4 large ripe tomatoes, thinly sliced, 4 fresh mozzarella balls, thickly sliced, 1/2 cup fresh basil leaves, Moro Classic Vincotto
Arrange the tomato and mozzarella slices.
Drizzle with Moro Classic Vincotto and sprinkle with fresh basil leaves. Serve immediately.
2 Tablespoons butter, 2 Cloves garlic, crushed, 1 Tablespoon freshly chopped parsley, 6 Large Portobello Mushrooms (Remove stems and dry thoroughly) , Moro Classic Vincotto , 6 Fresh mozzarella cheese balls, 1 Cup cherry tomatoes, Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Classic Vincotto and sprinkle with salt and pepper to taste.
200g grass fed beef eye fillet , 1 bunch Watercress, Moro Tradicional Olive Oil , 4 Quail eggs, Salt and pepper
Beurre Noisette Dressing:
50g unsalted butter
1 crushed clove garlic
2 spring of each (rosemary, sage and thyme )
½ the juice of a lemon
15g Dijon mustard
200g MORO Tradicional Olive Oil
Grated horseradish to taste
Salt to taste
Heat up a heavy based pot, when hot add butter then herbs and garlic, let it turn in to hazelnut colour and take off the stove. Let the herb and butter mix infuse for 10 minutes then strain. Add all other ingredients and oil and mix together.
Diced 200 grams of beef eye fillet with a knife, dress it with beurre noisette dressing, white pepper and salt.
Place the diced beef tartare on a plate, top it with watercress, crumble the truffle biscuit then add the quail egg yolk carefully so it doesn’t break.
300g Carnaroli or Arborio rice, 500ml Vegetable stock, Mushroom ragu, 50g unsalted butter, 100g Moro Primero extra virgin olive oil , 150g white wine , 50g Parmigiano Reggiano, ½ brown onion, 2 garlic cloves , 1 celery stick , 1 carrot, Mushroom Ragu:, 250g dried porcini soaked overnight , 250g sliced button mushrooms, 250g sliced portobello mushroom, 250g shitake mushroom, 2tbl tomato paste, 1 bottle dry white wine, reduced to half its original volume., 1 Onion, 1 Clove of garlic, 125g Moro Primero extra virgin olive oil , A pinch of sugar
Warm the oil in and then add the onion and garlic. Cut mushrooms into thin slices, then pan fry and add to risotto, once browned. Add tomato paste, white wine reduction and a pinch of sugar. Cook for additional 30 mins, season to taste.
Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring
Once wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
Add the mushroom ragu.
Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture
200g Chicken thigh, diced in 4cm pieces, 200g Rabbit, de-boned and roughly chopped, 50g Lima beans, soaked overnight, 50g Flat green beans, 1/2 cup Tomato pulp, 2 Garlic cloves, crushed, Moro Tradicional Olive Oil, 6 cups Chicken stock, 1 Sprig fresh rosemary, 2 cups Bomba rice, 1tbs Paprika, 1tbs Saffron powder
Place the saffron in a small bowl and add a little hot water to it to allow the colour to be released
In a paella pan add a generous amount of Moro Traditional Olive Oil , add the chicken and rabbit and gently pan fry allowing the bottom of the pan to brown, season with salt.
Add the garlic and paprika, stir quickly before the garlic can burn. Add the tomato and deglaze the pan.
Drain the lima beans and add along with the green beans. Add the chicken stock and the infused saffron.
Bring to boil, add the rosemary sprig and allow to simmer and reduce by 1/4, remove the rosemary then add the rice evenly.
The rice should be completely submerged in the stock at this point. If not, add more stock. This will need to be done now not later.
Reduce heat to low and cook until rice has completely absorbed the stock for approximately 20 min. Continue to cook a further 5 minutes on low heat to form the perfect crust .
24 Large prawns, shelled and deveined, 10 Garlic cloves, minced, Dried chilli flakes, Moro Frutal Extra Virgin Olive Oil, Sea salt
Divide prawns into 4cm mini fry pans or terracotta dished.
