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 Trips are deeply immersive 5 to 16 days itineraries, that combine authentic local experiences, exciting activities and 4-5* accommodation to look forward to at the end of each day. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination. Our Private Trips are fully tailored itineraries, curated by our Travel Experts specifically for you, your friends or your family. I figured lots of tapas would be the go – so tried the pinchitos morunos, port skewers of the Moorish variety. I also did the Fatayer from this too – pastry stuffed with pumpkin, pinenuts and fetta cheese (yum is the word you are struggling for). I’ve done these twice now and as someone who doesn’t normally like pumpkin unless it is in soup I can heartily recommend it. 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.

The Moro Cookbook by Samantha Clark, Samuel Clark - Waterstones

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. Post-pandemic, it was difficult to get things fully up and running again; restaurants are about momentum. “But then we’d have customers coming up to the pass and literally crying, they were so happy we were open again,” says Sam. “That’s what all the hard work is for.” But what about their relationship? If running a celebrated restaurant for 25 years is a huge achievement – restaurants in London change more often than the weather – it is surely a miracle that they’ve done so without winding up in the divorce courts (they met when they were both working at the Eagle, just down the road from Moro, in Clerkenwell). “Well, I got told off the other day, didn’t I?” says Sam. Samuel takes up the story. “She was late, and I had a new chef to settle in, and I was doing a hot section myself, and we had a lot of people booked.” I served this with steamed brown basmati rice and some grilled asparagus with a honey & sherry vinaigrette from The New Spanish Table (reviewed in the adjunct thread). The asparagus was awesome! 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.Add the peas and fish, replace the lid and cook for 5-8 minutes, until just cooked through. Remove from the heat, turn the fish and leave to rest for 5 minutes.

The Moro Cookbook - Penguin Books UK

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. 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. 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 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, Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently.If 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. 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. The book suggests the sauce reduce for approx 5 mins but mine needed more time. Approx 20 additional minutes in fact. My favourite harira recipe to date! Loved this. Next time I'll be more generous with the water to flour ratio as it turned pretty lumpy, but that is only a minor criticism. Perfect for the depths of winter. Boil the potatoes in salted water for 7-10 minutes, until just tender, then drain in a colander and spread out to dry and cool. Rough up the edges of the potatoes with a fork.

Moro: The Cookbook by Samantha Clark | Goodreads

This was super simple, but we loved it. Swiss chard is blanched in boiling water, drained and tossed with salt and pepper, lemon juice and olive oil. In my case, we skipped the pepper, and I cooked the greens in salty water which eliminated the need to add salt after cooking. The instructions call for blanching the leaves and then the stems sequentially, but I put the chopped stems in first and added the leaves when the stems were almost done. I cook greens several times a week, nearly always sauteed in olive oil with garlic. This was a good reminder to get out my boiling pot more often. The chard had a perfect, tender texture and the simple dressing of lemon juice and good quality olive oil was light, springy, and delicious. I used young red chard and the jewel-like colors of the cooked greens and stems were extremely attractive. My only regret is losing the cooking water when I drained the pot. It would have made a splendid soup base. Excellent dish. I used mussels (couldn't get clams) and monkfish tail (not intentional - was supposed to fillet). You can prep well ahead and add fish/shellfish when you're nearly ready to serve. A lot of rosemary in the dish - however the balance of flavour was excellent. Could use any fish and I personally wouldn't use shellfish next time. I roughly ground the almonds, but next time would grind them finer, i guess I misinterpreted the instructions and it did affect the overall dish, I know next time! Once the crust is pre-baked, it is coated with a blend of membrillo and lemon juice, that has been heated and liquified. Ingredients: fine bulghur; tomatoes; spring onions; parsley; mint; ground cinnamon; ground allspice; lemons In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.”Wonderful. If using frozen butter beans, boil for 2 minutes and then cook for 15 minutes more. Drain thoroughly. Don Juana brand chorizo is perfect in this dish.

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

I would really like to try to grilled quail and rose petals – but must go to an Indian spice place. What takes this from good to great, IMHO is the roasted garlic aioli. We did have some of the tomato sauce left over so I froze it for another round of this dish. Photos here: http://chowhound.chow.com/topics/846988#7313513 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. Moro Easy is the new cookbook from Sam &Sam Clark, with a focus on home-cookingpaired with their signature use of flavours andingredients from North Africa and SouthernSpain. Moro Easy contains simple, no-fussrecipes which will have wide appeal for thehome cook.

Select a format:

I used the marinade on baked salmon. I definitely think this would be tastier on fried fish, but if I tried it again, I would reduce the amount of cumin. 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! 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.