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¼ cup Moro Primero Extra Virgin Olive Oil,2 tablespoons lemon juice,2 tablespoons snipped fresh chives,Sea salt and freshly ground black pepper, to taste,16 peeled cooked King prawns, deveined, tails intact,24 shucked oysters ,8 cooked moreton bag bugs, halved and deveined,Roasted garlic aioli, for serving
Shake Moro Primero Extra Virgin Olive Oil, lemon juice and chives together in a screw top jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.
500g fettuccine, linguine or pappardelle pasta,¼ cup Moro Frutal Extra Virgin Olive Oil,1 cup fresh or panko breadcrumbs,3 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,1/2 cup Moro Frutal Extra Virgin Olive Oil, extra,6 slices pancetta, cut into strips,500g scallops, cleaned,½ cup frozen peas,½ cup white wine,lemon wedges, for serving
Boil pasta in a large pot of salted boiling water until al dente. Meanwhile, to make Pangrattato, heat Moro Frutal Extra Virgin Olive Oil and sauté breadcrumbs with 1 clove crushed garlic until golden and toasted. Combine with lemon rind, parsley and season to taste. Drain pasta, retaining 1 cup of pasta water, and keep warm. Heat 1 tablespoon extra of Moro Frutal Extra Virgin Olive Oil in the pot, add scallops and sear quickly until golden on one side, remove. Sauté pancetta in oil until crisp, then add peas and wine and simmer for 5 minutes. Toss in pasta, scallops and remaining oil until heated through, adding a little pasta water if needed. Season to taste and portion into pasta bowls. Sprinkle with Pangrattato and serve with lemon wedges.
1/3 cup Moro Primero Extra Virgin Olive Oil,1 tablespoon finely chopped continental parsley,1 tablespoon finely chopped chives,1 tablespoon finely chopped dill,1 tablespoon lime or lemon juice,500g sushi-grade salmon fillets, skinned, bones removed,sea salt flakes and freshly cracked black pepper, to taste,1 ½ tablespoons baby capers,80g baby rocket leaves,Crostini, for serving
Mix Moro Primero Extra Virgin Olive Oil, herbs and lemon juice together in a screw-top jar and shake to combine. Finely slice salmon across the grain and arrange on serving plates in an overlapping pattern.
Just before serving, dress rocket with a little Herbed Olive Oil and season to taste. Season salmon with salt and pepper, drizzle with remaining Herbed Olive Oil and garnish with capers and rocket.
Serve with Crostini.
1.8 - 2kg easy-carve leg of lamb roast, at room temperature,4 cloves garlic, cut into slivers,½ cup Moro Tradicional Olive Oil,2 tablespoons seeded mustard,½ bunch fresh rosemary sprigs,sea salt and freshly ground black pepper, to taste,2 cups dry white wine
Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic. Combine half the Moro Tradicional Olive Oil and mustard together to make a paste and use to coat lamb. Break rosemary into small sprigs and insert in the incisions so they poke out. Place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan. Roast at 200ºC for 1¼ hours, basting occasionally and adding more wine if needed. Remove lamb and rest on a board covered with foil for 15 minutes before carving. Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb. Season and serve over lamb slices.
2 tablespoons Moro Tradicional Olive Oil,1 small onion, chopped,1 clove garlic, chopped,1 rasher bacon, chopped,200g chicken mince,¼ cup shelled pistachio nuts,1 bunch fresh thyme,1 turkey fillet (approximately 1kg), butterflied*,12 thin slices prosciutto,freshly ground black pepper, to taste,1/3 cup Moro Tradicional Olive Oil, extra ,grated rind of 1 orange,1 cup freshly squeezed orange juice,2 cloves garlic, crushed,2 teaspoons French mustard
Heat Moro Tradicional Olive Oil in a fry pan and sauté the onion, garlic and bacon until softened and bacon is golden. Allow to cool and combine with chicken mince, pistachio nuts and 1 tablespoon chopped thyme leaves. Cover butterflied turkey fillet with a sheet of plastic wrap and lightly batten out to 2 cm thickness. Lay mince mixture along the center and roll up to enclose, securing with skewers. Wrap in prosciutto, season with pepper and place in a baking dish with half the remaining thyme sprigs. Combine extra olive oil with orange rind, juice, garlic and mustard and pour over turkey. Bake at 200°C for 35-40 minutes, basting regularly until golden brown and cooked through. Cover with foil and allow to rest for 10 minutes before removing skewers and carving. Arrange on a platter and serve on a bed of Pear and Parsnip Puree drizzled with pan juices and garnished with remaining thyme.
