Morito by Samuel Clark and Samantha Clark

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  • Flatbread

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Middle Eastern
    • Ingredients: strong white bread flour; dried yeast; za'atar
    • Accompaniments: Baba ghanoush; Lamb chops mechoui
    show
  • Morito rolls

    Morito rolls

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Spanish
    • Ingredients: strong white bread flour; dried yeast
    • Accompaniments: Pigeon and mellow garlic purée
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  • Chorizo and fennel seed rolls

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Spanish
    • Ingredients: strong white bread flour; dried yeast; chorizo sausages; fennel seeds
    show

  • Green olive and walnut rolls

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Turkish
    • Ingredients: strong white bread flour; dried yeast; green olives; walnuts; coriander seeds; parsley; lemons
    show

  • Squid ink rolls

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze
    • Ingredients: strong white bread flour; dried yeast; squid ink
    • Accompaniments: Mojo verde
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  • Leek and feta gözleme

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Bread & rolls, savory; Small plates - tapas, meze; Turkish
    • Ingredients: strong white bread flour; dried yeast; leeks; Aleppo chilli flakes; mint; cumin seeds; dried oregano; feta cheese
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  • Marinated olives

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Dressings & marinades; Small plates - tapas, meze; Cooking ahead; Moroccan; Vegan; Vegetarian
    • Ingredients: mixed olives; pickled chillies; coriander seeds; fennel seeds; black peppercorns; red chillies; bay leaves; parsley; preserved lemon rind
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  • Iced almonds with salt

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: blanched almonds; Maldon salt
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  • Roast almonds with paprika

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Spanish; Vegan; Vegetarian
    • Ingredients: blanched almonds; smoked Spanish paprika; Maldon salt
    show

  • Crispy capers

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Mediterranean; Vegan; Vegetarian
    • Ingredients: capers in brine; olive oil
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  • Homemade pickles

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Chutneys, pickles & relishes; Small plates - tapas, meze; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: dry white wine; moscatel vinegar; red chillies; coriander seeds; bay leaves; carrots; cauliflower; garlic
    • Accompaniments: Falafel (Taameya)
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  • Morito dukkah

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Spice / herb blends & rubs; Cooking ahead; Egyptian; Vegetarian
    • Ingredients: sesame seeds; cumin seeds; coriander seeds; roasted unsalted cashew nuts; hot paprika; Aleppo chilli flakes
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  • Quail's eggs, cumin and salt

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Egg dishes; Small plates - tapas, meze; Moroccan; Vegetarian
    • Ingredients: cumin seeds; quail eggs; Maldon salt
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  • Cherry chilli peppers, labneh and pine nuts

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Mediterranean; Vegetarian
    • Ingredients: pine nuts; labneh cheese; za'atar; mint; pickled cherry chillies
    show

  • Gilda

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Main course; Small plates - tapas, meze; Spanish
    • Ingredients: green olives; salted anchovies; pickled silverskin onions; pickled guindilla peppers
    • Accompaniments: Red pepper tortilla
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  • Anchovy, tuna and olive

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Sauces, general; Main course; Small plates - tapas, meze; Spanish
    • Ingredients: salted anchovies; canned tuna; green olives; sunflower oil; egg yolks; moscatel vinegar; red onions; parsley; pickled guindilla peppers
    show

  • Boquerón, caper berry and piquillo pepper

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Spanish
    • Ingredients: boquerones anchovies; jarred piquillo peppers; parsley; caper berries
    show

  • Squid, caper berry and tomato

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: squid; bay leaves; rosemary; thyme; cherry tomatoes; Cabernet Sauvignon vinegar; dill; caper berries
    show

  • Octopus, potato and guindilla

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: octopus; white onions; bay leaves; potatoes; green olives; pickled guindilla peppers; smoked Spanish paprika
    show

  • Prawn, artichoke and jamón

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: cooked prawns; preserved artichokes; jamón; parsley
    show

  • Asparagus, jamón and quail's egg

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Egg dishes; Sauces, general; Small plates - tapas, meze; Main course; Spanish
    • Ingredients: asparagus; jamón; quail eggs; sunflower oil; egg yolks; moscatel vinegar
    show

  • Tomato toast (Pan con tomate)

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Breakfast / brunch; Spanish
    • Ingredients: strong white bread flour; dried yeast; tomatoes; store-cupboard ingredients
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  • Tomato toast with jamón (Pan con tomate con jamón)

