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2 tsp Smoked paprika ,2 tsp Brown sugar,1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil,6 Chicken marylands, halved ,250g Cherry tomatoes on the vine ,1 Cured chorizo, casing removed, finely chopped,100ml Moro Tradicional Olive Oil,1/2 cup Fresh breadcrumbs,1/2 cup Hazelnuts, toasted until dark golden,2 Garlic cloves, crushed,1/2 cup Flat-leaf parsley leaves, roughly chopped,2 tbs Moro Sherry Vinegar
Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over. Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top. Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes. Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo. Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden. Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.
600g Brushed potatoes pealed and sliced roughly into 5-7 mm thick,200ml Moro Primero Extra Virgin Olive Oil ,1 Medium onion halved and thinly sliced,12 Free range eggs
Heat the oil in a 25-30 cm non-stick fry pan and add the potatoes, they should all fit in one batch. Cook on a gentle heat until soft not brown. Remove from pan and then add the onions to the hot oil and cook until they are soft and sweet then remove from oil. Drain the hot oil leaving behind around 30ml. In a large bowl beat the 12 eggs, 1 teaspoon salt, then add the warm potato and onion mix well. Return the mixture to the pan. The pan must be hot when the mixture is returned otherwise is may stick to the sides making it difficult to flip. Reduce the heat to medium and cook for 5-8 min. Place a plate on the top of the pan and gently flip the tortilla onto the plate. Slide the tortilla back into the pan and cook for a further 5 minutes. Serve hot as is or with garlic aioli.
½ Baguette, cut into thin slices,Moro Garlic Infusion, for drizzling,Sea salt and freshly ground black pepper, to taste,100g Goat’s cheese,200g Rocket leaves,8 Slices prosciutto,2 Peaches, cut into wedges,2 tablespoons Toasted pine nuts
Place baguette slices on an oven tray and drizzle with Moro Garlic Infusion and sprinkle with sea salt on both sides. Grill on both sides until toasted. Allow to cool and spread with goat’s cheese. Place rocket on a large platter or individual plates and arrange prosciutto and peach wedges on top. Drizzle with Moro Garlic Infusion and Moro Gourmet Italian Glaze and top with goat’s cheese croutes. Sprinkle with pine nuts and pepper.
2 Slices prosciutto,12 Oysters,1½ tablespoons Moro Balsamic Vinegar with Extra Virgin Olive Oil,½ Avocado, finely diced,Fresh sliced chives, for garnish
Place prosciutto on a baking paper lined oven tray and bake at 200°C for 5-8 minutes until crisp. Allow to cool and crumble into flakes. Arrange oysters on a platter and drizzle each with ½ teaspoon shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil. Top oysters with avocado, sprinkle with prosciutto flakes and sliced chives.
12 Baby cos lettuce leaves,1 Avocado, sliced,12 Peeled cooked King prawns, tails intact,1 Lime, halved,1 Red Chilli sliced, seeded or without seeds ,Moro Primero Extra Virgin Olive Oil, for drizzling,Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
1 Baby fennel, cut into quarters,1 Bunch Dutch carrots, scrubbed and trimmed,1 Red capsicum, deseeded and cut into thick strips,1 Bunch baby beetroot, scrubbed, trimmed and halved,1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil,sea salt and freshly ground black pepper, to taste,100g feta cheese, crumbled,fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
2 Zucchini, cut lengthwise into thin slices,1 Punnet cherry tomatoes,4 Cloves garlic, smashed,½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,4 x 4 Chop lamb racks, cut into double chops,2 cups Frozen peas, thawed,2 x 125g Balls buffalo mozzarella,½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
200g Fresh lasagna sheets,Sea salt and freshly ground black pepper, to taste,½ cup Moro Intenso Extra Virgin Olive Oil,4 Spring onions, finely chopped,200g Baby spinach,200g Smoked salmon,Basil leaves and lemon wedges, for serving
Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
1 Mango, finely diced,¼ Red capsicum, finely diced,2 tablespoons Shredded fresh mint leaves,Moro Classic Vincotto, for drizzling,1 tablespoon Moro White Wine Vinegar,1 Chilli, with or without seeds ,1 tablespoon Caster sugar,3 teaspoons Fish sauce,6 Duck breasts,Sea salt, for sprinkling,3 Lebanese cucumbers, shaved into ribbons with a peeler,Rice noodles or rice, for serving
Combine mango, capsicum, chilli and shredded mint together and drizzle to taste with Moro Classic Vincotto. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Classic Vincotto and season with salt. Place skin side down in a cold fry pan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Classic Vincotto and serve with rice noodles.
1 Medium size eggplant, diced,1 Punnet cherry tomato, cut in half,1cup Green pitted olives, sliced,½ Red onion, diced,2 tablespoons Fresh basil,Salt & pepper, to season,Moro Primero Extra Virgin Olive Oil,250g Haloumi, sliced,1 Loaf sourdough bread, cut into 1cm pieces
Method
1. In a hot frying pan, add a drizzle of Moro extra virgin olive oil and cook the eggplant
for 5-8 minutes or until the eggplant is soft. Allow the eggplant to cool down.
2. In a small bowl, add the cherry tomatoes, green olives and red onion, season with
salt and pepper and 1 tablespoon of Moro Primero Extra Virgin Olive Oil.
3. In a separate frying pan on high heat, add the haloumi slices and fry on each side till
golden brown.
4. Toast the sourdough slices.
5. To serve add the haloumi onto the sourdough with 2 tablespoons of eggplant. Then
top with the tomato mix. Add some fresh basil leaves.
6. To finish drizzle with Moro extra virgin olive oil.
If you’re having friends over for dinner, this is the perfect entrée. Enjoy with a glass of Pinot
Gris.