500g butternut pumpkin, peeled and diced,1 red onion, diced,4 rashers bacon, finely sliced,¼ cup Moro Primero Extra Virgin Olive Oil,1/2 teaspoon salt,Freshly ground black pepper, to taste,500g penne pasta,¼ cup Moro Primero Extra Virgin Olive Oil,¼ cup fresh basil or parsley leaves,1/2 cup freshly grated Parmesan,Shaved Parmesan, for serving
Combine pumpkin, onion, bacon, Moro Primero Extra Virgin Olive Oil, salt and pepper in a baking dish and roast at 200ºC for 30 minutes until tender and slightly browned. Meanwhile, boil pasta in a large pot of salted boiling water until ´al dente´. Drain pasta, reserving 1 cup liquid, and toss pasta with roast pumpkin mixture, Moro Primero Extra Virgin Olive Oil, grated Parmesan and basil. Stir in enough of the reserved liquid to moisten the pasta. Season to taste and serve with Parmesan shavings.
1 large red capsicum,Moro Primero Extra Virgin Olive Oil, for drizzling,sea salt and freshly ground black pepper, to taste,2 large potatoes, peeled and quartered,4 cloves garlic, peeled,2 tablespoons Moro Primero Extra Virgin Olive Oil,12 slices baguette,6 slices prosciutto, cut in half,12 pimento stuffed green olives
Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.
2 teaspoons Moro Tradicional Olive Oil, 8 thin slices pancetta, cut into strips,¼ cup Moro Tradicional Olive Oil, extra,1 leek, cut in half lengthwise and sliced,1 small red capsicum, finely diced,2 cloves garlic, crushed,1 small red chilli, sliced,2 cups pinot noir, merlot or grenache red wine,2 kg fresh mussels, de-bearded,½ cup continental parsley leaves,100g unsalted butter, cubed,6 slices crusty bread
Heat Moro Tradicional Olive Oil and sauté pancetta until crispy. Drain on absorbent paper. Heat extra olive oil in a large pot and cook leeks over low heat, stirring occasionally, for 15 minutes until softened. Add capsicum, garlic and chilli and sauté until softened. Add wine and mussels and simmer covered for 5-10 minutes, stirring occasionally, until mussels have opened. Turn off heat and stir in parsley and butter until butter has melted. For each serve, place a slice of bread in the bottom of a bowl, top with mussels and red wine sauce and serve sprinkled with crisp pancetta.
2 tablespoons Moro White Italian Dressing,1 tablespoon fresh or frozen raspberries,2 tablespoons Moro Delicado Light Taste Olive Oil,sea salt and freshly ground black pepper, to taste,200g snow peas, trimmed,2 large nectarines, cut into wedges,750g peeled and deveined green prawn cutlets (tails intact),200g baby rocket leaves, washed,sea salt and freshly ground black pepper, to taste,1 tablespoon shelled pistachio nuts, cut in half
Combine Moro White Italian Dressing and raspberries, crush with the back of spoon and stand for 10 minutes. Strain into a screw-top jar with Moro Delicado Light Taste Olive Oil, season to taste and shake to combine. Blanch snow peas in boiling water until just tender, drain and refresh under cold water. Char grill nectarine wedges on cut sides until grill marks appear. Season prawns liberally with pepper and char grill until just cooked. Season with salt to taste. Combine prawns, snow peas, rocket, nectarines and half the dressing. Portion onto serving plates, drizzle with remaining dressing and sprinkle with pistachio nuts just prior to serving.
450g fresh hokkien noodles,¼ cup Moro Delicado Light Taste Olive Oil,3 teaspoons grated ginger,2 cloves garlic, crushed,1 large carrot, cut into matchstick strips,500g peeled green prawns, deveined,200g snow peas, trimmed,2 tablespoons lime or lemon juice,1 ½ tablespoons fish sauce,1 teaspoon sugar,1/2 cup fresh coriander leaves
Place hokkien noodles in boiling water for 2 minutes, separate and drain. Heat Moro Delicado Light Taste Olive Oil in a wok or large non-stick fry pan and stir fry ginger, garlic and carrot strips for 1 minute. Add prawns and stir fry until just starting to turn pink. Add snow peas, juice, fish sauce and sugar and stir fry until snow peas are tender. Add noodles and stir fry until heated through. Stir in coriander and serve immediately.
