Youtor
BEETROOT BORANI
YOUR LINK HERE:
http://youtube.com/watch?v=hUoK_u_zEp0
A firm favourite on the Morito menu, this Iranian yoghurt dip is not only delectable and visually stunning but is also guaranteed to win over the hearts of beetroot sceptics. • Feel the vibrancy of Morito the restaurant, in your own home, with Morito The Cookbook by Sam and Sam Clark, out now! http://bit.ly/1oJz2M1 • Feel the vibrancy of Morito the restaurant, in your own home, with Morito The Cookbook by Sam and Sam Clark, out this May. http://bit.ly/1oJz2M1 • With its orange Formica bar and tables set out on the pavement, Morito, the tapas and mezze restaurant launched by Sam and Sam Clark, is straight from a Barcelona side street. The food, • as all the best tapas should be, is seasonal, making something magical appear from an early crop of young courgettes, a freshly caught crab or a bunch of deep purple beetroot. In this book, over 150 recipes provide an endless combination of sharing plates, larger plancha, salads, meat, fish and a selection of dulce to • complete your experience. Evoke delicious warm evenings spent eating, drinking and sharing with friends, as dusk turns to night. • There are over 150 simple and seasonal recipes arranged in 10 chapters to choose from, for example: • • Bread: Flatbread, Morito rolls or chorizo and fennel seed • • Para Picar (to pick):dukkah (spiced nuts)or crispy capers • • Pinchos -- the punchy Gilda, a cocktail stick of a green olive, anchovy and guindilla chilli • • Montaditos -- toasts of crab, oloroso sherry chilli or pork fillet, jamon and roast pepper • • Eggs and dairy --huevos rotos--broken eggs with chorizo and potatoes or grilled tetilla cheese, fig and walnut jam • • Vegetables: beetroot borani with feta and dill or fried chickpeas with chopped salad, rhubarb and tarragon salad or grilled courgette salad with sumac, mint and pine nuts • • Fish: sea bass ceviche with Seville orange or red prawns with avocado mojo, black rice with cuttlefish and preserved lemon or octopus with tomatoes and arak • • Meat: chiccharones - pork belly with cumin and lemon; smoked aubergine with spiced lamb and chilli butter • • Puddings: crèma catalana or walnut baklava • • Cocktails: rebujito-fino, lemonade and mint or espresso martini • In the words of Sam and Sam,the aim of the Morito cookbook is to inspire you to cook and eat and wonderful tapas and mezze... The unique atmosphere this brings to the table should be a part of everyone's life. There is something inherently joyful and social about eating in this way. Thousands of possible food combinations lie within this book, none of which is wrong as long as you are happy. • Eating here is like being transported straight to a tapas bar in Spain... The cooking is superb and the well-chosen all-Spanish wines are worthy of investigation - don't miss the sherries. • -- Time Out • It was more enjoyable eating here than in many restaurants costing three times as much. Go early, go late. Or wait. There are few places worth waiting for but Morito is one. • -- Evening Standard • Morito is a tapas bar right next door to the famously successful Moro in Clerkenwell. The cooking is excellent and the list of hits I had was almost as long as the list of dishes I tried -- and it was a long list. • -- The Guardian
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