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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.
2 ½ cups fresh or panko breadcrumbs,Grated rind of 1 lemon,2 cloves garlic, crushed,2 tablespoons chopped fresh basil or parsley,1 teaspoon salt,Freshly ground black pepper, to taste, 4 large chicken fillets, skinned,½ cup plain flour,2 eggs, lightly beaten,Moro Delicado Light Taste Olive Oil, for shallow frying,1 ½ cups tomato passata,200g Mozzarella cheese, sliced or grated
Combine breadcrumbs, lemon rind, garlic, basil, salt and pepper together. Cut chicken fillets in half length ways to make 8. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten. Heat Moro Delicado Light Taste Olive Oil in a large fry pan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through. Drain on absorbent paper. Place on an oven tray and top with tomato passata and mozzarella cheese and grill or bake at 200°C for 10 minutes until cheese has melted.
2 kg potatoes, peeled and cut into quarters,2 tablespoons Moro Tradicional Olive Oil,1 red onion, cut into slivers,2 cloves garlic, crushed,2 tablespoons Moro White Wine Vinegar,700g bottle Val Verde Tomato Passata,sea salt, to taste,Tabasco sauce, to taste,Moro Delicado Light Taste Olive Oil, for deep frying,aioli or mayonnaise, for drizzling,2 tablespoons continental parsley leaves, for garnish
Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.
2 cups plain flour,¼ teaspoon salt,3 eggs,1 tablespoon cold water,1 tablespoon Moro Primero Extra Virgin Olive Oil
Combine flour and salt in a large mixing bowl. Make a well in the center and add the eggs, water and oil. Combine with a fork to make a rough ball. To shape the pasta, divide the dough into four and keep covered with a damp cloth to prevent drying out. Lightly knead each piece on a floured surface until smooth.
Hand Rolling
If hand rolling, knead the pasta for 10 minutes on a lightly floured surface until smooth, shiny and elastic. Using a piece of dowel rod (or a rolling pin), roll out the pasta into a rectangle 1-2mm thick. Place on a floured tea towel and allow to dry for 10 minutes.
To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, ensure the pasta is well floured before gently rolling up as for a Swiss roll and cutting into 5mm wide strips. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.
Pasta Machine
Set the rollers on the pasta machine to the widest setting and feed the pasta dough through 6-8 times, ensuring it is well floured and folded into three after each rolling. These steps replace hand kneading. Continue rolling but reduce the thickness setting on the machine after each rolling until it is at the second smallest setting. Do not fold between rollings. To cut into lasagna sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use. To cut into fettuccine, place pasta sheets onto a floured tea towel and allow to dry for a few minutes before feeding through the cutting rollers to make fettuccine. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.
¼ cup Moro Primero Extra Virgin Olive Oil ,grated rind and juice of 1 lemon,1 tablespoon baby capers,1 tablespoon finely chopped parsley,sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,4 salmon fillets,250g steamed green beans,Moro Extra Virgin Olive Oil, for dressing,Garlic Mash, for serving
Combine Moro Primero Extra Virgin Olive Oil together with lemon rind, juice, capers and season to taste. Season salmon fillets and panfry in hot Moro Tradicional Olive Oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre. Dress beans with Moro Extra Virgin Olive Oil and season. Serve Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
2/3 cup Moro Primero Extra Virgin Olive Oil,2 cloves garlic, crushed,grated rind of 1 lemon,1 tablespoon finely chopped thyme or parsley,sea salt and freshly ground black pepper, to taste,200g feta cheese, cubed,1 frenchstick,Moro Pure Spray Primero Extra Virgin Olive Oil,2 vine-ripened tomatoes, sliced,black olives, for garnish
Combine Moro Primero Extra Virgin Olive Oil with garlic, lemon rind, thyme and pepper, to taste. Pour over feta and allow to marinate for 1 hour. Cut frenchstick diagonally into 8 slices. Spray with Moro Pure Spray Extra Virgin Olive Oil, season with salt and pepper and grill on both sides until golden. Top with sliced tomatoes and Marinated Fetta. Serve garnished with olives.
