Last week, when I had a couple of days with friends in big London, I snuck off for a bang-up lunch at at one of our favourite restaurants, Moro.
Had a little chat with Sam(uel) Clark and took my annual photo (if you don’t know Moro, it is owned by two Sam Clarks, Samuel and Samantha).
My starter was Ajo Blanco, a cold garlic and almond soup. Garlic, blanched almonds and stale, soaked bread blended and thinned with water and sherry vinegar, chilled and garnished with a generous amount of grapes.
A few days later I had my very good friends Rick & Maggie up from South Wales for the day and dug out the first Moro cookbook to have a go at the recipe.
Who would possibly be daft enough to bake bread, just to let it stale and then soak it, squeeze the water out and use it to thicken soup? Well, I did …
I made the soup the previous day, really liked it but thought the garlic was just a little harsh. Finished up the left-overs the following day and it seemed to have mellowed. Something to bear in mind perhaps.
The PArtisan Baker 