A Moro recipe
450g carrots, organic if possible, peeled
2/3 tsp cumin seeds
1 garlic clove
Juice of ¾ lemon
1/3 tsp caster sugar
1 tbsp olive oil
1 small bunch fresh coriander leaves, roughly chopped
Boil the carrots whole in salted water until tender. Drain, cool and dry. Slice thinly. Place the cumin seeds in a small saucepan and stir over medium heat until you notice the colour start to change (about two minutes). Pound the cumin in a mortar and pestle, add the garlic and half a teaspoon of salt and pound some more. Mix the lemon juice, sugar and olive oil into the garlic mixture. Toss the carrots in the dressing with the coriander. Serve at room temperature.
From 'Jamie's Italy'
400g new or small waxy potatoes, scrubbed
Sea salt and freshly ground black pepper
4 large eggs, preferably organic
2 heaped tbsp salted capers
1 x 220g tin good quality tuna in olive oil (Ortiz is the best)
Extra virgin olive oil
Large handful rocket
Large handful mixed salad leaves, torn
1 small red onion, peeled and finely sliced
4 salted anchovies, rinsed, boned and filleted
Fast boil the potatoes in salted water, with a lid, until tender. Boil the eggs for seven or eight minutes so they are firm but soft-boiled. Wash the capers and place in a bowl with the juice of one of the lemons to draw out any excess salt. Wash and dry the salad leaves. When the potatoes are cooked, drain them and, while hot, chop them in half into a bowl. Add the capers (drained) and the juice of the second lemon, five tablespoons of olive oil, a pinch of salt and pepper and the finely sliced onion. Toss together. Add oil or lemon juice to taste. When the potatoes reach room temperature, add the tuna, the salad leaves and the quartered eggs. Drizzle a little more olive oil and divide between four plates with an anchovy on top of each.
From 'Nigel Slater's Kitchen Diaries'
4 tbsp caster sugar
200ml white wine vinegar
1 cucumber, peeled, halved, seeded and cut into matchsticks
4 carrots, peeled, cut into matchsticks
12 spring onions, shredded
4 small hot red chillies, seeded and finely shredded
4 large handfuls beansprouts
2 tbsp sesame seeds, toasted
2 large handfuls each of coriander and mint leaves, roughly chopped
2 tbsp light soy sauce
4 tbsp rice vinegar
A few shakes of sesame oil
Put the sugar and wine vinegar in a saucepan and bring to the boil. Leave to cool. Sprinkle the cucumber with salt and leave to drain in a colander for 20 minutes. Combine the spring onions, chillies, carrots and bean sprouts and toss in the vinegar mixture. Leave for 15 minutes. Drain the vegetables, rinse the cucumber and pat dry. Mix together with the herbs and the dressing ingredients. Serve with a sprinkle of sesame seeds.
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