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The first time I tried it, the dressing was a bit sweet for me when paired with greens, which is odd, because the molasses by itself is so tart, I scrunch up my face when I taste it. 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. The spinach prep was a little unclear so I sauteed it quickly in olive oil with a clove of garlic, then chopped it before adding to the soup. But I think I would have been happier just drizzling the cooked fish with lemon juice and perhaps a bit of olive oil.
Moro: our favourite recipes - The Happy Foodie The best of Moro: our favourite recipes - The Happy Foodie
Morocco An epic journey across Morocco: from Casablanca to Marrakech, through the blue city of Chefchaouen to the wonders of the desert and deep to the High Atlas Mountains - this trip has it all! I had some smoked sea salt that I mixed with regular salt and it created pure magic with the pimenton. Increasingly we believe the world needs more meaningful, real-life connections between curious travellers keen to explore the world in a more responsible way. Our Rail Trips are our most planet-friendly itineraries that invite you to take the scenic route, relax whilst getting under the skin of a destination.and ice-cream ( Moro Easy includes a recipe for one flavoured with coffee and cardamom that, involving no churning, takes mere seconds to whizz up). We often have this with Roseval potatoes roasted with shiitake mushrooms and a bit of balsamic vinegar, and either quick fried okra with ginger, or chard. Simple but impactful flavour pairings and a focus on seasonal produce underpin the recipes, which include inspiration for relaxed dinner parties, one-pot dishes, light lunches, and easy midweek suppers.
The Moro Cookbook by Samantha Clark, Samuel Clark - Waterstones
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.
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. I loved how Sam and Sam guide you to create incredible flavour with very simple ingredients, from the roasted peppers topped with just a dash of red wine vinegar and olive oil, to the unreal parsley caper sauce that added a sharp freshness to the pork fillets.
Moro Easy | Cook from the Book Best Recipes from Moro Easy | Cook from the Book
Next time I would render the fat from the skin and really brown the skin before finishing in the oven. Place in the oven for 20 minutes, then remove the lid and continue cooking for another 5-10 minutes, until the rice is cooked and the chicken is cooked through (juices run clear).
Meanwhile, the aubergines were similarly straightforward with most of the hard work taking place in the oven. We made just the freekeh (without the chicken) - a two thirds batch, using 200g freekeh, would have happily served four. Cooked the potatoes and tomatoes at the same time as getting the fish marinating in the sauce, so when it was time for dinner it all went very quickly.
Moro Easy – Moro Moro Easy – Moro
What I thought:I’m a sucker for lamb with mint sauce so I knew as soon as I saw this recipe I had to cook it.The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. This book is quite something and is fairly easy to cook, but like most things in life, does take some time to prepare. Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. I cut the liver up so I could stir it into the salad instead of serving it on the side, and I made a single dressing from yoghurt, crushed garlic, salt, pepper, and lemon juice instead of two dressings, one yoghurt, one lemon. Guided by the notes for cooking a boned chicken, on page 216, we started the chicken in a cast iron skillet on the grill.