Casa Moro by Samantha Clark and Samuel Clark

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Notes about Recipes in this book

  • White bean, chorizo and parsley soup (Sopa de habichuelas)

    • mziech on October 20, 2015

      Nice soup, a bit heavy (beans are pureed). Could use some acidity (I used some lemon).

  • Orange flan (Flan de naranja)

    • mziech on May 14, 2016

      Delicious! Very easy. Cooking time in oven 1.5 hours.

  • Turkish village soup with bread and caraway

    • Emily Hope on January 22, 2020

      My family liked this soup pretty well--a nice spin on the vegetable and bean soup that we have frequently in the fall and winter, and a good use of leftover bread. Only change was to saute some bacon with the veg and reduce the caraway to 2 teaspoons--I thought that the flavor was subdued but C said "too much fennel". I left the seeds whole as it doesn't say to grind them up, but wasn't sure if that was the right approach--I feel like it does mean the caraway flavor isn't too pronounced, but also there are hard little seedy bits in the soup. This is improved with a bit of grated aged cheese and pepper on top along with the olive oil. Served with a beet and goat cheese salad.

    • e_ballad on August 26, 2019

      This was a surprise hit at our place, really only being made to use up leftover cabbage (though I will concede that I didn’t use the full amount as 1/2kg cabbage is a LOT of cabbage!). I also reduced the amount of caraway seeds, but I think I could increase to 2 tsp in future outings. Our preschooler decreed this as ‘yummo’.

  • Lamb mechoui with cumin and paprika salt

    • TrishaCP on December 18, 2017

      A really quick meal to prepare for a weeknight- with good flavor.

  • Lamb with chickpea purée and hot mint sauce (Cordero con garbanzos y salsa de hierbabuena)

    • saladdays on August 24, 2013

      This is an excellent recipe, the marinade for the lamb is just right and makes the meat tender and very tasty. the chickpea puree and hot mint sauce add to the whole delicious experience. It is worth using a good quality red wine vinegar for the sauce. I don't think I shall serve traditional cold mint sauce again! Good for entertaining as everyone will enjoy this.

  • Lamb steamed with preserved lemon and cumin (Tangia)

    • FJT on September 29, 2020

      The prep is child's play and 6 hours later you have a wonderful dish. This was simple but superb. Much enjoyed by everyone.

  • Rice pudding (Arroz con leche)

    • FJT on December 04, 2011

      I haven't had rice pudding in 30+ years after the appalling stuff that we used to get for school dinners. However I like all of the ingredients, so I tried it again. This is just wonderful to eat, sweet with that hint of cinnamon and orange ... I'll be making this on a regular basis! Highly recommend.

  • Courgette fritters with feta and dill

    • FJT on April 20, 2014

      Easy to make and really fantastic flavour. Everyone loved these and I'll definitely be making them again this summer!

    • Mayandbill on May 16, 2016

      Agree with FJT. Extremely tasty little fritters with a nice texture thanks, I think, to the chickpea flour. Used a dried mint and dried dill and they were still great.

  • Radish salad with orange-blossom water

    • Melanie on October 16, 2011

      I used a combination of radishes and cucumbers. Love the slight touches of orange and herbs - they only add a slight hint of flavour so the radish remains the star of the dish.

  • Aubergines with oregano and pine nuts (Verduras de murcia)

    • monicahorridge on October 01, 2013

      I was expecting this to be nice; it was actually one of the best aubergine dishes I've ever had. Strongly recommend!

    • Mayandbill on June 18, 2021

      Totally agree with Monica! This is a surprisingly good aubergine dip.

  • Fried aubergines with honey (Berenjenas fritas)

    • aberne on September 28, 2011

      didn't work for me--just came out slightly dense and heavy.

  • Oxtail with Rioja and chorizo (Rabo de toro con Rioja)

    • slouj on November 22, 2020

      This is a fantastic winter warmer. It’s well worth doing the initial cook of the oxtail a good few days in advance as it will sit quite happily in the fridge getting more and more flavoursome. We do this first stage in the slow cooker, leaving it on low for 8 hours or overnight, and therefore reduce the amount of wine down to 500ml.

  • Turkish chopped salad

    • joneshayley on April 18, 2020

      A really fresh and classic presentation of Turkish chopped salad. Lovely as part of a mezze spread

  • Morcilla with caramelised apple (Morcilla con manzana)

    • joneshayley on April 18, 2020

      A classic combination that is worth making again and again. As part of a mezze spread this was the star. Delicious

  • Mushroom salad with sherry vinegar and oregano (Ensalada de setas)

    • Barb_N on October 25, 2014

      This is similar to a recipe in Moro the Cookbook but with sherry vinegar not sherry. Without the acidity of the vinegar the mushrooms fade into obscurity.

  • Saffron potatoes (Patatas con azafran)

    • Barb_N on July 26, 2018

      I did not have the specific variety of potato, nor the dried pepper (sweet paprika is the sub). I did not have access to fresh bay leaves. There is also a missing 100 mL of olive oil. Recipe calls for 200 mL, then uses 1/2 in the beginning and never mentions it again. As I expected, it took a lot longer for the potatoes to get soft. But oh they were worth the wait.

  • Cuttlefish with broad beans and mint (Chocos con habas)

  • Beef tagine with prunes

    • Charlotte_vandenberg on July 30, 2018

      Delicious! Made this often, and every time it’s good.

    • e_ballad on October 21, 2016

      No issues with the recipe, but this was too cloying for us. A very rich stick-to-your-ribs kind of dish.

  • Roast chicken with preserved lemon

    • etcjm on July 19, 2021

      Used thighs instead. Marinated for an hour or so and then cooked. Very good, the skin was great. Will definitely do again.

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  • ISBN 10 0091938538
  • ISBN 13 9780091938536
  • Published Apr 01 2012
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press

Publishers Text

Now in paperback, an exquisite recipe collection celebrating the wonderful traditions of Spanish and North African food

The Moro restaurant was born out of a desire to cook within the wonderful traditions of Spanish and North African food and to explore exotic flavours little known in the UK. It has established itself as one of the most talked about restaurants in the UK winning both the Time Out and BBC Good Food awards for Best New Restaurant when it opened in 1997. The Clarks' first book, "Moro: The Cookbook", has been a runaway success. Its passionate insight and strong culinary vision and ethos captured readers' imaginations. "Casa Moro", the second book from the Clarks, takes the range of flavours beyond those covered in their first. Sam and Sam have created fresh and dynamic dishes that reflect Moro's ever-changing menu ranging from Asparagus with parsley and almonds; Moroccan courgette salad; and Chicken with pine nuts, saffron and fino sherry to Chestnut, almond and chocolate cake. Yet "Casa Moro" is much more than a simple catalogue of recipes; it evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance.

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