Moro: The Cookbook

Overview

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 Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In Moro: The Cookbook, Sam ...

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Overview

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 Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.

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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.
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Product Details

  • ISBN-13: 9780091880842
  • Publisher: Crown Publishing Group
  • Publication date: 8/1/2003
  • Pages: 288
  • Sales rank: 694,216
  • Product dimensions: 7.30 (w) x 10.10 (h) x 0.92 (d)

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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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.

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Table of Contents

Introduction 6
Bread 9
Tapas and Mezze 21
Soups 53
Fish Starters 77
Meat Starters 107
Vegetable Starters 135
Rices 159
Fish Main Courses 177
Meat Main Courses 201
Vegetables 227
Sauces and Dressings 247
Puddings 261
Suppliers 280
Index 284
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First Chapter

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.

Copyright© 2003 by Samantha Clark samuel Clark
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