Moro: The Cookbook

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The combination of a nutty, medium-sweet oloroso or cream sherry that is sprinkled over sponge, home-made custard and raspberry jam,…

My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown.Loved this. The skin was so crispy and this was both flavorful and simple. I added some new potatoes to the roasting pan about 30 minutes in and they were also delicious. In Marrakech we sought out a small kiosk restaurant we had read about, and through a miracle found it. The name… In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.”

These were really wonderful-very flavorful and the pork was so tender. Like Breadcrumbs, I did serve these with a sauce (tzatziki), which I used but my husband thought the plain pork was just fine on its own. Served with flatbread and a tabbouleh from the Honey & Co book. 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 was an unmitigated disaster- a shame given the tasty ingredients. The instructions were descriptively specific (reduce by one third) but maddeningly vague on things like time and temperature. I reduced the milk exactly according to my measuring cup but when I mixed it and the melted chocolate into the barely whipped cream I knew there was too much liquid and it would not set. Sure enough, even after chilling almost 3 hours it was barely the consistency of a runny mousse, layered over a mess. I scooped the top off and served it as a mousse (hardly birthday-like) somewhat salvaging the dish. Too bad, the flavors were quite good together. Instead of frying my potatoes, I’ve taken to roasting them. I peeled, then cut the potatoes into chunks before tossing in EVOO, paprika, S&P then roast them at 400F until tender, tossing at least once. To serve, the sauce is spooned atop the potatoes. The book suggests you can pass paprika and aioli at the table which we did.

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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. Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently. My mate Graham lent this book to me before going away on two weeks leave, and just before Maddy’s birthday. I wasn’t sure what to cook for her birthday and so, given this book and needing to tell him I’d cooked something from it, I settled on a Spanish feast. God, some of the recipes are really fantastic. The Tortilla with sweet onions is pretty special. Most of the recipes are simple, but the resulting flavours are wonderfully complex. Perfectly capturing the region of origin -- Spain and the Muslim Mediterranean -- The Moro Cookbook will entice cooks everywhere to discover more about this rich, exotic cuisine. So simple, but absolutely addictive! A wonderful smoky flavour with minimal effort (unless you are like me and choose to blanch and peel almonds first. What a thankless task that is). I had some smoked sea salt that I mixed with regular salt and it created pure magic with the pimenton. Made a half recipe and really regretted not having more!

Delicious, earthy-flavoured ribs. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. After sauteeing the mushrooms, the cooking liquid was poured in with them to simmer for a few minutes before serving. This is a twist on recipes I have made before with orange and fennel seeds in the marinade. I didn't notice anything from the coriander seeds and I skipped the chiles (diner request) and parsley. Whether you love Fattoush or you’re not a fan, I’d highly recommend this version. So fresh and flavourful. The dressing is perfect with just the right amount of tang. The butter pita take it over the top. A terrific salad perfect for summer bbqs! mr bc had 3 helpings. Seriously. Photos here: http://chowhound.chow.com/topics/846987?commentId=9615064#9615064 Ours came out with more liquid then it looked like in the picture. It's a pretty easy dish to make, and the flavors were fine. Overall this was a fine dish, but I probably won't make it again in the near future. Loved everything about this dish! Great textural contrast between the crispy chorizo, soft beans, and juicy tomatoes.I would really like to try to grilled quail and rose petals – but must go to an Indian spice place. 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. This was a great salad. I prepared this on a weeknight, and I didn't think the prep was too excessive given this can be a complete meal. I really love the mint and the chile here. La Scienza in Cucina e l’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) by Pellegrino Artusi (1891) Membrillo The quince is an old-fashioned fruit that grows well in Britain. In the autumn, try making your own membrillo….