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Breakfast / brunch; Small plates - tapas, meze; Main course; Spanish
    • Ingredients: strong white bread flour; dried yeast; tomatoes; jamón Ibérico de Bellota
    show

  • Quail's eggs and jamón

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Egg dishes; Small plates - tapas, meze; Main course; Spanish
    • Ingredients: strong white bread flour; dried yeast; quail eggs; tomatoes; jamón Ibérico; ground cumin
    show

  • Lomo, jamón and green pepper (Serranito)

    from Morito Morito by Samuel Clark and Samantha Clark

    • Categories: Small plates - tapas, meze; Main course; Spanish
    • Ingredients: long green chillies; pork fillets; fennel seeds; strong white bread flour; dried yeast; tomatoes; jamón Ibérico
    show

Notes about this book

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Notes about Recipes in this book

  • Quail's eggs, cumin and salt

  • Red pepper tortilla

    • Livia on June 24, 2018

      Could do with a bit more paprika and thyme. Will definitely make again.

  • Anchovy, egg and harissa brik

    • Charlotte_vandenberg on May 26, 2019

      Ready made bric pastry, harissa, anchovies, cilantro and egg.. fast, easy, looks beautiful and tastes awesome!

  • Beetroot borani

    • Futuregirl23 on January 06, 2023

      This is beyond good! Made the recipe exactly as described.

  • Spinach, fennel and herb pie

    • Charlotte_vandenberg on September 06, 2017

      Delicious! Made a lot less pie dough and only covered the top, which was also fine. Will definitely make it again.

  • Sea bass ceviche, Seville orange and cumin

    • Hansyhobs on January 17, 2023

      Fantastic, would do again

  • Scallops a la plancha - Sevile orange butter sauce

    • Hansyhobs on January 17, 2023

      Extremely tasty and easy to put together.

  • Mushroom and prawn rice

    • saladdays on May 24, 2014

      An interesting recipe that cooked well, really a simplified paella. I didn't make my own fish stock as I couldn't get prawns in shells (the shells are used for the stock) but used a good quality bought one and it tasted fine, there are a lot of other ingredients in this that blend together well. A very good supper!

  • Lamb chops mechoui

    • Breadcrumbs on July 21, 2015

      p. 220 – Truly scrumptious little morsels of meat! The spicing here was perfect. The overnight marinade ensured the flavours were infused throughout the chops and the pre-and post grill dusting with spices mirroring those in the marinade ensured no spice was left behind…every element of the seasoning was discernable and delicious. I served these with a Yogurt Garlic Sauce and Kisir from Paula Wolfert’s Cooking of the Eastern Mediterranean. What a treat and a new way for us to enjoy lamb. Photos here: http://chowhound.chow.com/topics/1017980?commentId=9649836#9649836

    • TrishaCP on November 17, 2019

      The seasoning on these chops is delicious. Served with a tahini and yogurt sauce.

  • Lamb and prune tagine

    • Charlotte_vandenberg on January 20, 2021

      Very nice and comforting on a cold winter night. Served with couscous and roast pumpkin from the oven.

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  • ISBN 10 0091947308
  • ISBN 13 9780091947309
  • Linked ISBNs
  • Published May 01 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

As the little sister of Moro, Morito is making a name for herself in her own right as the younger, noisier more boisterous sibling. With an orange Formica bar and tables set out in the cobbled road, you could be forgiven for thinking this tapas and mezze restaurant had pulled you through a vortex into a Barcelona side street. Now comes the book of this hugely successful restaurant. Photographed over the course of two years in and around the restaurant - often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. The food, as all the best tapas should be, is seasonal - making something magical appear from a bulk delivery of artichokes or beetroot. Through simple steps, you can learn to do the same. Classic ingredients and fresh flavours provide exciting, authentic sharing plates, that you won't want to pass around to your dinner guests. Choose from small moritos - classic Padron Peppers, Beetroot Borani with Feta and Walnuts, and Salt Cod Croquettes; larger plancha - Palamos Prawns with Avocado Mojo, Pork Belly with Cumin and Paprika; specials: Garlic Scapes with Peas and Prawns; montadito (small sandwiches) of Tomato Toasts or Crab with Chilli and Oloroso Sherry; with an impressive selection of salads and vegetable plates: Grilled Courgette with Mint and Pine Nuts, Bulgar and Walnut Kofte. And the puddings, or rather, the dulce: Malaga Raisin Ice Cream and Crema Catalana.

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