500g Italian-style pork sausages,½ cup Moro Tradicional Olive Oil,1 cup red wine,700g bottle tomato passata,500g casarecce, penne or rigatoni pasta,½ bunch basil leaves,freshly grated Parmesan, for garnish,Moro Primero Extra Virgin Olive Oil, for drizzling.
Slice or chop pork sausages. Heat Moro Tradicional Olive Oil in a large heavy based pot and sauté sausages until well browned. Deglaze pan with wine, add tomato passata and bring to the boil. Simmer uncovered for 20-30 minutes until thickened. Cook pasta in a pot of boiling salted water until al dente, drain and toss hot pasta into ragu together with basil leaves. Serve in pasta bowls sprinkled with Parmesan and a drizzle of Moro Primero Extra Virgin Olive Oil.
750g ripe roma tomatoes, peeled, seeded and diced,1 red capsicum, chopped,1 small red onion, chopped,1 clove garlic, crushed,1 slice white bread, crusts removed,1 ½ cups tomato juice,1-2 teaspoons Moro Sherry Vinegar,1 cup Moro Primero Extra Virgin Olive Oil,chilled water, as needed,sea salt and freshly ground black pepper, to taste,4 slices stale white bread, crusts removed,2 cloves garlic, crushed, extra,1 baby cucumber, seeded and diced,1 spring onion, finely sliced,1 tablespoon sliced black olives
Blend tomatoes, capsicum, onion, garlic and bread together in a food processor until smooth. Blend in tomato juice, Moro Sherry Vinegar and ½ cup Moro Primero Extra Virgin Olive Oil and season to taste. Add enough water to adjust to a soup consistency. Refrigerate for 2 hours until well chilled.
Cut bread into cubes and toss together with garlic and ¼ cup Moro Primero Extra Virgin Olive Oil. Bake in the oven at 200°C for 5 minutes until golden. Combine cucumber, spring onions and olives together.
Portion soup into serving bowls, drizzle with olive oil and serve sprinkled with diced vegetables and garlic croutons.
2 carrots, peeled,1 zucchini,½ red capsicum,1 bunch asparagus, trimmed,2 spring onions,150g green beans, trimmed,¼ cup Moro Frutal Extra Virgin Olive Oil,2 cloves garlic, crushed,3/4 cup water,sea salt and freshly ground black pepper, to taste,¼ cup continental parsley leaves
Cut all vegetables into batons to match the size of the beans. Heat 2 tablespoons Moro Frutal Extra Virgin Olive Oil in a wok or large fry pan and sauté garlic, carrots and capsicum for 1 minute. Add ¼ cup water and continue to sauté until water has evaporated. Add remaining vegetables and sauté for 2-3 minutes. Add remaining water and sauté until tender and water has evaporated. Season to taste and serve on a platter, drizzled with remaining olive oil and sprinkled with parsley leaves.
1 large eggplant,Moro Pure Spray Extra Virgin Olive Oil ,120g fresh goat’s cheese,2 tomatoes, finely chopped,2 tablespoons finely chopped basil,sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for serving
Cut eggplant length ways into thin slices. Spray on both sides with Moro Pure Spray Extra Virgin Olive Oily. Lightly spray a char-grill pan with Moro Extra Virgin Olive Oil spray and heat. Char-grill eggplant on both sides until charred. Combine tomatoes and basil together. Spray with Moro Pure Spray Extra Virgin Olive Oil until coated and season to taste. Divide goat’s cheese evenly between eggplant slices, placing a piece on the end of each slice. Top with a teaspoon of tomato mixture and roll up to enclose. Drizzle Moro Gourmet Italian Glaze decoratively onto serving plates before placing eggplant rolls on top. Top with remaining tomato salsa, a grinding of black pepper and a light finishing spray of oil.
