8 pieces (leave the skin on)
onions 6 small new-season whole (or 12 spring onions), sliced in 2cm lengths
sumac 2 tbsp
pine nuts 50g
water 3 tbsp

Preheat the oven to 220C/gas mark 7. 

Heat 3 tbsp of the oil in a wide (30cm) ovenproof frying pan over a medium-high heat.
 Season the chicken pieces with salt and pepper and brown them thoroughly on all sides, skin-side first. Remove the chicken from the pan and pour off the fat.

Put the onions in the still-hot pan and sprinkle with half the sumac, the remaining tablespoon of oil and some salt and pepper. Arrange the pieces of chicken on top, skin-side up, and sprinkle with the pine nuts and the remaining sumac. Put the pan over a medium heat for 5 minutes to get the onions going, then transfer the dish to the oven. Roast for 15-20 minutes, until the chicken is cooked.
Transfer the chicken to a serving dish, add the water to the onions to make a chunky sauce, and pour it over the chicken.