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Morito by Samuel Clark and Samantha Clark

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Notes about this book

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Notes about Recipes in this book

  • 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

  • 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!

  • Quail's eggs, cumin and salt

  • 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.

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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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