Mor­eish starts

Wake up your taste­buds and zap your hang­over with Morito’s new break­fast recipes, giv­ing the scram­bled egg and ce­real stal­warts a Span­ish Mid­dle-East­ern spin

The Guardian - Cook - - Breakfasts - Morito is the sis­ter res­tau­rant of Moro on Ex­mouth Mar­ket, Lon­don. Owned by Sam and Sam Clark, it now has a sec­ond out­let on Hack­ney Road @mori­to­ta­pas

Salt cod cake, fried eggs and av­o­cado mojo

Your salt cod fil­let should be rinsed well, then soaked in cold wa­ter in the fridge overnight or longer with one change of wa­ter.

Serves 4

For the av­o­cado mojo

1 large bunch co­rian­der, washed and chopped

1 gar­lic clove, crushed to a smooth paste with salt and a squeeze of le­mon

4-6 long green chill­ies, halved length­ways, seeded and finely chopped

100ml ex­tra vir­gin olive oil 1 creamy soft av­o­cado, stone re­moved and chopped into small cubes

1 tbsp le­mon juice 1 tbsp fra­grant white wine vine­gar, such as mus­ca­tel, with a pinch of sugar

Salt and sugar, to taste

For the salt cod cakes

250g hard- or medium-cured salt cod fil­let or smoked had­dock

1 small red onion, halved 3 bay leaves 750ml whole milk

2 pota­toes (about 350g), peeled and quar­tered

2 tbsp finely shred­ded flat-leaf pars­ley 2 tbsp olive oil and 25g but­ter for fry­ing, plus up to 200ml to fry the eggs 4 eggs

Salt

1 Blitz the co­rian­der, gar­lic, chill­ies and oil in a food pro­ces­sor un­til smooth. Trans­fer to a bowl, add the av­o­cado and sea­son with the le­mon juice, vine­gar, salt and sugar to taste.

2 For the salt cod cakes, drain the fish and put in a saucepan with one half of the red onion, the bay leaves and the milk. Gen­tly bring to a sim­mer, but re­move the cod from the pan be­fore it comes to the boil. Add the pota­toes. Sim­mer un­til just soft.

3 Mean­while, finely shred the fish, re­mov­ing any bones and skin. This is much eas­ier to do when still hot. When the pota­toes are ready, drain in a colan­der and leave spread out to dry for 3 min­utes, then mash un­til smooth.

4 Grate about a heaped ta­ble­spoon­ful of the re­main­ing half of the red onion and mix with the potato, pars­ley and shred­ded fish mix­ture while it still warm. Cover and chill this mix­ture in the fridge for an hour.

5 Shape the mix­ture into 4 or 8 pat­ties de­pend­ing on your pre­ferred size. Put a large non­stick fry­ing pan over a medium heat and add the olive oil and but­ter. When the but­ter be­gins to foam, fry the cakes (in batches if nec­es­sary) un­til both sides are golden brown and crisp. Trans­fer them to kitchen pa­per to re­move ex­cess oil.

6 Heat up to 200ml olive oil in a small fry­ing pan – the Span­ish pre­fer to fry eggs in a huge amount of olive oil. You can by all means re­duce this by half. When it’s hot, care­fully crack the eggs into the oil, one by one. Sprin­kle with some salt, then and spoon the hot, bub­bling oil over the yolk. When the edges are frilly and crisped slightly and the yolk is cooked to your lik­ing, re­move the egg with a slot­ted spoon and put on top of the salt cod cake on a plate. Serve im­me­di­ately with av­o­cado mojo on the side.

‘Bro­ken eggs’ to help put you back to­gether af­ter a big new year’s eve ...

Car­damom gra­nola, yo­ghurt and fruit salad

We love the flavour that car­damom adds to this homemade gra­nola, which gets its sweet­ness nat­u­rally from the banana and date mo­lasses. A sea­sonal fruit salad and a creamy yo­ghurt are ideal com­pan­ions. We’ve used peaches, black­ber­ries and figs here, but you can use cit­rus fruits or other sea­sonal fruit as pre­ferred.

Serves 4

200g large rolled or­ganic oats 200g blanched al­monds 200g sun­flower seeds 200g pump­kin seeds 2 very ripe (black) ba­nanas, mashed with a fork

4 tbsp date mo­lasses 2 tbsp co­conut oil 2 tsp roughly ground green car­damom seeds

100g co­conut flakes, toasted 400g Greek yo­ghurt 150g black­ber­ries 2 peaches, sliced length­ways 2 figs, quar­tered length­ways 1 Set the oven to 150C/300F/gas 2. Blitz the oats, al­monds, sun­flower and pump­kin seeds for just a few se­conds. Trans­fer to a bak­ing dish. Add the ba­nanas, mo­lasses, co­conut oil and car­damom. Mix well, then roast for 20-30 min­utes, or un­til lightly toasted. 2 Re­move from the oven, cool, then gen­tly toss in the flaked co­conut.

3 Di­vide the Greek yo­ghurt among four bowls. Serve with gra­nola, black­ber­ries, peaches and figs. Try it topped with shred­ded mint, chopped pis­ta­chios and pome­gran­ate seeds.

Huevos ro­tos

“Bro­ken eggs” to help put you back to­gether af­ter a big new year’s eve ...

Serves 4

2 medium pota­toes (225-250g), peeled and thinly sliced

100g chorizo (op­tional)

4 tbsp olive oil

1 yel­low onion, chopped

1 small red pep­per, thinly sliced

1 small green pep­per, thinly sliced 1 sprig of thyme 1 tsp finely chopped rose­mary

1 gar­lic clove, finely chopped

4 eggs

1 tbsp roughly chopped flat-leaf pars­ley A sprin­kling of smoked sweet pa­prika

1 Put the sliced pota­toes in a colan­der, add a gen­er­ous pinch of salt, toss well, then set aside for 15 min­utes.

2 Mean­while, if us­ing chorizo, fry it un­til caramelised at the edges, then re­move from the pan. If not: add the olive oil to the pan, fry the onion, pep­pers, thyme, and rose­mary with a pinch of salt. Cook gen­tly for about 10 min­utes, stir­ring oc­ca­sion­ally un­til the onion and pep­pers be­gin to soften.

3 Stir in the pota­toes and gar­lic. Cook for an­other 15 min­utes, or un­til the pota­toes are soft and ten­der, but not coloured, stir­ring oc­ca­sion­ally.

4 Re­turn the chorizo, if us­ing, to the pan. Crack in the eggs. Re­move from the heat and gen­tly mix un­til the eggs are cooked, re­turn­ing the pan to the heat if nec­es­sary. Ad­just the sea­son­ing, sprin­kle with pars­ley and pa­prika, then serve im­me­di­ately with toast or bread.

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