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Digital Subscriptions > Delicious Magazine > May 2019 > “I love to create bigflavoured dishes with a sun-soaked taste”

“I love to create bigflavoured dishes with a sun-soaked taste”

Certain styles of cooking have ‘irresistible’ written all over them, and Ben Tish’s Moorish-inspired dishes qualify big-time. These vibrant recipes from his new book will have you running into the kitchen for a cooking session extraordinaire
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

Albóndigas in almond and sherry vinegar sauce

SERVES 4. HANDS-ON TIME 30 MIN, SIMMERING TIME 10 MIN, PLUS 1 HOUR CHILLING

Albóndigas is the pleasingly evocative Spanish word for meatballs. Lamb would be more in keeping with Moorish culture but I love beef meatballs, and I’ve added chorizo for extra zing.

The almond and bread sauce is also typical of Andalucían- Moorish cooking.

MAKE AHEAD

Shape the meatballs (step 2), then cover and chill for up to a day.

FOOD TEAM’S TIP

Fry a piece of the meatball mixture before shaping to check the seasoning.

• 550g British beef mince

• 125g spicy chorizo, finely chopped

• 15g dried breadcrumbs

• 6 tbsp milk

• 2 garlic cloves, finely chopped

• ½ tsp hot smoked paprika

• Small bunch fresh flatleaf parsley, chopped, plus extra to garnish

• 1 medium free-range egg, beaten

• Glug olive oil

• 2 fresh bay leaves

READ MORE
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About Delicious Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.