Jumping in at Moro restaurant and The Dock kitchen

By way of inspiration I donned my chef whites this last week. The lovely chefs at Moro and The Dock Kitchen (two fantastic London restaurants) were kind enough to open their kitchen doors and allow me to root about in their spice cupboards, have a taste and generally get my hands dirty cooking with them.
Both these restaurants were particularly interesting to us at Les'spicery because they cook wonderful spice laden, authentic food that's rustic and exciting. A refreshing step away from perfectly plated little towers that leave you hungry, more like eating your grandmothers best secret recipes but in a restaurant. (Assuming your grandmother was the best cook you know).

Stevie getting busy on the service

Moro being Spanish and Moorish cookery so heavy on the cumin, saffron, herbs and paprikas; and The Dock Kitchen far reaching from traditional Italian (using more spices than you would imagine) to Biryani and everything in between. In head chefs' Stevie Parle words he runs an 'experimental kitchen', using fresh and exciting ingredients in vibrant recipes from all over the world. Much like we do here at The Spicery!

The Dock kitchen's veg cupboard

The chefs all made me feel well at home, and the extent of kitchen 'man love' hilarity came flooding back to me in full technicolour.

Red mullet off the charcoal grill at Moro

I prepped a sea urchin for the first time! (Thanks to chef Sigor, who is on a nomadic cooking trail beginning in Chicago and taking him from kitchen to kitchen around London, working for free to learn the ways. Right on dude.)

For want of some paper...

Stevie's beetroot curry was a delicious departure from the vegetable many Brits poo poo (likely referring to a childhood overload of the pickled variety). Part of a Sri Lankan spread. Try this on for size if you want some of that action...

3 tbsp of roast Sri Lankan curry powder, a pinch of curry leaves, a tsp of green cardamon pods, 1 cinnamon quill, 1 tin coconut milk, 2 thinly sliced red onions, 2 cloves garlic, a small piece of ginger (both finely chopped), some sort of protein type stuff (like wild sea bass or even fish fingers - you heard it here first) and off you go for a quick Sri Lankan curry, you can throw in some fresh coriander and green chillies and serve it with something coconutty, limey and fresh. GOOD EATS

Samuel (head chef at Moro) spoilt the entire staff with a wonderful spread for lunch, the highlight of which was a lamb leg broth, zingy with harissa and lemon stirred in at the end, a wonderful way to use the spicy Middle Eastern paste. (Also have it on the side of everything, along with some spiced yoghurt - try toasted crushed cumin, or sweet and spicy chilli flakes with a pinch of salt and a squeeze of lemon).

Right: Romesco* with calcots and tenderstem broccoli.

This is chef Ben 'sweetheart' beard man with our caramelised artichoke hearts, tossed in parsley, tarragon and olive oil. Good times, some of the best I've had with artichokes.

I also got involved with a fabulous tandoor oven, slapping the lavash bread on with carefree abandon. (No more arm hair left after that). Top your hot flat bread with good olive oil and a heavy sprinkle of za'atar. (Spice lesson numero uno. Easy and quick).
On your left:The Dock kitchen, homemade        sausage fest.

Listen to me rabbiting on about spices, anyone would think I'm a total food nut....Happy cooking and if you haven't already, get inspired! (I am - obv). GET SOME SPICES IN YOUR FOOD, it will fill your house with good wafts and your food with colour and big flavour + it's pretty fun.

Thanks for reading the things in my head and about the food in (and out) of our Spicery kitchen.


* Romescois a sauce originating in Tarragone (Catalonia, Spain) that is typically made from almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil and nora peppers, a small, round, variety of red bell peppers. Other common ingredients include roasted tomatoes,, red wine vinegar and onion. Leaves of fennel or fresh mint may be added, particularly if served with fish or escargot. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables particularly calcots. Says Wikipedia.
E-mail me if you want our recipe to try.