Casa Moro: The Second Cookbook by Samantha Clark and Samuel Clark

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    • Categories: Rice dishes; Appetizers / starters; Main course; Winter; Spanish
    • Ingredients: rabbit; carrots; tomatoes; bay leaves; parsley; Spanish onions; green peppers; rosemary; almonds; saffron; Calasparra paella rice; lemons; onions; garlic; black peppercorns; dried ñora peppers
    • Categories: Salads; Appetizers / starters; Winter; Spanish; Vegetarian
    • Ingredients: thyme; frisée; sorrel; watercress; pomegranates; walnuts; fresh cheese
    • Categories: Soups; Appetizers / starters; Spring; Spanish; Vegetarian
    • Ingredients: fennel; saffron; dried white beans; waxy potatoes; bean cooking liquid; parsley or fennel tops
    • Categories: Side dish; Suppers; Spring; Spanish
    • Ingredients: Spanish onions; brown lentils; fennel; green peppers; tomatoes; bay leaves; carrots; garlic; stock; wild fennel leaves; nettle tops; potatoes; sweet paprika; hot paprika
    • Categories: Side dish; Spring; Spanish; Vegetarian; Vegan
    • Ingredients: almonds; Spanish onions; leeks; carrots; spring greens
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Spring; Spanish; Vegetarian
    • Ingredients: asparagus; wild garlic; eggs; toasted bread of your choice
    • Categories: Salads; Side dish; Summer; Spanish; Vegetarian; Vegan
    • Ingredients: red onions; waxy potatoes; oregano
    • Categories: Main course; Summer; Spanish
    • Ingredients: lamb legs; thyme; Spanish onions; tomatoes; black peppercorns; waxy potatoes; garlic; lemons
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    • Categories: Sauces for meat; Main course; Fall / autumn; Spanish
    • Ingredients: almonds; white bread; pork shoulder; tomatoes; bay leaves; garlic; sweet paprika; onions; white wine; dried ñora peppers
    • Categories: Cakes, large; Dessert; Fall / autumn; Spanish
    • Ingredients: eggs; blanched almonds; store-cupboard ingredients
    • Categories: Bread & rolls, savory; Spanish; Vegan
    • Ingredients: semolina flour; strong white bread flour; dried yeast
    • Categories: Bread & rolls, savory; Spanish; Vegan
    • Ingredients: wholemeal flour; bread flour; pumpkin seeds; sunflower seeds; poppyseeds; sesame seeds; sunflower oil; strong white bread flour; dried yeast
    • Categories: Bread & rolls, savory; Moroccan
    • Ingredients: wholemeal flour; bread flour; anise seeds; dried yeast; liquid honey; strong white bread flour; coarse semolina
    • Accompaniments: Moroccan eggs with tomatoes and cumin
    • Categories: Bread & rolls, savory; Spanish; Vegan
    • Ingredients: anise seeds; fine polenta; strong white bread flour; dried yeast
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    • Categories: Bread & rolls, savory; Quick / easy; Spanish; Vegan
    • Ingredients: dried yeast; strong white bread flour
    • Categories: Bread & rolls, savory; Spanish; Vegan
    • Ingredients: dried yeast; strong white bread flour
    • Categories: Pizza & calzones; Main course; Turkish
    • Ingredients: lamb shoulder; ground allspice; tomatoes; caster sugar; parsley; dried yeast; strong white bread flour; garlic; lemons
    • Categories: Pizza & calzones; Main course; Lebanese
    • Ingredients: minced lamb; ground cinnamon; pine nuts; pomegranate molasses; dried yeast; strong white bread flour; onions; pomegranate seeds
    • Categories: Pizza & calzones; Main course; Turkish
    • Ingredients: strong white bread flour; dried yeast; butter; stuffing of your choice
    • Categories: Pizza & calzones; Main course; Turkish; Vegetarian
    • Ingredients: spinach; ground allspice; sumac; strong white bread flour; dried yeast; butter
    • Categories: Pizza & calzones; Main course; Turkish; Vegetarian
    • Ingredients: potatoes; spring onions; caraway seeds; dill; strong white bread flour; dried yeast; butter; chilli flakes
    • Categories: Bread & rolls, savory; Spanish
    • Ingredients: fennel seeds; cooking chorizo sausages; dried yeast; strong white bread flour
    • Categories: Pies, tarts & pastries; Appetizers / starters; Spanish; Vegetarian
    • Ingredients: polenta; caster sugar; strong white bread flour; stuffing of your choice

Notes about this book

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Notes about Recipes in this book

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

    • tgirlza on January 16, 2024

      Marinade is wonderful with lamb rump on the barbecue.

    • 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.

    • etcjm on January 21, 2024

      The smell of this lamb cooking is incredible and yes it would be really good as a bbq marinade as mentioned in the other notes. I used chops, so due to their thickness they were finished off in the over. The chickpea puree was interesting - yes everyone expected it to be like hummus and it isn't. I will do this again - but not in the immediate future. Jury is out on the mint sauce. Served with tenderstem broccoli cooked on the griddle which cooked the lamb. Very good meal all round.

  • 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 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.

  • 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.

    • stepharama1 on June 16, 2022

      I sifted through many zucchini fritter recipes before settling on this one. I'm so glad I did! The chickpea flour plus the generous use of fresh herbs makes this recipe extra delicious!

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Lentils with chorizo (Lentejas)

    • stepharama1 on June 13, 2022

      Hearty, flavorful and yummy! I omitted morcilla and used good quality smoked bacon instead of the tocino/jamon. It was plenty meaty enough without the morcilla and had a wonderful smoky, umami flavor. I used beluga lentils.

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  • ISBN 10 0091894492
  • ISBN 13 9780091894498
  • Linked ISBNs
  • Published Nov 04 2004
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

Since Moro opened in 1997, the restaurant has gone from strength to strength. And, when Moro The Cookbook was published in 2001, the food passions of the owner-chefs, Samuel and Samantha Clark, were revealed to a much wider, and increasingly widely appreciative, public.

Moro The Cookbook explored the culinary traditions of Spain and the Muslim Mediterranean from a historical perspective. In this new book, Casa Moro, the Clarks maintain the same theme, but approach it from a much more personal point of view. It was while traveling through Spain and Morocco on their three-month honeymoon that they first discovered and defined what was to become their philosophy of food. Here they develop this theme and explain it in greater detail how they are constantly encountering new flavors and and flavor combinations. A major influence has been the small village in the heart of Moorish Andalucia, which has become a second home to the Clarks and their young family.

The passionate insight and strong vision of Moro The Cookbook are echoed in Casa Moro, the name of their little Spanish house. The recipes, many of which have not been documented before, are as flavorful and accessible as in the forst Moro book. Ranging from infinitely variable starters and tapas to the slow-cooked meat stews and fresh salads of Morocco, through home-curing and wild foods, the book is, however, very much more than a catalogue of recipes. It is a personal and highly evocative account of a culinary journey that resonates with history, tradition, and most important of all, delicious dishes.

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