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6-8 duck legs,1/3 cup sea salt flakes,1 small onion, grated,2 garlic cloves, finely chopped,1 tablespoon fresh thyme leaves,1 litre Moro Tradicional Olive Oil,Pinot Cherries, for serving,Sweet Potato Mash, for serving
Arrange duck legs in a single layer in a large non-metal dish. Combine salt, onion, garlic and thyme together and rub all over duck legs. Cover and refrigerate for 2 hours. Rinse salt from duck, pat dry with absorbent paper and arrange in a single layer in a large baking dish. Pour Moro Tradicional Olive Oil over duck legs and bake for 3 hours at 100°C until very tender. Allow to cool to room temperature then refrigerate until required.
To cook, remove duck legs from oil and cook in a hot non-stick pan on both sides until skin is crisp and meat is heated through. Serve with Sweet Potato Mash, Pinot Cherries and syrup.
Note: To keep duck confit for longer periods (several weeks) ensure the duck is kept in a non-metal dish and is totally submerged in oil.
½ cup salted roasted peanuts,1 bunch fresh coriander,1 teaspoon dried chilli flakes,4 chicken fillets,Moro Pure Olive Oil spray,mango chutney, for serving
Finely chop peanuts and ¾ coriander together and mix in chilli flakes. Cut chicken fillets into long strips – 2cm wide – and thread onto wooden skewers. Lightly spray a chargrill pan or bbq with Moro Pure Olive Oil spray and heat. Spray chicken skewers liberally with Moro Pure Olive Oil spray. Chargrill or bbq for 2-3 minutes on each side until cooked through. Sprinkle cooked skewers on all sides with chilli peanut mixture. Serve immediately with mango chutney and garnish with remaining coriander.
2 tablespoons Moro Tradicional Olive Oil,250g pearl couscous*,2 cups boiling water,1 teaspoon salt,80g baby spinach leaves,1 roasted capsicum, chopped,1 cup Chermoula or pesto,6 salmon, blue eye or snapper fish fillets, skinned
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
1 small eggplant (250g),1 zucchini,1 small red capsicum,Moro Pure Extra Virgin Olive Oil Spray, as needed,1 cup fresh basil leaves,½ cup Moro Primero Extra Virgin Olive Oil,1 teaspoon salt,4 x 20cm pre-cooked pizza bases,1 cup Italian-style tomato cooking sauce,250g grated mozzarella cheese,100g feta cheese, crumbled
Cut eggplant and zucchini lengthwise into thin slices. Cut off sides of capsicum, discarding seeds and core. Spray vegetables lightly on all sides with Moro Extra Virgin Olive Oil Spray. Oil a chargrill pan with spray and cook vegetables over high heat for 2-3 minutes on each side until charred. Cut diagonally into strips. Blend basil, Moro Primero Extra Virgin Olive Oil and salt in a blender until basil is finely chopped. Spread pizza bases with tomato sauce, top with cheese, chargrilled vegetables and feta. Bake at 230°C for 10-15 minutes until golden and crisp. Drizzle with Basil Oil just prior to serving.
Chargrilled vegetables and Basil Oil can be made up to 2 days in advance.
½ cup Moro Primero Extra Virgin Olive Oil,juice of 2 lemons,2 teaspoons smoked paprika,1 teaspoon salt,2 teaspoons honey,2 large carrots, peeled and finely sliced,400g can cannellini beans, rinsed and drained,2 spring onions, finely chopped,1 large orange, peeled and cut into segments,½ cup continental parsley leaves
Shake Moro Primero Extra Virgin Olive Oil, lemon juice, paprika, salt and honey together in a screwtop jar to make a dressing.
Combine remaining ingredients and dressing together, tossing gently.
Serve with BBQ meats, chicken or seafood.
1 large red capsicum,Moro Frutal Extra Virgin Olive Oil, for dressing,2 Tablespoons brown sugar,Moro Balsamic Vinegar of Modena,sea salt and freshly ground black pepper, to taste,1 Bunch young asparagus, trimmed,1 Cup water,1 Tablespoon continental parsley leaves
Roast capsicum on a foil lined baking tray at 200°C for 30 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 Extra Virgin Olive Oil until well coated and season.
Cook asparagus in water in a fry pan for 3-5 minutes until tender but still bright green. Drain and refresh in cold water. Dress asparagus with Moro Primero Extra Virgin Olive Oil and season.
Arrange asparagus on a serving platter and drizzle with Balsamic Glaze. Top with roasted capsicum, drizzle with Moro Frutal Extra Virgin Olive Oil and sprinkle with parsley.
1 cup small pasta (risone, elbows or macaroni),1 head broccoli,¼ cup Moro Delicado Light Taste Olive Oil,1 red onion, finely chopped,2 cloves garlic, crushed,6 rashers bacon, diced,3 carrots, peeled and diced,2 potatoes, peeled and diced,400g can diced tomatoes,2 litres chicken stock,400g can cannellini beans, undrained,salt and freshly ground black pepper, to taste,Moro Primero Extra Virgin Olive Oil, for drizzling,chopped parsley and shaved Parmesan, for sprinkling,crusty bread, for serving
Cook pasta in a pot of salted boiling water until just ‘al dente’. Drain and reserve. Cut broccoli into small florets and chop the stalks. Heat Moro Delicado Light Taste Olive Oil in a large heavy-based pot and sauté onion, garlic and bacon until softened. Add carrots, potatoes and chopped broccoli stalks (reserve the florets) and sauté for 2 minutes. Add tomatoes, stock and beans and bring to the boil. Simmer uncovered for 20-30 minutes until vegetables are tender and soup has thickened slightly. Add broccoli florets and pasta to soup and simmer a further 5 minutes or until broccoli is just tender. Season to taste. Spoon into bowls, drizzle with Moro Primero Extra Virgin Olive Oil, sprinkle with parsley and Parmesan, and serve with crusty bread.
12 chicken tenderloins,¼ cup plain flour, seasoned,1 large egg, lightly beaten,1 ½ cups breadcrumbs,½ cup flaked almonds,Moro Delicado Light Taste Olive Oil, for shallow frying
Coat chicken in flour, dip in egg and roll in breadcrumbs combined with almonds, pressing firmly. Pour Moro Delicado Light Taste Olive Oil into a frypan until 1cm in depth. Heat oil and cook chicken for 3-4 minutes on each side until golden brown and cooked through, reducing heat if necessary. Drain on absorbent paper and serve with Avocado Salad.
Tip: Substitute shredded coconut or sesame seeds for almonds.
