Pork Sausage and Pine Mushrooms Ragu by Gerard Curto from Epocha


Ingredients

300g Pine mushrooms (sub with any large seasonal mushrooms available), 500g Pork Italian style sausages, casing removed, 1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra, 3 French eschallots, thinly sliced, 2 Garlic cloves, thinly sliced, 2tbs Finely chopped parsley, plus extra leaves to serve, 1/3 Cup (80ml) dry white wine, 300ml Chicken or vegetable stock, 4 Thick slices good quality sourdough

Method

To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.

Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.

Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.

Prosciutto, Rocket Salad with Figs


Ingredients

8 Thin slices prosciutto, 200g Fresh rocket leaves , 6 Figs, scored into quarters (so they are open) , 1 Buffalo mozzarella (250gm), sliced , ¼ Cup fresh basil leaves , Moro Fig Vincotto for drizzling , Moro Frutal Extra Virgin Olive Oil for drizzling , Salt & pepper for seasoning

Method

Arrange prosciutto, figs and mozzarella on a serving plate. Season with salt and pepper. Add the mozzarella and prosciutto come to room temperature. Scatter with basil leaves, then drizzle with Moro Vincotto and Moro Frutal Extra Virgin Olive Oil to taste.

Tomato and Mozzarella Salad


Ingredients

4 large ripe tomatoes, thinly sliced, 4 fresh mozzarella balls, thickly sliced, 1/2 cup fresh basil leaves, Moro Classic Vincotto

Method

Arrange the tomato and mozzarella slices.
Drizzle with Moro Classic Vincotto and sprinkle with fresh basil leaves. Serve immediately.

Mixed Mushrooms Risotto by Trattoria Emilia


Ingredients

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

Method

Mushroom Ragu:
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

Simply Spanish Valenciana style paella


Ingredients

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

Method


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 .

Simply Spanish Galician garlic prawn tapas


Ingredients

24 Large prawns, shelled and deveined, 10 Garlic cloves, minced, Dried chilli flakes, Moro Frutal Extra Virgin Olive Oil, Sea salt

Method


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

Simply Spanish Beef cheek on potato mash


Ingredients

500g Beef cheek, 1cup Plain flour, 1 Brown opion, quartered, 2 Celery sticks, cut into 15cm lengths, 2 Garlic cloves, finely chopped, 1 Sprig of rosemary, Salt and pepper to taste, Moro Primero Extra Virgin Olive Oil, 1 1/2tsp Smoked paprika, 100ml Pedro Ximenez Sherry, 500ml Chicken stock, 100g Large dried raisins (or pitted prunes), 500g Potatoes, Butter, to taste

Method


Lightly dust the beef cheeks with flour and place in a heavy pan with a generous splash of Moro Primero Extra Virgin Olive Oil. Brown on high heat for several minutes then add onion, celery, garlic, rosemary and paprika. Reduce heat and stir to mix well. Add the Pedro Ximenez sherry and chicken stock.

Allow to simmer covered on low for 2 hours or until beef cheeks are tender enough to gently pull apart by hand, do not allow the mixture to boil dry, if needed add additional chicken stock. Alternatively. transfer the ingredients to a small oven dish and cook covered at 160 degrees for 2 hours. The beef cheeks should be submerged in the cooking liquid, if not add additional chicken stock.

Once cooked remove the beef cheeks and gently divide it into 3-4 pieces and set aside
Strain the remaining stock and place in a saucepan.
Return the beef to the sauce and add the raisins and simmer on low heat until ready to serve.

Simply Spanish Steamed coral trout with chorizo dumpling and lemon yoghurt tapas


Ingredients

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

Method

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

Epocha marinated lamb rack with eggplant purée


Ingredients

Lamb rack, allow 200-250 gram per person, 200ml Moro Intenso Extra Virgin Olive Oil, 4 Garlic gloves, finely sliced, 15g Smocked paprika, 2g Salt, 1g Ground black pepper, 1 Stem of thyme, 1 Stem of rosemary, 50ml White Wine, 1 Brown onion, finely sliced, 15ml Moro Sherry Vinegar, 500g Eggplant, skin removed, 100ml Moro Intenso Extra Virgin Olive Oil, Salt & Pepper to taste

Method

Combine into bowl and mix: 200ml Moro Intenso Extra Virgin Olive Oil, garlic, paprika, 2g salt, 1g black pepper, thyme, rosemary, white wine, brown onion and Moro Sherry Vinegar. Rub mixture into lamb rack. Sit to marinate for 3 hours. Remove from marinade.

Preheat large skillet on medium heat, coat pan with a dash of Moro Intenso Extra Virgin Olive Oil. Add lamb, cook for approximately 3 minutes each side (medium rate)

Place onto bed of eggplant purée to serve

Epocha Barramundi with vierge sauce and beans


Ingredients

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

Method


Vierge Sauce:

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.

Parsley Puree:

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.

Beans:

Wash and peel Board Beans.



Barramundi:

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.

Yellow Beans:

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.