More Moro

This is another one of those absolutely simple and delicious meals that I can't make look pretty. It was tempting, in a rustic kinda way, sitting in it's bowl on the table, but, not being a star photographer, it wasn't something I could translate to the still image.

I'm cooking again from Moro The Cookbook by Sam and Sam Clark. I was taken by this dish, if only for the fact I was given licence to cut something 'roughly'. Rough, rustic, coarse, thickly, these are all words I love to see in a cookbook. I know it is achievable. The delightfully named Patatas a lo Pobre (Poor Man's Potatoes) has a generous smattering of such words making me all the more eager to attempt this recipe.

Patatas a lo Pobre

15 tbsp olive oil (it is drained away at the end)
3 large red onions, thinly sliced
5 garlic cloves, thickly sliced
3 capsicums (recipe calls for green, which I dislike, I chose yellow) seeded, and roughly chopped
4 fresh bay leaves
1 kg waxy potatoes (I chose newish potatoes, so, while the recipe called for peeled I didn't bother)
salt
black pepper

Heat a heavy-based large saucepan on medium heat and add 5 tbsp of the olive oil. When the oil is hot, add the sliced onions and a little salt. Cook the onions for about half an hour, stirring now and then, reducing the heat if you need to, until the onions are sweet, soft and golden. Add the garlic, capsicums and bay leaves cooking for another 15 minutes or so, until the flavours are released and the capsicum is starting to soften.

Meanwhile, cut the potatoes into wedges (for the small ones I used, this was into four), and sprinkle with salt. Add the rest of the oil to the onion mixture once the capsicum is starting to soften, when the oil heats, add the potatoes and some more salt, and pepper to taste.

Let this simmer, stirring now and then, for about 20 minutes, until the potatoes are cooked. I found there were some caramelised bits on the base which were too delicious to leave there, so the stirring with a flat wooden spoon was a help here.

When the potatoes are cooked, put the mixture into a colander to drain off the excess oil.

Serves 4 generously

I served these potatoes with some steaks, I used some of the oil to rub over the steaks before cooking. The remaining oil will not go to waste either!


Not going to win any beauty contests, but, considering that both capsicums and onions are ingredients my children usually tolerate rather than enjoy, this recipe was a pleasure to serve up. The flavours are delightful, mellow and delicious. There is no doubt we will be eating this again, hot or warm, with steak, or as suggested roast pork or grilled lamb. Ooooo Yummy! Really, really, simple, but yummy!