This can be served as a Tapas, starter or light meal and is another recipe from ” Casa Moro” by Sam and Sam Clark. You can replace the clams with small mussels if you like.
A recipe from “Casa Moro: The Second Cookbook” by Sam and Sam Clark.
This recipe from ” Moro The Cookbook” goes well with some fried potatoes and a rocket salad. You can substitute Monkfish as an alternative to skate and the sauce can also be used with lamb.
This dish originates from the Basque region of Spain and can be found in ” Moro The Cookbook”. They recommend serving with Mashed Potato with Garlic and a Watercress Salad or braised fennel.
A version of Tuna with Sweet Onions from Jerez shared in ” Moro The Cookbook”.
This recipe from ” Casa Moro” goes very well with grilled or baked fish, accompanied by a lemony home made alioli or mayonnaise on the side. It would also go well with fried eggs.
A Moorish way with spinach from the second Moro cookbook ” Casa Moro”.
Another recipe from ” Casa Moro” to serve as a tapa, starter or light meal. This combination is also delicious in Revueltos- scrambled eggs the Spanish way.
This recipe is from ” Casa Moro”, the second cookbook published in 2004.
A quick recipe for duck from Moro, This goes well with Okra with Pomegranate Molasses.
A classic Spanish recipe from Moro. If you are using fresh peas you can add the pods to the stock for extra flavour.
A Moroccan soup from the fabulous Moro. You can add spinach if you like. The lemon can be replaced with 150g yoghurt spiced with 3/4 tsp ground cumin and salt.
I love this simple recipe from Moro. Years ago my work colleagues treated me to a meal in their Exmouth Market restaurant for my 50th birthday present. I can still remember the Yoghurt Cake with Pistachios to this day.
Eggs with Tomatoes,Moroccan style. It can be served traditionally with Moroccan bread, or with some homemade oven chips. Its very moreish so double the number of eggs if you want something more filling . If preferred you can peel and deseed the tomatoes, but i often dont bother.The recipe is from ” Moro: The Second Cookbook” by Sam and Sam Clark