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The
Moro Cookbook is packed full of scrumptious Spanish starters, mains
and puds. Flicking through the 283 pages wisks you away to an idyllic
land of lazy days, long lunches and late nights out in the heat
of summer.
The
recipes are easy to follow and in the main they use ingredients
you can easily pick up at your local supermarket, which is often
a let-down with cookbooks based on fancy London restaurants.
To
get you in the mood, here's a recipe from the book to get you started.
Pollo
al ajillo (Chicken
cooked with bay, garlic and white wine)
Serves
4
Ingredients:
1
medium organic or free-range chicken, about 1.5kg, jointed into
8 pieces, skin on breast and wings, skin off legs and thighs
4 tablespoons
olive oil
2 garlic bulbs, cloves separated, skins on
6 bay leaves, preferably fresh
200ml white wine or fino sherry
100ml water
sea salt and black pepper
Method
Season
the chicken with salt and pepper.
Place a large, heavy-bottomed saucepan or frying pan with a lid
over a medium heat and add the olive oil.
When the oil is hot, add the garlic cloves and fry gently until
slightly golden.
Remove with a spoon and set aside. Now add the chicken, in batches,
and fry for 3 minutes on either side until golden brown all over.
Return the garlic to the pan along with the bay and pour in the
wine, shaking the pan as you do so to help the wine emulsify with
the oil.
Simmer for 2 minutes to evaporate some alcohol, while turning the
chicken in the sauce.
Stir in the water, cover with a lid and simmer for 4 minutes.
Take out any breast meat (if cooked), and put to one side.
Continue to cook the brown meat for another 10 minutes.
Add the breast back to the pot, season and add more water to the
sauce if required.
Taste for seasoning.
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