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.
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.
Samuel and Samantha Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as The River Cafe and the Eagle gastro-pub . Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell, London in 1997. Since then the restaurant has enjoyed unequalled reviews and accolades, being voted Best Restaurant in 2009's Observer Food Monthly awards. The Clarks opened their second venture, Morito, an intimate tapas bar, in August 2010.
1: Introduction 2: Bread 3: Tapas and Mezze 4: Soups 5: Fish Starters 6: Meat Starters 7: Vegetable Starters 8: Rices 9: Fish Main Courses 10: Meat Main Courses 11: Vegetables 12: Sauces and Dressings 13: Puddings 14: Suppliers 15: Index
I could happily cook my way through this book from start to finish -- Lindsey Bareham Evening Standard This is a superb collection of recipes, all of which I plan to cook -- Rose Gray The Clarks have a way of making food taste wonderful -- Claudia Roden A rare and special cookbook -- Nigel Slater
Winner of British Book Awards: Stora Enso Design and Production Award 2002
Short-listed for WH Smith Book Awards (Home & Leisure) 2002
A rare and special cookbook
"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
Stunning paperback package of this bestselling classic cookbook
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.