The marriage of the sweet peppers, salty anchovies and creamy egg make this toast a visual and taste sensation.

Moro: The Cookbook | Eat Your Books Moro: The Cookbook | Eat Your Books

Excellent dish. I used mussels (couldn't get clams) and monkfish tail (not intentional - was supposed to fillet). You can prep well ahead and add fish/shellfish when you're nearly ready to serve. A lot of rosemary in the dish - however the balance of flavour was excellent. Could use any fish and I personally wouldn't use shellfish next time. I roughly ground the almonds, but next time would grind them finer, i guess I misinterpreted the instructions and it did affect the overall dish, I know next time! I served this with steamed brown basmati rice and some grilled asparagus with a honey & sherry vinaigrette from The New Spanish Table (reviewed in the adjunct thread). The asparagus was awesome! This is a terrific, warming dish that I really should turn to more often than I do. it is perfect for the holidays, the seafood flavors boosted by rosemary, a soffrito, wine, and ground almonds. It is simple, despite being unusually delicious, perfect for a special meal or for any weekend night. I used shrimp instead of clams, as that is what I had on hand, but will look to repeat this soon with monkfish and clams. What I made:Labneh, Carrots, Caraway and Pistachios and Roasted Aubergines with Tomatoes and Tahini. My friend Sara Fanelli baked this gluten-free cake for us. We love it, especially with a little sea salt sprinkled on top.Wonderful flavours and texture. Not an everyday ice cream but definitely one for when you're entertaining. Best served with copious amounts of luscious PX!

Spanish Cookbooks You Need In Your Kitchen | Culture Trip Spanish Cookbooks You Need In Your Kitchen | Culture Trip

The book suggests the sauce reduce for approx 5 mins but mine needed more time. Approx 20 additional minutes in fact. Put the chunks of chocolate into a bain-marie (a heatproof bowl set over barely simmering water). Once melted, remove from the heat and stir in the butter to melt. Stir in the caster sugar, ground almonds and a small pinch of sea salt. I would definitely use westminstr's method of cooking the rice in the future-though to be fair I didn't have basmati rice. (COVID cooking.) But it seems easier with the same result. The flavors are great. roasting potatoes 1kg, such as maris piper, peeled and cut into quarters or sixths, depending on size Add the peas and fish, replace the lid and cook for 5-8 minutes, until just cooked through. Remove from the heat, turn the fish and leave to rest for 5 minutes.

Using a hand blender or food processor, blitz everything except the potatoes, peas and fish. Season with salt and pepper. Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Bring to a simmer, pop the lid on and cook for 5 minutes.

The Moro Cookbook by Samantha Clark, Samuel Clark - Waterstones

Instead of frying my potatoes, I’ve taken to roasting them. I peeled, then cut the potatoes into chunks before tossing in EVOO, paprika, S&P then roast them at 400F until tender, tossing at least once. To serve, the sauce is spooned atop the potatoes. The book suggests you can pass paprika and aioli at the table which we did.

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Prep for this dish is very simple. Garlic is crushed w salt, transferred to a small mixing bowl before whisking in tahini and then thinning out w lemon juice and water. The authors suggest 5 tbsp of water however I didn’t need much more than a tbsp to achieve the desired consistency of double cream. Sauce is then seasoned w S&P. I used the marinade on baked salmon. I definitely think this would be tastier on fried fish, but if I tried it again, I would reduce the amount of cumin. Loved everything about this dish! Great textural contrast between the crispy chorizo, soft beans, and juicy tomatoes. Moro Easy is the new cookbook from Sam &Sam Clark, with a focus on home-cookingpaired with their signature use of flavours andingredients from North Africa and SouthernSpain. Moro Easy contains simple, no-fussrecipes which will have wide appeal for thehome cook. Whether you love Fattoush or you’re not a fan, I’d highly recommend this version. So fresh and flavourful. The dressing is perfect with just the right amount of tang. The butter pita take it over the top. A terrific salad perfect for summer bbqs! mr bc had 3 helpings. Seriously. Photos here: http://chowhound.chow.com/topics/846987?commentId=9615064#9615064