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The Moro Cookbook (Anglais) Broché – 22 juillet 2003

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Descriptions du produit


Lomo con leche
Pork cooked in milk with bay and cinnamon

Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.

Serves 4-6
1-1.5 kg boned organic or free-range pork loin, with skin removed
1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme
4 tablespoons olive oil
1/2 cinnamon stick
3 bay leaves, preferably fresh
1.5 litres milk
sea salt and black pepper

Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing.

We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour.

Revue de presse

"A rare and special cookbook" (Nigel Slater)

"The Clarks have a way of making food taste wonderful" (Claudia Roden)

"This is a superb collection of recipes, all of which I plan to cook" (Rose Gray)

"I could happily cook my way through this book from start to finish" (Lindsey Bareham Evening Standard)

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x93d96e70) étoiles sur 5 18 commentaires
40 internautes sur 42 ont trouvé ce commentaire utile 
HASH(0x9411d330) étoiles sur 5 Mouth-wateringly delicious! 20 octobre 2001
Par Tony Watson - Publié sur Amazon.com
Format: Relié
This book is an absolute joy - obviously Sam & Sam really love their food; using all natural ingredients, (but not to the extremes of Crank's) they re-create the recipes they found during a 3-month trip round Spain, Morocco and Algeria, prior to setting up their 'Moro' restaurant in the UK.
They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).
The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!
Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!
Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.
25 internautes sur 29 ont trouvé ce commentaire utile 
HASH(0x9405251c) étoiles sur 5 Fabulous but not for first-timers 29 janvier 2004
Par J. Holland - Publié sur Amazon.com
Format: Broché
This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.
This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.
17 internautes sur 20 ont trouvé ce commentaire utile 
HASH(0x94052324) étoiles sur 5 A cookbook for those who aspire to go beyond bland tapas 4 avril 2008
Par T. Mylan - Publié sur Amazon.com
Format: Broché
I'm not sure if it's just me but it seems like the authors from the UK are writing books that are much more than vehicles for there current pet project restaurant (unlike most name droppy American/New York chefs).

To me Moro has a depth in its approach that is more akin to Bertolli's Cooking by Hand than Battalis Babbo. If you are hungering for a comprehensive exploration of the multi-facets of Spanish cooking at its simplest and least clichéd Moro is the book for you.

Honestly its worth it just for the mackerel recipe midway through the book. A butterflied fish cooked hot and quick and then dressed with olive oil, garlic and paprika. A revelation and a brilliant recipe for any struggling bistro chef to boot.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x94052750) étoiles sur 5 Spanish, North African and Eastern Mediterranean kitchen, great for people who have lactose or meat restrictions... 8 octobre 2013
Par Helpful Advice - Publié sur Amazon.com
Format: Broché
"Moro: The Cookbook" by Sam Clark is cooking guide for meals that are combination of Spanish and Muslim kitchen, that originate from the time when Spain was occupied by Moors, the Muslims who came across the Mediterranean.

Inside, the reader won't only find lot of unknown recipes that mix Spanish, North African and Eastern Mediterranean kitchen but will also learn some culinary facts about these less known cultures.

This book can be especially recommended to people who have some dietary restrictions considering lactose or meat, because inside you'll find number of great vegetarian recipes.
And although the meals are mostly unknown for Western people, they are made more or less from the easily available ingredients, while some exotic are optional, though they raise each dish step higher making it more original and authentic.

So far, I tried the Falafel, traditional Arab food, something I saw many times while traveling but never tried it.
It's made from chickpeas and fava, and it's very delicious.

The only drawback for some will be that although the presented meals are not hard to cook, they will require some additional time to prepare then usually needed, given its diversity from what we are used for.

But if you give it a try you certainly won't regret, it will be well worth your effort.
"Moro: The Cookbook" is good cookbook to have near you, something a bit exotic but still fairly easy to prepare and due to that I can fully recommend it.
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x9405209c) étoiles sur 5 I was happy to find the Moro books at a decent price ... 1 avril 2015
Par LNB - Publié sur Amazon.com
Format: Broché Achat vérifié
I was happy to find the Moro books at a decent price point in paperback. I ordered both Moro and Moro East and was extremely disappointed when they arrived. Moro cover had already come unglued from the binding upon arrival. I sent both back, and will now just wait to buy second hand copies of the hardcovers when they come up. It's such a shame because the cover art is so beautiful, and the recipes lovely - the flimsy binding is a disservice to the book.
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