Moro: The Cookbook

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Our aromatic bird emerged looking a little burnt in spots due to my addition of honey but thankfully it was perfectly cooked, tender and juicy. The heat of the Harissa was just right and made for a really delicious roast. I’d definitely make this again. I served it with some warm Harissa-infused honey on the side for dipping. Photos here: http://chowhound.chow.com/topics/846989#7313524

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. What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. fillet of salt cod 300g dried weight, washed and soaked in the fridge for 48 hours, changing the water 4 times (see below) 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.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. My tart took 40 minutes to bake, and I had to make a foil collar as the crust was getting pretty brown. 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.

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. To serve, spread the purée on a plate, crumble the feta on top, drizzle with a little more olive oil, and finally sprinkle on the remaining mint. Serve with the crispbread triangles round the edge of the plate. Drain the salt cod and remove any skin or bones. Shred the cod between your fingers into soft, fibrous flakes. Transfer to a mixing bowl and add the peppers, tomatoes, half the parsley and the onion.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. roasting potatoes 1kg, such as maris piper, peeled and cut into quarters or sixths, depending on size 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.

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. I thought this was a wonderful creation! It's crispy but moist, and the flavors of membrillo, almonds, sherry, and citrus all stood out. I didn't serve it with anything, but creme fraiche is suggested, which would be nice. My friend Sara Fanelli baked this gluten-free cake for us. We love it, especially with a little sea salt sprinkled on top. 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 ObserverPost-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.” 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.

The next layer consists of butter, caster sugar, ground almonds, cinnamon, orange and lemon zest, eggs, and oloroso sherry. 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.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.