I have posted recipes from “Moro The Cookbook” by Sam and Sam Clarke before. After Ottolenghi’s “Jerusalem”, this is one of my favourite collection of recipes from the Middle East. As the name “Moro” suggests, the recipes in this cookbook are a Spanish-Islamic fusion dating back to the Moors who came from Morocco and ruled the Iberian peninsula (Spain, Portugal, Andorra, parts of Southern France and Gibraltar) for nearly 700 years.
Given I am a vegetarian, I have probably not used this book to its full capacity but the vegetarian recipes such as Aubergine and red pepper salad with caramelised butter, Carrot and cumin salad with coriander and fatayer that I have tried so far have been spectacular. This recipe is another one of Sam & Sam’s vegetarian gems – the sweet tartness of the orange, the salty-oiliness of the olives and the crispy-gooey-saltiness of the grilled feta are a match made in heaven.
My very first real job was in a small student town in the North Island of New Zealand (NZ) called Palmerston North. The reason it is called Palmerston North is because there is a town called “Palmerston” in the South Island of New Zealand. Full marks for imagination I suppose.
If one wasn’t a student or had a partner/family/pet in this little town, it could get terribly boring. Given I was flush with cash for the first time in my life (not really, but it felt like it), I signed up to as many activities as I could after my work day. Running, swimming, salsa, ceramic painting and so on. Just so happened, 2 other friends of mine, finding themselves in a similar situation as I did, signed up to an “Italian cooking class”. I took cooking classes to be a slight on my ability as a self-made home chef so I shunned them. I could follow recipes well enough on my own!
As fate would have it, one of the two friends couldn’t take the small town politics any more and went back to BIG Auckland (population 1.5 million, largest town in NZ). One of her leaving gifts to me was her place in the cooking class. I smiled and accepted gracefully as that’s all I could do. I went to the first one with great apprehension but to my surprise, I loved it. Our cooking teacher would give us a list of ingredients for the following class. We bought them and then got given recipes for a 3-course meal. We had two hours to cook this 3-course meal and then we’d sit together and have dinner with the teacher. One of the evenings, we even had an olive-oil tasting session. After attending this class, my image of cooking classes changed completely. I’m going to a wine-tasting class soon and will report back.
The friend who remained in Palmerston North was from Germany and was on an exchange programme. So before she went back, she scanned all the recipes from the class and mailed it to not just herself but to me too! I have the entire collection and I printed some of my favourites for my cooking album. The tiramisu recipe earlier on this blog is one of hers. This Caponata recipe is another.
Our teacher told us that Caponata is originally a Sicilian recipe but had spread throughout Italy taking many forms. While it is usually served as a “Contorno” or vegetable side dish, I have always eaten it as a main. It goes with pasta, with pita bread and more recently as I discovered, as a pizza topping.
Having lived in Melbourne for a while, I’d become used to the fact that a decent gnocchi was a tram-ride or a short walk away. Now having been in small-town England for a while, this is no longer true. I have to make what I want in my kitchen with what I can find here. It’snot too bad and thanks to food giants like Tesco, raw ingredients are easy to come by.
I came across this recipe one evening. I’d returned home from work as usual and my partner was going to be slightly late coming home so I thought “Why not make something a little more time-consuming?”. I can’t say I’ve eaten a gnocchi since I left Melbourne so I decided to query my fellow word-pressers for a recipe. Silvia’s recipe looked simple, achievable and tasty and that’ s exactly what it turned out to be. I passed it on to a colleague at work and I know she enjoyed it too.
When we were on holiday in France, I saw that we had potatoes and some parsley. It was very easy to find some dry white wine and a can of tomatoes and voilà, dinner was sorted for that evening. Where we were wasn’t parmesan territory so we used the same yummy sheep’s cheese as I did in the Summer spaghetti recipe. My partner’s mum made the sauce and I the gnocchi.