Albóndigas in almond and sherry vinegar sauce
book of the month.
I’ve long been intrigued by the spices, ingredients and flavours the Moors brought with them from North Africa, and the exotic, full flavoured and vibrant cuisines that resulted. The Moors’ influence on art, architecture, religion and food was profound, and my book explores how that influence lives on in the cuisines of Andalucía, Sicily and Portugal. Spices such as cumin, cardamom, saffron, coriander and ginger, and fruit such as apricots, raisins, oranges and pomegranates along with almonds, aubergines and peppers (all brought by the Moors) were absorbed into local food cultures, creating exotic dishes with a sun-soaked taste. I hope you enjoy them.
BEN TISH