Moro Easy

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Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Who are the authors?: Sam and Sam Clark share a passion for the food of Spain and North Africa and their esteemed London-based restaurants, Moro and Morito, were born out of a desire to cook and share vibrant food inspired by these culinary traditions. They are the authors of four previous cookbooks, which, alongside their restaurants, have been showered with awards, accolades and endorsements. 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. This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy. Diana Henry

Moro Easy - Penguin Books UK Moro Easy - Penguin Books UK

This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer 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. Moro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined.This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!”– Nigella Lawson Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers years of delicious Moorish cuisine. For fans of Moro: The Cookbook (135k TCM), Persiana (205k TCM) and Ottolenghi SIMPLE (335k TCM). sourdough bread 8 slices or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally) 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.

Moro Easy by Samuel and Samantha Clark - Penguin Books New Moro Easy by Samuel and Samantha Clark - Penguin Books New

I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia RodenMoro 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. 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. This will stay by my cooker. It’s brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy.”– Diana Henry Blitz all the marinade ingredients together in a food processor or with a hand blender and season with salt. Smear the marinade all over the meat and leave for a minimum of 30 minutes or overnight. My friend Sara Fanelli baked this gluten-free cake for us. We love it, especially with a little sea salt sprinkled on top.

Moro Easy Roast Pork with Orange and Cumin Recipe | Moro Easy

roasted piquillo peppers 6-8, from a jar, or 2 romano peppers (180g), roasted until soft, then peeled and deseeded 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. Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!” – Thomasina MiersThe subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. roasting potatoes 1kg, such as maris piper, peeled and cut into quarters or sixths, depending on size 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. 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) What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini.

Moro Easy - Clark, Samantha; Clark, Samuel 9781529149593: Moro Easy - Clark, Samantha; Clark, Samuel

When you are ready to roast the meat, wrap it tightly in tin foil and place it on a roasting tray. Slow-roast for 3 hours, then remove from the oven and let it rest for 20 minutes. Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat! Thomasina Miers Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt.

Essential kit

A gift for home cooks wanting to shake up their repertoire without throwing the kitchen sink at it. Who would have thought just a few well-chosen ingredients could open so many new avenues? Tony Turnbull, The Times I love every recipe. They’re glorious – delicious, exciting, inspiring, and really easy.” – Claudia Roden 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. 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. 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.