Moro: The Cookbook

Moro: The Cookbook

by Samuel Clark, Samantha Clark
     
 

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The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate

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Overview

The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

Editorial Reviews

From the Publisher
“This is the book I’ve been waiting for.” — Nigella Lawson

“This is a superb collection of recipes, all of which I plan to cook.” — Rose Gray

“I could happily cook my way through this book from start to finish.” — Evening Standard

“The recipes are mouth-wateringly delicious, the photography suitably gorgeous; it’s a winner of a book.” — Time Out

“A magical book full of rare and special flavours.” — The Observer

“The Clarks have a way of making food taste wonderful.” — Claudia Roden

Nigella Lawson
This is the cookbook I've been waiting for.
Vogue
OK Magazine
From rich lamb and fish dishes to mouthwatering desserts, the recipes are exquisite yet reasonably simple to prepare.

Product Details

ISBN-13:
9780091880842
Publisher:
Crown Publishing Group
Publication date:
08/01/2003
Pages:
256
Sales rank:
758,778
Product dimensions:
7.30(w) x 10.10(h) x 0.92(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.

Ingredients
Serves 4-6
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

Method
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.

Meet the Author

Samuel and Samantha Clark are husband and wife who have both cooked at leading restaurants such as The River Café. Sharing a passion for the Moorish regions, they opened Moro in London in 1997. The restaurant has enjoyed unequalled reviews and accolades.

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