Moro: The Cookbook

Product Information

In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. Ingredients: fine bulghur; tomatoes; spring onions; parsley; mint; ground cinnamon; ground allspice; lemons p. 154 - I LOVE fattoush and mr bc, not so much so this version with some unconventional ingredients like cauliflower and radishes caught my eye thinking perhaps it might hold some appeal for mr bc too. Thankfully it did and mr bc loved it! The dressing is fresh and super-bright, the vegetables provide amazing contrast in colour and texture. We loved the crunch and slight richness of the butter-basted crispy bread. The book suggests the sauce reduce for approx 5 mins but mine needed more time. Approx 20 additional minutes in fact.

Fish tagine, spinach and pine nuts, chocolate almond cake

Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt. I've made this several times - in fact, I think it's the only recipe I've made to date from this book - and loved it each time. Generally I make a big batch and eat it for several days as a lunch, sometimes omitting the tomatoes if I'm making it for a few days as they don't tend to keep as well (for me at least). Have used mostly mint, not coriander, as it's what I have a pot of outside my door, and the flavor is fabulous. This is a twist on recipes I have made before with orange and fennel seeds in the marinade. I didn't notice anything from the coriander seeds and I skipped the chiles (diner request) and parsley. The second time I made it was on a salad of greens, feta, and strawberries. I'm not sure what the difference was, but it was wonderful! Not too sweet, not too tart, just perfect For a more substantial meal, serve this on toast with a dollop of soft goat’s cheese on top to melt into the warm, sweet spinach. This recipe is endlessly compatible.

Publishers Text

The Clarks’ first book – Moro, the Cookbook – came out in 2001, four years after their influential restaurant, its menu inspired by their travels in north Africa and the eastern Mediterranean, opened in 1997; instantly hailed as a classic by Nigella Lawson and Claudia Roden, it remains much loved (though they’ve since published several more). Is it hard to write in its shadow? “It’s good having a bit of distance between the books,” says Sam. “But, though we’re proud of the first one, we’ve never quite been able to understand its success. The other books have recipes that are just as good. It kind of became part of the culture for a while, didn’t it?” Culture Trip launched in 2011 with a simple yet passionate mission: to inspire people to go beyond their boundaries and experience what makes a place, its people and its culture special and meaningful — and this is still in our DNA today. We are proud that, for more than a decade, millions like you have trusted our award-winning recommendations by people who deeply understand what makes certain places and communities so special. This bread was great! I used a ratio of 3 (white) : 1 (wholemeal) flour. The crust and crumb were delicious. I would consider making one loaf next time, the second loaf needs to be toasted. Our aromatic bird emerged looking a little burnt in spots due to my addition of honey but thankfully it was perfectly cooked, tender and juicy. The heat of the Harissa was just right and made for a really delicious roast. I’d definitely make this again. I served it with some warm Harissa-infused honey on the side for dipping. Photos here: http://chowhound.chow.com/topics/846989#7313524 A simple mezze- and easy to cheat. I bought cooked, sliced beets already seasoned and topped them with labneh to which I added juice from preserved lemons- salty and tart at once. Of the umpteen dishes I served this got the most raves,

Moro Easy | Cook from the Book Best Recipes from Moro Easy | Cook from the Book

My mate Graham lent this book to me before going away on two weeks leave, and just before Maddy’s birthday. I wasn’t sure what to cook for her birthday and so, given this book and needing to tell him I’d cooked something from it, I settled on a Spanish feast. God, some of the recipes are really fantastic. The Tortilla with sweet onions is pretty special. Easy, tasty recipe with ingredients I always have to hand. Bonus of one pot so not a lot of clearing up afterwards. It's difficult finding general/culinary specific cookbooks that fit my dietary restrictions (vegetarian/no lactose). This works well. Delicious. Tasty, tender, easy. I wonder if the pork could be marinated for longer, as this would be on regular midweek rotation if it wasn’t for the marinating for 2hrs before grilling.While the fish looked lovely when it came out of the oven and the fish itself tasted good, there was very little flavour at all from the marinade. Next time I think I’d add the lemon juice by the tablespoon to taste. I think it just washed out the flavours. The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation. So simple, but absolutely addictive! A wonderful smoky flavour with minimal effort (unless you are like me and choose to blanch and peel almonds first. What a thankless task that is). I had some smoked sea salt that I mixed with regular salt and it created pure magic with the pimenton. Made a half recipe and really regretted not having more! What I thought:If you’re looking for something a little different to serve for brunch, this is perfect. It’s unlike anything I’ve had before – a big one-pot dish of veg with whisked eggs stirred in at the end, almost scrambled. The spices at the base of this dish make it incredibly flavoursome and warming. Served with flatbreads, extra feta and dill to top (plus some Turkish sausage for meat-eaters), this is a fun sharing dish as everyone can dip in and get messy. It’s also super easy (as the book title would suggest!) – if you prep the veg in advance, you can easily pull the whole thing together while chatting away to friends.

