Moro: The Cookbook

Product Information

The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. 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. For the dressing: whisk the garlic, vinegar and olive oil together, then season with salt and pepper. Pour over the salt cod and gently toss together. Refrigerate for about an hour. Serve with the remaining parsley and the olives sprinkled on top. 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! 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.

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. K, so it's a little silly to call this a recipe, but I did follow the instructions! Apparently, the tradition requires the cheese to be cut into eighth-of-a-wheel wedges, and then sliced at about 5mm, and the rind is left on. Each slice is then topped with a strip of membrillo (quince paste). It's a reliably tasty combination, which I've done before, but now I know I've got the measurements right! I served this last night before dinner with some olives and marcona almonds.

fillet of salt cod 300g dried weight, washed and soaked in the fridge for 48 hours, changing the water 4 times (see below) Everyone loves toast. But there is toast and… toast. In Moro Easy, a new cookbook by Sam and Sam Clark, there are no fewer than 10 recipes for things on toast. Some are straightforward, almost austere: I can’t imagine the person who wouldn’t be able to rustle up a few slices of their tomato and jamon toast (the secret lies with a grater and just the right amount of garlic). Others are luxuriant: imagine a crisp oval of sourdough topped with a thin tortilla and aioli – a breakfast treat they first ate in Barcelona’s Boqueria market – or with crab warmed in butter and Oloroso sherry and lightly seasoned with fresh chilli and thyme. I have made a version of this with basil in the summer. I roast the eggplant after brushing it with oil- you get the soft center and the browned exterior without all the oiliness and mess. I liked the chili and mint combo- though I used red pepper flakes as I couldn't find red chilies at the store and wanted the color contrast.

Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer

This is a terrific, warming dish that I really should turn to more often than I do. it is perfect for the holidays, the seafood flavors boosted by rosemary, a soffrito, wine, and ground almonds. It is simple, despite being unusually delicious, perfect for a special meal or for any weekend night. I used shrimp instead of clams, as that is what I had on hand, but will look to repeat this soon with monkfish and clams.

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.” 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. 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. 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 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.I would really like to try to grilled quail and rose petals – but must go to an Indian spice place. 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. This was an incredibly flavorful and delicious stew that would be great for a dinner party. Since we weren't entertaining, we just used monkfish. I also used clam juice (more than the recipe required). It felt like I added lots of peppery ingredients (2 bell peppers and smoked paprika) but the final flavors were well-balanced. 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. 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.