Casa Moro - Cookbook Review
Casa Moro - The Second Cookbook by Sam and Sam Clark
A really great recipe book inspired by Spanish and the Mediterranean Muslim countries. The way the Clark's "do" their food is great, it's real and homely restaurant fare
Opening Casa Moro – The Second Cookbook by Sam and Sam Clark is like beginning a journey. You can’t wait to start out, the duration will be enjoyable and the memories will last a lifetime. So with the inevitable growth and invaluable lessons to be learnt along the way, plan to work through every dish until the journey's end.
It's a personal invitation to travel with Sam and Sam Clark to the world that inspires them.
Posh Peasant Food
The Clarks share their passion for good food and interesting flavours with down-to-earth ingredients - posh peasant food. They take simple home-produce and turn out gourmet dishes served in their restaurant - Moro, with fabulous style.
Mouth-watering recipes such as Paella with Chicken and Prawns, Oxtail with Rioja and Chorizo are interspersed with photographs of the Clarks at work and at play together with photos of wonderful fresh produce and cooked dishes in their finished state.
The book's major influence is Spanish with a particular focus on the area south of the Alpujarras where they have a second home. The Clarks openly admit to asking their friends and neighbours what they are eating today, then go and make their own - probably far superior - version.
Muslim Influences
Muslim influences from around the Mediterranean Sea also feature in recipes like like Chicken Fatee with Rice, Crispbread and Yoghurt from the Lebanon or Chickpeas with Pomegranate Molasses, yummy.
Not every recipe has a photo to accompany it. Though we adore the photos, this leaves more room for recipes -- which are really the bigger thrill. .
The book is printed on non-glossy paper from sustainable forests -- a nice, envrionmentally friendly touch. Although maybe a little further down-the-road my well-thumbed copy should have washable pages! It will be well-read and well-used.
It’s not a little book, a light book or a cheap book but it is a welcome addition and a learning manual that challenges me, so thank you Sam and Sam for this ongoing cookery class.
Here are some more recipes from the Casa Moro Cookbook to tempt you.
- Tangia – Lamb steamed with Preserved Lemon and Cumin
- Vieras con migas – Scallops with breadcrumbs
- Patatas Aliñadas – Warm Potato Salad with Red Onion and Sweet Vinegar
- Pine Nut, Raisin and Dill Pilav
Casa Moro The Second Coobook is from available from Ebury Press priced for £25.00.
To make some home-made Moroccan-style preserved lemons see my recipe
