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Moro
34-36
Exmouth Market EC1
020 7833 8336; www.moro.co.uk
Samuel
Clark married Samantha Clarke, and the two chefs took a leisurely ramble
through Spain and Morocco. They had ravenous appetites, as lovers do, and they
ate everything in sight. When they returned to London they couldn't stop
craving those flavours, and they began thinking about food in a whole new way.
The result was Moro ("Moor"), the restaurant they opened in 1997. The instant
you open the door, you are transported into an intensely fragrant, ornate
Arab-Spanish world. The authentic, powerful food is based on recipes and
cooking methods that have travelled through the centuries. Because the Clarks
feel that cooking over live wood or real hardwood charcoal is integral to their
shared vision, you'll find a big, wood-burning oven taking pride of place in
the kitchen. And although their food is uncomplicated, it is far from crude. A
whole sea bass, seasoned with lemon and fennel and roasted in that oven, is
drizzled with pan juices and served with a chunky relish made of roughly
chopped pistachios and garlic, given added mystery and allure by orange-flower
water, lemon, and mint-flavours that have been entwined since antiquity. Gleaming
ruby-red seeds from pomegranates, long cultivated in Arabia, transform a rustic
parsley-grain tabbouleh into a sumptuous side. The Clarks have a family now,
and a second home in Spain, but they still eat everything in sight.
Jane
Lear
Jane Lear, a food and travel writer based
in New York City, is the former senior articles editor at Gourmet magazine. A
contributor to The Gourmet Cookbook: More than 1000 Recipes and Gourmet Today:
More than 1000 All-New Recipes for the Contemporary Kitchen, she also co-wrote
(with chef Floyd Cardoz) One Spice, Two Spice: American Food, Indian Flavors.
Moro
is also steeped in Mediterranean culture, in particular, that of Andalucia,
where the cuisines of southern Europe and North Africa create a delicious
synthesis; last time I ate there I started with quail in flatbread with pistachio
sauce, followed it with wood roasted peri-peri chicken with coriander rice and
rocket salad, and concluded with fresh raspberries on a bed of Jerez cream. As
you eat you can watch the chefs at work in the open kitchen at the far end of
the restaurant.
Clive
Sinclair
Clive Sinclair, born in London, is the
author of novels including Blood Libels and Cosmetic Effects. He is a winner of
the Somerset Maugham Award and the PEN MacMillan Silver Pen.
POSTED BY Robert Kahn on October 27th 2011 |
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