These Moorish skewers are a popular tapas in Andalucia, Spain. You will need 4-8 skewers, depending on their length, and could use lamb instead of pork if preferred. The recipe is from ” Moro:the Cookbook” by Sam and Sam Clark.
A classic way of cooking fish throughout the Mediterranean. This Spanish recipe is from “Moro:the Cookbook ” by Sam and Sam Clark and is traditionally served with Alioli. You could use cod, sea bass, turbot or salmon if preferred.
A Spanish recipe for roast duck from ” Moro:the cookbook” by Sam and Sam Clark. It is lovely served with Moros y Cristianos.
A magical combination from ” Moro:the cookbook” by Sam and Sam Clark.
A favourite recipe from Moro.
A Tuscan soup from Sam Clark of Moro, who was taught how to make this by Rose Gray from the River Cafe.
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.