Moro: The Cookbookby Sam Clark, Samantha Clark
Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain. North Africa and the Eastern Mediterranean. The word 'Moro', meaning 'Moor' in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. Sam and Sam are the chef-owners of Moro, one of the most talked-about restaurants of recent years. In MORO The Cookbook Sam and Sam Clark have distilled the restaurant's most accomplished and delicious recipes for use in the home. Authenticity is key and their food remains true to the origins of the dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.
- Ebury Publishing
- Publication date:
- Edition description:
- 150 color photos 10 X 10 inches
- Product dimensions:
- 7.87(w) x 10.28(h) x 1.14(d)
Read an Excerpt
Lomo con leche
Pork cooked in milk with bay and cinnamon
Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.
1-1.5 kg boned organic or free-range pork loin, with skin removed
1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme
4 tablespoons olive oil
1/2 cinnamon stick
3 bay leaves, preferably fresh
1.5 litres milk
sea salt and black pepper
Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing.
We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour.
From the Trade Paperbackedition.
Meet the Author
Samuel and Samantha Clark, both cooked at top restaurants such as the Eagle gastro-pub and The River Café before opening Moro in Clerkenwell to rave reviews. Since Moro’s launch, in 1997 they’ve won the coveted Time Out and BBC Good Food awards for Best New Restaurant.
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