1 Large chorizo sausage, Moro Frutal Extra Virgin Olive Oil, 200g Water chestnuts, finely diced, 1 Carrot, finely diced, 1 Bunch of chives, finely chopped, 8 Fresh wonton wrappers , 1 Coral trout fillet, skin on, cut into 4 x 5cm strips, 600ml Chicken consumé, Small tub Natural yogurt, 1tsp Lemon juice
Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.
To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center. Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.
Place the Coral Trout in a steamer skin side up. In a separate steamer place your dumplings.
Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes
In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl. Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt
Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling . This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling
Moro Frutal Extra Virgin Olive Oil, 2 tablespoons lime or lemon juice, 2 tablespoons Capers, 2 tablespoons Chopped fresh dill, 2 tablespoons Pine nuts, 4 White fish fillets (blue eye, snapper, barramundi), Sea salt and freshly ground black pepper, to taste, 2 Cloves garlic, crushed, 150g Baby spinach leaves
Shake 1/3 cup Moro Frutal Extra Virgin Olive Oil with lime juice, capers and dill together in jar. Heat 1 tablespoon olive oil in a frypan and fry pine nuts for a few minutes until golden. Drain on absorbent paper. Season fish fillets on both sides. Heat 1 tablespoon olive oil in the pan and panfry fish, skin side down for 5 minutes until skin is crisp. Turn over and cook a further 3-4 minutes until cooked through. Remove from pan. Add 1 tablespoon olive oil to pan and sauté garlic and spinach until spinach just starts to wilt. Serve fish with garlic spinach drizzled with caper dressing and sprinkled with black pepper
1/3 cup Moro Aged Balsamic Vinegar, 1/2 cup Honey, Sea salt, to taste, 4 Salmon or ocean trout fillets, skinned, Chilli flakes, 1 tablespoon Moro Primero Extra Virgin Olive Oil, Cooked soba noodles or rice, for serving, 4 Baby bok choy, cut in half and steamed, 2 Spring onions, cut diagonally, for garnish, 1 tablespoon toasted sesame seeds
Heat Moro Aged Balsamic Vinegar and honey together until combined and simmer for 2 minutes. Season to taste. Season the top side of the salmon with salt and chilli flakes. Heat the olive oil in a fry pan and cook the salmon, top side down, for 3-4 minutes until well seared. Turn over and cook a further 2-3 minutes. Take care not to overcook, the fish should be pink in the middle. Serve fish and bok choy over soba noodles, drizzled with Honeyed Balsamic Sauce and sprinkled with spring onions and sesame seeds
1 kg Pink skinned baby potatoes, ½ cup Moro Frutal Extra Virgin Olive Oil, 2 tablespoons Seeded mustard, 100g Mixed lettuce leaves, 2 Spring onions, chopped, 200g Smoked salmon, 1 tablespoon Capers, 2 tablespoons Fresh dill sprigs, Freshly ground black pepper, to taste
Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.
500g Pappardelle or tagliatelle pasta, Moro Primero Extra Virgin Olive Oil, 4 spring onions, chopped, 2 cups frozen peas, 425g can tuna, drained, 1 bunch basil leaves, 150g feta cheese, freshly ground black pepper
Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons Moro Primero Extra Virgin Olive Oil in the pot, and sauté spring onions and peas for 1 minute. Add pasta, reserved pasta water, tuna and basil and toss until heated through. Portion onto serving plates, top with crumbled feta cheese, drizzle with extra olive oil and sprinkle with pepper.
1 Egg yolk, 2 1/2 teaspoons Moro White Wine Vinegar, ½ teaspoon Dijon mustard, ½ teaspoon Salt, 1 teaspoon Lemon juice, ¾ cup Moro Delicado Light Taste Olive Oil, 1 tablespoon Finely chopped dill pickle or gherkin, 1 tablespoon Chopped parsley, 1 teaspoon Chopped capers
Combine egg yolk, vinegar, mustard, lemon juice and salt in a food processor and blend until combined. With the motor running, gradually blend in Moro Delicado Light Taste Olive Oil in a steady stream until slightly thickened. Refrigerate until thick. Mix in chopped dill, parsley and capers.
4 large potatoes, unpeeled, 2 tablespoons Moro Frutal Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 1/3 cup Moro Frutal Extra Virgin Olive Oil, extra, ¼ Cup lime juice, 3 Teaspoons baby capers, 1 Bunch fresh dill, 2 Whole fresh trout, 1 Fresh lime, thinly sliced
Cut potatoes into 1 cm slices and arrange on the base of a roasting pan. Drizzle with Moro Frutal Extra Virgin Olive Oil, season with salt and pepper and roast at 200°C for 20 minutes until tender and lightly golden. Meanwhile, shake extra olive oil, lime juice, capers and ¼ cup chopped dill together in a screw-top jar and season to taste. Cut three slashes into each side of each trout and place on top of potatoes in roasting pan. Drizzle each cavity with 1 tablespoon Caper Oil and fill with remaining dill and lime slices. Drizzle top of fish with another tablespoon of Caper Oil and season. Roast at 200°C for 15-20 minutes until fish flakes easily with a fork. Serve fish on a platter at the table on a bed of sliced potatoes.
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.
1kg frozen octopus tentacles, thawed, 2 onions, sliced, ½ bunch thyme leaves, 2 cloves garlic, crushed, juice of 1 lemon, 2 teaspoons smoked paprika, 1/3 cup Moro Primero Extra Virgin Olive Oil, 800g potatoes, peeled, 4 cloves garlic, extra, peeled, 1/3 cup Moro Primero Extra Virgin Olive Oil, extra, sea salt and freshly ground black pepper, to taste, extra thyme leaves, for garnish
Place octopus, onions and thyme in a large pot and cover with water. Bring to the boil and simmer covered for 1 hour until the octopus is tender. Remove octopus from liquid and refrigerate until cold. Combine crushed garlic, lemon juice, smoked paprika and Moro Primero Extra Virgin Olive Oil together to make a dressing and season to taste.
Cut potatoes into chunks and bring to the boil in a large saucepan of salted water. Add garlic cloves and boil for 20-30 minutes until very tender. Drain and mash potatoes and garlic together until very smooth. Slowly mix in extra Moro Primero Extra Virgin Olive Oil and season to taste.
To serve, cut octopus into pieces, spoon potato mash onto individual plates, top with octopus, drizzle with dressing and garnish with thyme leaves.
¼ cup Moro Primero Extra Virgin Olive Oil, 2 tablespoons lemon juice, 2 tablespoons snipped fresh chives, Sea salt and freshly ground black pepper, to taste, 16 peeled cooked King prawns, deveined, tails intact, 24 shucked oysters , 8 cooked moreton bag bugs, halved and deveined, Roasted garlic aioli, for serving
Shake Moro Primero Extra Virgin Olive Oil, lemon juice and chives together in a screw top jar to make a dressing and season to taste. Arrange seafood on a large platter. Just before serving, drizzle with Chive Dressing and serve with Roasted Garlic Aioli.