Some content
1.2kg Beef cheeks or gravy beef, trimmed of sinew,Sea salt and freshly ground black pepper, to taste,¾ cup Moro Primero Extra Virgin Olive Oil,2 Red onions, cut into wedges,400g Small whole button mushrooms,2 Cloves garlic, chopped,½ cup Moro Balsamic Vinegar of Modena,2 cups Red wine,½ cup Spanish green olives,3 Bay leaves,Continental parsley leaves, for garnish
Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides. Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes. Deglaze pan with Moro Balsamic Vinegar of Modena. Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil. Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender. Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil. Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.
Moro Primero Extra Virgin Olive Oil,1 Onion, finely diced,2 Cloves garlic, crushed,250g Pearl or gourmet couscous,2cups Hot chicken or vegetable stock,6 Chicken breast fillets, skin on,Smoked paprika, for sprinkling,Sea salt and freshly ground black pepper, to taste,Juice of 1 lemon,2 Cloves garlic, crushed,2 Zucchini, cut into ribbons with a vegetable peeler,200g Snow peas, blanched,1 Punnet cherry tomatoes,1/2cup Coriander leaves
Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in a large pot and sauté onion and garlic until softened. Add pearl couscous and sauté until lightly toasted. Add hot stock and simmer covered for 10 minutes, stirring occasionally, until couscous is plump and has absorbed most of the liquid. Meanwhile, sprinkle chicken fillets with smoked paprika, salt and pepper. Heat ¼ cup olive oil in a fry pan and brown chicken for 5 minutes on both sides.
Add lemon juice, cover and simmer for 10 minutes until cooked through. In a separate pan, heat ¼ cup olive oil and sauté garlic, zucchini, snow peas and cherry tomatoes until zucchini softens. Season to taste and stir in half the coriander. Serve chicken on a bed of couscous sprinkled with remaining coriander and serve sautéed vegetables on the side.
1 lebanese cucumber,1 punnet cherry tomatoes, halved,2 spring onions, chopped,400g can cannellini or butter beans, drained,185g can tuna in olive oil, undrained,¼ cup pitted black kalamata olives,2 tablespoons Moro White Wine Vinegar,2 tablespoons Moro Extra Virgin Olive Oil,sea salt and freshly ground black pepper, to taste,1 french stick,extra Moro Extra Virgin Olive Oil, for brushing,1 clove garlic, peeled
Cut cucumber in half length ways and spoon out seeds using a teaspoon and slice. Combine with tomatoes, spring onions, beans, tuna with oil, olives and parsley. Mix in Moro White Wine Vinegar and Moro Extra Virgin Olive Oil and season to taste. Cut french-stick diagonally into slices and brush on both sides with extra oil. Toast or grill until golden and immediately rub the surface of each bruschetta with the garlic clove. Serve with tuna salad.
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,12 lamb cutlets, trimmed,smoked paprika, for sprinkling,lemon pepper, for sprinkling,sea salt and freshly ground black pepper, to taste,150g baby spinach, washed,1 clove garlic, crushed,potato wedges, for serving
Lightly spray a char-grill pan or BBQ with Moro Pure Spray Extra Virgin Olive Oil and heat. Spray lamb cutlets on both sides with Moro Extra Virgin Olive Oil spray and sprinkle with smoked paprika and lemon pepper. Char-grill or BBQ for 3-5 minutes on each side until done to your liking. Spray a fry pan with Moro Extra Virgin Olive Oil, heat and sauté garlic until softened. Add spinach, sauté until softened and season to taste. Serve lamb cutlets with garlic spinach and potato wedges.
2 large oranges,1 small red onion, cut into slivers,sea salt and freshly ground black pepper, to taste,1 smoked chicken fillet, finely sliced,120g rocket leaves,1 bunch coriander leaves,Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil ,1 tablespoon chopped pistachio nuts or smoked almonds
Using a sharp knife, carefully remove peel and pith from oranges. Segment the orange by cutting between each membrane, removing each segment of orange as you go. Combine orange segments and any juice from the leftover membrane together with the onion. Season to taste and allow to stand for 5 minutes. Mix in smoked chicken. Combine rocket and coriander together and spray with Moro Pure Spray Primero Extra Virgin Olive Oil until well coated. Combine with chicken mixture, toss lightly and serve sprinkled with pistachio nuts.
1.5 kg pork neck (or trimmed loin of pork),sea salt and freshly ground black pepper, to taste,¼ cup Moro Tradicional Olive Oil,1 Onion, finely chopped,3 Cloves garlic, crushed,1 Large stalk celery and leaves, chopped,1 Cup dry white wine,400g Can peeled tomatoes,400g Can cannellini beans, drained and rinsed,2 tablespoons fresh sage leaves,100g Baby spinach leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil,Crusty bread, for serving
Season pork with pepper. Heat oil in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, tomatoes and beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in Moro Primero Extra Virgin Olive Oil. Carve pork into slices and serve with sauce. Serve with crusty bread.
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.
¼ cup Moro Frutal Extra Virgin Olive Oil,¼ cup Freshly squeezed orange juice,1 Small red onion, cut into rings,Sea salt and freshly ground black pepper, to taste,2 Large oranges,120g Rocket leaves,1 tablespoon toasted pine nuts
Mix Moro Frutal Extra Virgin Olive Oil and orange juice together with onion. Season to taste and allow to stand for 5 minutes. Using a sharp knife, carefully remove peel and pith from oranges and cut into thin slices. Arrange rocket and orange slices onto a serving plate and top with onion and dressing and sprinkle with pine nuts.
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.
