Posted 20 hours ago

Moro: The Cookbook

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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.

The subtle use of mixed spices and preserved lemon gives a distinctive flavour to this Moroccan fish stew. The crust method was new for me. The dough contains flour, confectioner's sugar, butter, and an egg yolk. It gets very hard when chilled, and is then grated into a tart pan and is pressed around to make the shell. It was a little difficult to get the pressing even in the fluted edges, otherwise pretty easy.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 Delicious, earthy-flavoured ribs. I cooked in the slow cooker on low for 8 hours to make this a weeknight meal and to make sure the ribs were very tender. After sauteeing the mushrooms, the cooking liquid was poured in with them to simmer for a few minutes before serving. In Marrakech we sought out a small kiosk restaurant we had read about, and through a miracle found it. The name…

To serve, spread the purée on a plate, crumble the feta on top, drizzle with a little more olive oil, and finally sprinkle on the remaining mint. Serve with the crispbread triangles round the edge of the plate. 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!

Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.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. 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.

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