Add enough Moro Frutal Extra Virgin Olive Oil to come at least halfway up the side of the pan as the oil will cook the prawns and become part of the sauce
Divide the minced garlic between the 4 little pans and generous sprinkle with sea salt
Place on stove on high heat and turn the prawns as they cook.
Once prawns are cooked through sprinkle with chilli flakes.
Best served while still sizzling with a crusty bread
1kg Baramundi filled, 170g per serve, 130g Roma tomato, roughly diced, 2g Chopped tarragon, 152g Chopped parsley, 2g Chopped lemon thyme, 2g Chopped basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7ml Lemon juice, 1.5 Garlic cloved, chopped, 35g Chopped shallot, 125 Moro Primero Extra Virgin Olive Oil, 150g Spinach Leaves, 1/2 Lemon rind, 200g Yellow Beans, 200g Broad Beans
In a large bowl mix: 130g finely diced Roma Tomatos, 2g Tarragon, 2g Parsley, 2g lemon thyme, 2g Basil, Zest of 1 lemon, 15ml Moro Apple Cider Vinegar, 7g Lemon juice, 1.5 cloves of garlic, 35g chopped shallot and 125ml Moro Primero Extra Virgin Olive Oil. Toss until combined and coated.
Place into food processor: 150g Parsley, 150g Spinach, 100ml water, half lemon rind, pinch of sumac and salt to taste. Blend until a smooth paste is formed.
Wash and peel Board Beans.
Over a medium heat in a skillet, pan sear the Barramundi skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side, allow to rest.
Boil Yellow Beans for 1 to 2 minutes, drain and add Moro Primero EVOO. Season with salt and freshly ground pepper.
Lay based of Yellow Beans and puree. Assemble on plate as desired.
2kg Whole Octopus, 1/2 Brown onion, 3 Bay leaves, Salt, to taste, 550g Roasted red capsicum, 0.5g Cayenne pepper, 1 1/2 Garlic clove, center removed, 42ml Moro Sherry Vinegar, 3 Cummin seeds, 45ml Moro Frutal Extra Virgin Olive Oil, 1 Bunch parsley, leaf only, 1/2 Red chilli, seeds removed, finely chopped, 1 Lemon zest
To prepare the Octopus: Blanch the Octopus legs by dipping into boiling water three times. Cook in boiling water on medium heat, with half onion and three leaf of bay leaf for 45 minutes. Remove from heat, let the octopus down in the water. Remove and portion.
To prepare the Gremolata: Finely chop and combine parsley leaf, red chilli, lemon zest and 1 garlic clove in bowl. Pan sear the octopus leg in a pan with Moro Frutal Extra Virgin Olive Oil until golden brown, remove from pan. Lay a base of red mojo sauce onto serving plate. Add the Octopus leg well seasoned and topped with the gremolata.
1L Water, Zest & Juice of 3 lemons, Zest & Juice of 3 limes, 3 Cardamon pods, 1 pinch Fennel seeds, 1 pinch Fennal pollen, 3 sticks of Lemongrass, 50g Ginger, grated, 75g Salt, 75g Sugar, 1 Garlic clove, crushed, 2 tbsp Moro Frutal Extra Virgin Olive Oil, 1kg Ice (to cool), 700g Kingfish fillet, Blood orange segments, peel removed, 1/2bunch Watercress, 1bunch Asparagun, sliced thinly, 1stick Celery, finely diced, 25g Pink peppercorns
Brine: Bring the water to boil, add all the ingredients and simmer for 10 minutes. Add ice and cool. To prepare: Place the fillet in the brine and marinate for 2 hours. Thinly slice the fillet and place on a plate, season and drizzle with olive oil. Top with blood orange segments, watercress and thin slices of asparagus.
3 Tomatoes, diced, 1 Red capsicum, diced, Handful of capers, 1 Garlic clover, chopped, Parsley, Moro Primero Extra Virgin Olive Oil, Sfilatino or other Italian crusty bread, 1/2 cup Buffalo mozzarella, Moro Balsamic Vinegar, to taste (optional)
Slice and toast Sfilatino. In a small pot, slightly fry off garlic, capers and red capsicum. Set aside and let infuse for 15 minutes. Combine ingredients together in a bowl with parsley and season to taste. Top the toasted bread and add mozzarella.