Archive for the ‘Sumac’ Category

Barley, grape & sirloin salad

Monday, July 5th, 2010

Grapes

This is the way I cook this fantastic salad from the Moro cookbook.  Perfect for summer evenings.

2 cups pearl barley
1 beef stock cube
olive oil
500g 2.5cm thick sirloin steak
350g white seedless grapes
1 bunch flat leaved parsley

Marinade
1/2 small onion
1 tbsp wine vinegar
1 tsp sumac
1 tsp ground corriander

Dressing
1 small garlic clove
1 tbsp wine vinegar
4 tbsp olive oil
2 tsp sumac
pinch allspice
pinch ground coriander

Mix the marinade and rub over the steak – leave for an hour or more if you have time.

Simmer barley and stock cube in a litre of water for 45 mins until tender, then drain and leave to cool.  Blend the dressing ingredients and cover.  Rinse the parsley and pick off all the leaves, discard the stems or use for soup.  Wash and halve the grapes.

Heat a barbeque or grill pan until smoking.  Rub a little oil on both sides of the steak, then place in the pan and sear each side for 30 secs each.  Remove, sprinkle on a little salt and leave to rest for a minute.

Mix the barley, grapes and parsley leaves in a bowl, and mix in the dressing well.  Check for seasoning and adjust as necessary.  Cut the steak into thin slices across the grain and mix half in with the salad, and lay the other half on top.  Serve immediately.

Courgette stuffed Omelettes (à la Moro)

Tuesday, January 19th, 2010

Courgette section

This is my take on the delicious Moro omelettes.  Apart from the hour macerating the courgettes, it is a very quick supper to make.

Filling:
4 courgettes, finely sliced and mixed with 1/2 tsp salt (and left for 1 hour)
2 garlic cloves, crushed
2 tbsp olive oil
1 tbsp lightly toasted pinenuts
1 bunch parsley, chopped

Omelette mixture:
6 eggs
2 tbsp milk
100g butter
1 tbsp olive oil

Prepare the courgettes, toast pinenuts and chop parsley.

Whisk together the eggs and milk to make the omelette mixture.  Put a plate in the oven to warm.

Squeeze the water out of the courgettes, heat the oil and fry courgettes and garlic for 5 – 10 mins until soft.  Mix in parsely and pinenuts, season with pepper and keep warm.

You are going to make four omelettes with this mixture.  Use a small frying pan, heat some butter and oil until really hot.  Swirl a quarter of the egg mixture into a thin layer over the bottom, then spoon in a line of the courgette mixture (again, use a quarter of the mixture).  Roll the omelette into a fat sausage and slide onto warmed plate.  Repeat 3 times.

Serve with sumac sprinkled on top.

These are so nice, a really cheap, but extraordinarily tasty supper.  Lovely with a plain green salad tossed with a bit of oil and vinegar.  And popular with both the toddler and the baby, so a good family meal too.