Moro: The Cookbook: Clark, Samuel, Clark, Samantha Moro: The Cookbook: Clark, Samuel, Clark, Samantha

What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. p. 108 - I simply couldn’t resist these luscious-sounding kabobs. I made the marinade before work this morning and its aroma was so enticing I was thinking about these all day today. Let’s just say even the neighbours agreed this evening when mr bc was on the grill and had to field questions from onlookers from across the fence who wanted to know what was for dinner!! We loved the bold flavours of the marinade but we were also glad to have some Tzatziki and aioli on the side for dipping. Somehow I feel these need a sauce of sorts. They’re very juicy and flavourful but I get a bit bored so for me, I like the option of dunking the occasional piece. I’d definitely make these again. Yes, we did send a few skewers over the fence!! Photos here: http://chowhound.chow.com/topics/846987?commentId=9615034#9615034If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. I would definitely use westminstr's method of cooking the rice in the future-though to be fair I didn't have basmati rice. (COVID cooking.) But it seems easier with the same result. The flavors are great. p. 244 - This produced a terrifically flavourful and unique bean salad. Prep is straight-forward beans are soaked overnight then boiled with parsley, sage, garlic, thyme, onion and tomato then drained with some cooking liquid reserved. When cool, dill, crushed garlic and evoo are added. In the wrap up S&S mention that this dish is terrific served with roasted tomatoes. I happened to have some on hand along with a few grilled green onions so I tossed those in as well. This was wonderful. Creamy beans, the tang of the tomato, the freshness of the dill. I’m so happy to have discovered this at the beginning of the summer months as it will undoubtedly become a bbq staple here. I’d highly recommend this recipe. I used borlotti vs pinto beans as S&S noted this would make a suitable substitute and we always have borlotti beans on hand. Photos here: http://chowhound.chow.com/topics/846988?commentId=9615086#961 Prep for this dish is very simple. Garlic is crushed w salt, transferred to a small mixing bowl before whisking in tahini and then thinning out w lemon juice and water. The authors suggest 5 tbsp of water however I didn’t need much more than a tbsp to achieve the desired consistency of double cream. Sauce is then seasoned w S&P. This was an unmitigated disaster- a shame given the tasty ingredients. The instructions were descriptively specific (reduce by one third) but maddeningly vague on things like time and temperature. I reduced the milk exactly according to my measuring cup but when I mixed it and the melted chocolate into the barely whipped cream I knew there was too much liquid and it would not set. Sure enough, even after chilling almost 3 hours it was barely the consistency of a runny mousse, layered over a mess. I scooped the top off and served it as a mousse (hardly birthday-like) somewhat salvaging the dish. Too bad, the flavors were quite good together.

Spanish Cookbooks You Need In Your Kitchen | Culture Trip Spanish Cookbooks You Need In Your Kitchen | Culture Trip

Since you are here, we would like to share our vision for the future of travel - and the direction Culture Trip is moving in.K, so it's a little silly to call this a recipe, but I did follow the instructions! Apparently, the tradition requires the cheese to be cut into eighth-of-a-wheel wedges, and then sliced at about 5mm, and the rind is left on. Each slice is then topped with a strip of membrillo (quince paste). It's a reliably tasty combination, which I've done before, but now I know I've got the measurements right! I served this last night before dinner with some olives and marcona almonds. These were really wonderful-very flavorful and the pork was so tender. Like Breadcrumbs, I did serve these with a sauce (tzatziki), which I used but my husband thought the plain pork was just fine on its own. Served with flatbread and a tabbouleh from the Honey & Co book. Best carrot salad I have made in a long time. Cooked the carrots just until still a little crunchy and not until tender as instructed, just my personal preference. Very flavorful, a definite keeper.