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750g Sweet potato,2 tsp Cinnamon powder,200ml Moro Delicado Light Taste Olive Oil,¼ cup (60ml) Muscatel wine (sweet dessert wine ),¼ cup (60ml) Aniseed flavoured liqueur,500g Bakers flour,½ cup (110g) Caster sugar,¼ cup Demerara sugar,1tbs Aniseeds
Preheat the oven at 180ºc. Grease and line 3 baking trays with baking paper.
Place sweet potato on a baking tray and roast for 1 hour 30 minutes or until cooked through and softened. Stand to cool. Peel and discard skin then weigh out 500g in a
bowl and combine with 1 teaspoon cinnamon powder and 2 tablespoons of caster sugar, use a fork to mash until smooth (use remaining sweet potato for sweet potato
mash).
Combine Moro Delicado Light Taste Olive Oil, wine, liquor, 1/3 cup (80ml) water and remaining 1 teaspoon ground cinnamon in a large bowl. Add the flour and stir to
combine. using hands knead dough until it does not stick to the sides of the bowl and is smooth. Form into a ball, cover bowl with plastic wrap and stand for 15 minutes to rest. Divide dough into 16 equal portions. (approx. 50g each). Roll portioned dough out between two sheets of baking paper to form a 12 circle. Add 1 tablespoon of sweet
potato mixture to dough and bring edges together close up like a dumpling.
Place caster sugar in a bowl and use to coat cookies.
Place cookies, seam-side down on pre-lined baking trays and press to flatten slightly to 1cm thickness. Scatter cookies with demerara sugar and aniseeds. Repeat with remaining dough and filling.
Bake cookies for 20 minutes or until golden. Stand to cool then serve.
3/4 cup (180ml) Pure cream,100g Dark (70%) chocolate, chopped,150ml Moro Delicado Light Taste Olive Oil, plus extra to shallow-fry ,1 Vanilla bean, split, seeds scraped,2 1/2 cups (375g) Plain flour,1 Large egg,1/2 cup (110g) Caster sugar,1 tsp Ground cinnamon
Place the cream and chocolate in a saucepan over low heat. Stir until chocolate is melted. Add 1/2 tsp salt flakes. Keep warm.
Place Moro Delicado Light Taste Olive Oil and half vanilla seeds in a saucepan over medium heat and stir for 2 minutes to infuse. Add pinch of salt and 21/2 cups (625ml) water and bring to the boil. Stir in flour until thick and combined. Cook, beating the dough, for 2 minutes to cook out flour. Remove from heat and beat in the egg. Cool slightly, transfer to a piping bag fitted with a 1.5cm fluted nozzle. Fill a deep fry pan with 2cm Moro Delicado Light Taste Olive Oil and heat to 170°C. Squeeze dough into hot oil in 12-15cm strips and cut ends. Fry, turning regularly, for 4-5 minutes or until golden. Remove cooked churros and drain on paper towel. Repeat with remaining dough. Toss in caster sugar, cinnamon and remaining vanilla seeds while hot.
Serve hot with the warm salted chocolate sauce.
