Moro Easy

Product Information

roasted piquillo peppers 6-8, from a jar, or 2 romano peppers (180g), roasted until soft, then peeled and deseeded

Moro Easy by Samantha Clark, Samuel Clark | Waterstones Moro Easy by Samantha Clark, Samuel Clark | Waterstones

This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous! Nigella Lawson Blitz all the marinade ingredients together in a food processor or with a hand blender and season with salt. Smear the marinade all over the meat and leave for a minimum of 30 minutes or overnight.

From the book: Moro Easy

Using a hand blender or food processor, blitz everything except the potatoes, peas and fish. Season with salt and pepper. Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Bring to a simmer, pop the lid on and cook for 5 minutes. This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!”– Nigella Lawson

Moro Easy by Samuel and Samantha Clark - Booktopia Moro Easy by Samuel and Samantha Clark - Booktopia

Moro is the highly acclaimed home of bold, flavor-centered cooking using few ingredients, perfectly combined. 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.This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy. Diana Henry Recipes we love: Labneh, Carrots, Carraway and Pistachio. Fried Aubergines, Pomegranates and Pistachios. Monkfish Stew with Green, Beans, Potatoes and Alioli. Lemon Crème Brûlée. This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry Wilt the washed spinach in a wide dry pan (30cm) in two to three batches over a medium heat. When soft, transfer to a colander to drain and cool. Squeeze out any excess water and roughly chop. sourdough bread 8 slices or 4 slices ciabatta (if ciabatta, use slices 8cm wide, cut in half horizontally)

Moro Easy, 2022 Brown Rice and Potato Pilaf Recipe | Moro Easy, 2022

Gently pour the batter into the prepared cake tin and lightly sprinkle the top with flaky sea salt.My friend Sara Fanelli baked this gluten-free cake for us. We love it, especially with a little sea salt sprinkled on top.

Moro Easy Roast Pork with Orange and Cumin Recipe | Moro Easy

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. Post-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.” Once the chocolate mixture has cooled slightly, stir in the egg yolks. Using a metal spoon, stir in one heaped spoonful of the whisked egg whites. Once this spoonful is fully incorporated, gently fold in the remaining egg whites. I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia RodenEveryone 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. In the end, they measure themselves only by their own standards, in the restaurant as well as when it comes to writing: “Within the first two years of Moro opening, we were approached to sell the brand. We just said: no, no, no, we’re here to stay. We’re the cooks, and we like doing that, and it’s what we’re here for – and we’ve stayed true to it. We’re still in the kitchen now. We’re in it for the long haul.” Remove the pan from the heat and transfer the potatoes to a dish. Sprinkle over the za’atar, spring onions, coriander and peppers, and toss gently. 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. Samuel and Sam Clark, chef-owners of the Moro and Morito restaurants, in their garden in north London. Photograph: Pål Hansen/The Observer