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Moro: The Cookbook

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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. Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt. Put the olive oil and butter into a large frying pan (30cm) over a medium heat, and when the butter starts to foam, add the garlic and fry gently for a minute until very lightly golden. Add the potatoes to the pan and stir well. Season with a little more salt and pepper, then fry gently for 10-15 minutes, turning occasionally and taking care the garlic doesn’t burn, until golden and crisp on all sides. This recipe is from our second cookbook, Casa Moro. The flavour of the carrots is very important, so for that reason we would recommend you buy English organic vegetables. At Moro we serve them with triangles of crisp pitta bread. What happened? Was there an explosive row? Apparently not. “I just worked twice as hard,” says Sam. For the team, some of whom have been at Moro for a long time, this kind of thing usually passes – according to Samuel – as light entertainment: “There can be a slightly comical hissing at one another.” In the end, though, they tend not to let things simmer. Marital stew, it seems, is one dish best removed from the heat as soon as possible. Fish tagine with potatoes, peas and coriander (pictured above)

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?” 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. Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer 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. fillet of salt cod 300g dried weight, washed and soaked in the fridge for 48 hours, changing the water 4 times (see below)My friend Sara Fanelli baked this gluten-free cake for us. We love it, especially with a little sea salt sprinkled on top. Now the Moro’s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant’s most delicious and successful recipes in Moro: The Cookbook. We love the texture of the creamy, soft and salty feta gently melting into the potatoes as they are tossed together. You can see how it is a versatile accompaniment to fish and meat dishes. Also delicious with a simple tomato and basil salad. Wilt the washed spinach in a wide dry pan (30cm) in two to three batches over a medium heat. When soft, transfer to a colander to drain and cool. Squeeze out any excess water and roughly chop. Once the crust is pre-baked, it is coated with a blend of membrillo and lemon juice, that has been heated and liquified.

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. Place a large (30cm) heavy ovenproof casserole pan with a tight-fitting lid over a medium heat, and add the oil and butter. When the butter begins to foam, add the leeks and bay leaves and a good pinch of salt, and fry for 10 minutes or until the leeks are soft and sweet, stirring occasionally. Esqueixada is a refreshing and delicious Catalan salad made from raw salt cod. As the word esqueixar, meaning "to tear", suggests, the salt cod is literally shredded by hand. In Catalunya, market stalls specialising in salt cod sell esqueixada strips to make this dish. The simplicity of this salad does rely on good ingredients: sweet tomatoes and peppers in season, mild onion, fruity olive oil and good vinegar as well as a little time for all the flavours to infuse. This recipe is from Moro: The Cookbook. Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.Once the chocolate mixture has cooled slightly, stir in the egg yolks. Using a metal spoon, stir in one heaped spoonful of the whisked egg whites. Once this spoonful is fully incorporated, gently fold in the remaining egg whites. Using a hand blender or food processor, blitz everything except the potatoes, peas and fish. Season with salt and pepper. Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Bring to a simmer, pop the lid on and cook for 5 minutes. 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. Put the chunks of chocolate into a bain-marie (a heatproof bowl set over barely simmering water). Once melted, remove from the heat and stir in the butter to melt. Stir in the caster sugar, ground almonds and a small pinch of sea salt.

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