Rice Pudding Ingredients: ,180g Risotto rice,50g Sugar,500g Cream,500g Milk,150g Egg yolk,50g Sugar,6g Chopped truffle,20g Truffle cream (optional),Olive Oil Gelato Ingredients: ,1.2L Water,300g Sugar,186g Milk powder,150g Moro Frutal Extra Virgin Olive Oil,50g Dextrose,50g Truffle oil (optional),4g Stabiliser ,Orange Madeira Jelly Ingredients:,300g Orange juice,150g Madeira,80g Sugar,6g Pectin NH (or other thickener),Shaved truffle to finish (optional)
METHOD TO MAKE RICE PUDDING
• Bring milk, cream, truffle and 50 gm of sugar to the boil
• Add the rice and simmer until tender
• Mix together the yolk and 50 gm of sugar, add to the cooked rice, take off the heat and stir through
METHOD TO MAKE OLIVE OIL GELATO
• Mix together the sugar, dextrose, stabilizer and milk powder
• Heat the water and add the dry ingredients when warm
• Bring to the boil them sit in ice
• Once cool, whisk in the oils, transfer to containers and freeze
METHOD TO MAKE ORANGE MADEIRA JELLY
• Bring all ingredients, (except truffle if you have this) to the boil
• Cool down then refrigerate
• Whisk before serving
• Shave truffle on the top (optional)
150g Pouring cream,35g Glucose syrup,300g White chocolate,200ml Moro Frutal Extra Virgin Olive Oil,180g Milk or dark cooking chocolate,Freeze dried raspberries, chopped finely, to garnish
To make ganache: In a saucepan, bring the cream and glucose to a gentle boil. Pour the mixture over the white chocolate, and stir until the chocolate is melted. Continue to stir the mixture while slowly pouring in the Moro Furtal Extra Virgin Olive Oil to emulsify the mixture. Spread the mixture into a lined tray, cover and place in the freezer for 2 hours or until set firm.
Finish with chocolate:
Melt the dark or milk chocolate in a double boiler. Slice the ganache into squares and dip to cover in the chocolate. Place the coated chocolates on baking paper. Sprinkle with freeze dried raspberries (if using) and allow the chocolate to set at room temperature. Enjoy!
1cup Milk,1 tablespoon Moro Unfiltered & Organic Apple Cider Vinegar,1 cup Plain flour, sifted,1 tablespoon Baking powder,1 teaspoon Ground cinnamon,1 teaspoon Ground nutmeg,½ teaspoon Salt,1 teaspoon Vanilla essence,1 Egg,2 tablespoons Unsalted butter, melted,Caramelised Apple Sauce,40g Butter,2 Red apples cored, cut into wedges,1/4 cup, Firmly packed brown sugar,1/3 cup Thickened cream,Serve with extra maple syrup if desired
In a small bowl, combine the milk and vinegar, allow to sit for 10 minutes to sour to make buttermilk. Sift together the flour, baking powder, cinnamon, nutmeg and salt in a large mixing bowl. Whisk together the vanilla, buttermilk and egg in a separate bowl. Stir wet ingredients into dry ingredients until batter is just combined (some lumps are fine). Fold in the melted butter and let the batter stand at room temperature. Heat a large frying pan over medium heat and coat with cooking spray. Pour a small amount of batter in the pan and let cook until bubbles form on the centre on the pancake. Flip the pancake and cook until cooked through and it’s golden brown. Continue this process for all the pancakes until all the batter is used up. To make the caramelised apple: melt the butter in a frying pan over medium heat. Add apple and cook until golden. Add sugar and cream and cook, stirring, for 1-2 minutes or until sauce thickens and apple is tender. Place apples on top of pancakes and serve immediately.
250ml Milk ,1tsp Caster sugar ,50g Unsalted butter, chopped ,2 Vanilla beans, split, seeds scraped out,115g Plain flour ,3 Egg yolks ,Caster sugar, to dust,Chocolate sauce,100ml Condensed milk ,200g Dark eating chocolate, chopped ,Splash of milk ,Splash of rum ,2L Moro Delicado Light Taste Olive Oil (for frying)
To make chocolate sauce, stir condensed milk in a small saucepan, over medium heat until hot. Add chocolate. Whisk until smooth before whisking in milk and rum. Remove from heat and cover to keep warm.
To begin making the churros dough, bring the milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Discard the vanilla beans and then remove the saucepan from heat.
Sift the flour into the milk, sugar, butter and vanilla mixture. Stir with a wooden spoon until combined and dough comes away from side of pan. Remove from heat and stand, covered with plastic wrap, for 10 minutes.
Beat in egg yolks with wooden spoon or in the mixer, one at a time. Spoon the dough into a piping bag fitted with a 2cm, n9 or n11 star nozzle.
Heat oil to 180°C (when a cube of bread turns golden brown, oil is hot enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown, then drain on absorbent paper. Dust with caster sugar and serve with warm chocolate sauce.
