‘The Moro Cookbook’ by Sam and Sam Clark is one of my favourinte cookbooks. They have also written Moro Easy, and Morito (tapas).
This particular recipe is from their first book, and was a revelation. Until now, if I wanted to make a tomato sauce, for example to pour on meatballs, I would have added all kinds of things, and certainly started with an onion. This recipe is easier and better.
- 1 tin organic tomatoes (or 500g fresh tomatoes with the skins removed).
- 2 tbsp organic olive oil
- 3 cloves of garlic
- salt and pepper
- If you are using fresh tomatoes, chop them finely. If you are using tinned tomatoes, put them in a bowl and squish them up with your hands
- In a medium saucepan, heat up the olive oil. When hot but not smoking, add the finely sliced garlic and fry until the garlic is beginning to turn brown
- Add the tomatoes and a pinch of salt. Cover and cook over a low heat until a lot of the liquid has evaporated, a least 30 minutes. You can also leave this in a slow oven for 30 minutes or more, until the sauce is at the right consistency.
If you wish, add cinnamon or chilli with the garlic at the start.
I made this to go with some delicious loin of venison given to us by a friend. I cooked the venison hot and fast, so that it was tender and medium-rare, and served it with mashed potato mixed with fried spring onions, spinach and tender-stem broccoli. This is a traditional sauce, which sounds unlikely, but works really well with venison, hot or cold.
- 1 lemon
- 1 orange
- 4 large tbsp recurrent jelly, or a mixture of red-current and rowanberry jelly
- 4 tbsp port
- 1 heaped tsp Dijon mustard
- 1 tsp grated ginger
- 1 tsp cornflour
- Pare the lemon and orange with a potato peeler, and simmer in hot water for 3 minutes or so, and drain.
- In a small pan, melt the jelly into the port, and then whisk in the mustard, the juice of the orange, and the juice of half the lemon, then add the ginger and the rind. Add the cornflour and simmer for ten minutes.
- We left the sauce to reach room temperature, and strained it before serving with the meat.
This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk.
- 150 g unsalted butter
- 2 large egg yolks
- 2 teaspoons of white wine vinegar
- 2 teaspoons of lemon juice
- Salt and pepper
- Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat.
- In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot.
- In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water.
- Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal.
- The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper.
You can vary the lemon juice, salt and pepper to your taste.
I need to add this recipe because it is used in so many other things. I’m just about to add some recipes for meatballs and this is a prerequisite.
- 1 clove of garlic, finely chopped
- 2 tbsp olive oil
- 1 small chilli, finely chopped, or one dried chilli, crumbled
- 2 tsp dried oregano
- 3 tins of plum tomatoes
- 1 tbsp balsamic vinegar
- 1 handful of basil, roughly chopped (I have made this without, when none in the shops)
- salt and pepper
- In a large pan, gently fry the garlic in the olive oil.
- Add the chilli, oregano and tomatoes. Don’t break the tomatoes up if possible, leave them whole. Bring to the boil and simmer very gently, checking every 10 minutes or so. If it is looking dry, add water.
- Add the vinegar, and break up the tomatoes, stirring well. Add basil leaves, salt and pepper. A bit of very good olive oil can be added at this stage.
This makes a good quantity of tomato sauce, enough for one meatball recipe, and enough to serve six people.