A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
Subtle and sweet flavoured Mash from ” Moro:the Cookbook” by Sam and Sam Clark.
A perfect combination from ” Moro:the Cookbook” by Sam and Sam Clark. It is nice served with some roughly broken Crispbread and a green salad. You could also add a few drops of pomegranate molasses at the end and serve with a rocket or watercress salad with Pomegranate Molasses Dressing and a few Pomegranate seeds sprinkled over.
A delicious and light soup from ” Moro:the Cookbook” by Sam and Sam Clark.
Here is a lovely way to cook Okra from ” Moro:the Cookbook” by Sam and Sam Clark. Use the smallest okra you can find.
A spicy fresh salad from ” Moro:the Cookbook” by Sam and Sam Clark. Serve as part of a mezze or with meat or fish. You can replace the dried chickpeas with two rinsed and drained 400g cans if wished.
A subtly scented rice served at weddings and special occasions in much of the Muslim world. The rice needs to be soaked for three hours before cooking but after this it is very quick to cook. This version is from ” Moro:the Cookbook” by Sam and Sam Clark.
Moro’s recipe for Lebanese Tahini Sauce.
A classic Lebanese recipe from ” Moro:the Cookbook” by Sam and Sam Clark. It can be served as part of a mezze or as a main course with some saffron rice and perhaps a chickpea salad. You can use any white fish- they suggest monkfish or sea bass as an alternative to cod.
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.