½ Cup (125ml) Moro Tradicional Olive Oil, plus extra to drizzle, 4 Quails, *halved lengthways to get even cooking and browning., 1 Bunch thyme, leaves picked, 5 Garlic cloves, crushed, 4 Bay leaves, 1 Bunch rosemary, leaves picked only, Finely grated zest of 2 oranges, Finely grated zest of 2 lemons, 1tsp Freshly cracked black pepper, 3 Brown onion, thinly sliced, 2 Bunch Dutch carrots, thinly sliced, 100ml Dry sherry, 100ml Moro Sherry Vinegar, , Salad:, 1 Radicchio, leaves separated and torn, ½ bunch Frisee lettuce, leaves separated, 1 Witlof, leaves separated, ½ bunch Butter lettuce, leaves separated andf torn, 2 Peeled oranges, thinly sliced on the round
Heat Moro Tradicional Olive Oil in a large heavy based saucepan over high heat. Add the quails and thyme cook, spooning hot oil and thyme over meat frequently, for 4 minutes
or until golden. Remove with tongs and stand until required. Return pan to heat, add garlic and cook for 1 minute or until starting to golden. Add the onion and carrots and
cook for 6-8 minutes or until softened.
Add the vinegar and wine bring to the boil then add bay leaf, rosemary, zests and black pepper. Cook for 3 minutes or until aromatic. Add 1 cup of water and the quails. Bring mixture to the boil reduce heat to medium and cook for 10 minutes or until quail is cooked through and sauce has reduced slightly. Let it stand to rest for 5 minutes.
For the salad mix lettuce leaves and oranges slices in a large bowl. Season with salt and black pepper and add 2 tablespoons of the jus of the escabeche to make like a vinaigrette. drizzle with extra olive oil. Serve the quail warm with the salad alongside.
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
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.
2 tsp Smoked paprika , 2 tsp Brown sugar, 1/3 cup (80ml) Moro Primero Extra Virgin Olive Oil, 6 Chicken marylands, halved , 250g Cherry tomatoes on the vine , 1 Cured chorizo, casing removed, finely chopped, 100ml Moro Tradicional Olive Oil, 1/2 cup Fresh breadcrumbs, 1/2 cup Hazelnuts, toasted until dark golden, 2 Garlic cloves, crushed, 1/2 cup Flat-leaf parsley leaves, roughly chopped, 2 tbs Moro Sherry Vinegar
Preheat oven to 200°C. Combine paprika, sugar and Moro Primero Extra Virgin Olive Oil in a bowl with 2 tsp salt flakes. Add the chicken and tomatoes, rub the spice mix all over. Scatter the chorizo on a lined baking tray, place chicken and tomatoes on top. Roast, basting every 10 minutes with cooking juices, for 30 minutes or until crisp. Rest for 10 minutes. Drain pan juices and chorizo through a sieve into a bowl, reserving 2 tbs juice and chorizo. Heat 2 tbs Moro Tradicional Olive Oil in a pan and add breadcrumbs. Cook, stirring regularly, for 2-3 minutes or until golden. Chop the nuts and place in a bowl with the breadcrumbs. Add chorizo, garlic, parsley, vinegar and remaining 3 tbs oil. Season with salt. Scatter picada over chicken and drizzle over reserved juices to serve.
12 Baby cos lettuce leaves, 1 Avocado, sliced, 12 Peeled cooked King prawns, tails intact, 1 Lime, halved, 1 Red Chilli sliced, seeded or without seeds , Moro Primero Extra Virgin Olive Oil, for drizzling, Coriander leaves, for garnish
Arrange cos leaves on a platter. Nestle sliced avocado and one prawn in each leaf. Drizzle with the juice of ½ lime and Moro Primero Extra Virgin Olive Oil to taste. Sprinkle with fried shallots, fresh chilli slices and served garnished with coriander leaves and the remaining lime cut into wedges.
1 Baby fennel, cut into quarters, 1 Bunch Dutch carrots, scrubbed and trimmed, 1 Red capsicum, deseeded and cut into thick strips, 1 Bunch baby beetroot, scrubbed, trimmed and halved, 1/3 cup Moro Pure Spray Garlic Extra Virgin Olive Oil or Moro Pure Spray Primero Extra Virgin Olive Oil, sea salt and freshly ground black pepper, to taste, 100g feta cheese, crumbled, fresh dill, parsley or basil, for garnish
Arrange vegetables on an oven tray. Spray Moro Pure Spray Garlic Extra Virgin Olive Oil, tossing the vegetables to coat well. Season to taste. Roast at 200°C for 45 minutes until golden. If the vegetables need extra browning grill them for the last 5 minutes of cooking time. Transfer to a serving platter, top with feta cheese, drizzle with a little Moro Primero Extra Virgin Olive Oil and sprinkle with fresh dill.
2 Zucchini, cut lengthwise into thin slices, 1 Punnet cherry tomatoes, 4 Cloves garlic, smashed, ½ cup Moro Balsamic Vinegar with Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 4 x 4 Chop lamb racks, cut into double chops, 2 cups Frozen peas, thawed, 2 x 125g Balls buffalo mozzarella, ½ Bunch basil leaves
Char-grill zucchini on both sides until charred. Place tomatoes and garlic in a roasting dish. Drizzle with 2 tablespoons shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and season. Roast at 200°C for 15 minutes. Meanwhile, season lamb and char-grill until done to your liking. Allow meat to rest 5 minutes. Toss peas and zucchini with tomatoes and roast for 5 minutes until heated through. Arrange vegetables on a large platter or individual plates, top with char-grilled lamb and torn pieces of mozzarella. Drizzle with remaining shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil and finish with basil leaves and a grinding of black pepper.
200g Fresh lasagna sheets, Sea salt and freshly ground black pepper, to taste, ½ cup Moro Intenso Extra Virgin Olive Oil, 4 Spring onions, finely chopped, 200g Baby spinach, 200g Smoked salmon, Basil leaves and lemon wedges, for serving
Tear lasagna sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Intenso Extra Virgin Olive Oil in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Intenso Extra Virgin Olive Oil, sprinkle with pepper and basil leaves and serve with lemon wedges.
1 Mango, finely diced, ¼ Red capsicum, finely diced, 2 tablespoons Shredded fresh mint leaves, Moro Classic Vincotto, for drizzling, 1 tablespoon Moro White Wine Vinegar, 1 Chilli, with or without seeds , 1 tablespoon Caster sugar, 3 teaspoons Fish sauce, 6 Duck breasts, Sea salt, for sprinkling, 3 Lebanese cucumbers, shaved into ribbons with a peeler, Rice noodles or rice, for serving
Combine mango, capsicum, chilli and shredded mint together and drizzle to taste with Moro Classic Vincotto. Combine Moro White Wine Vinegar, sugar and fish sauce for dressing. Cut a few slits into the skin of the duck breasts, rub each with a few drops of Moro Classic Vincotto and season with salt. Place skin side down in a cold fry pan and turn up heat to medium. Cook for 10-15 minutes until skin is crisp then turn and cook a further 5-10 minutes until done to your liking. Rest for 5 minutes. Toss cucumber ribbons into vinegar mixture for 5 minutes and drain. Arrange cucumber ribbons on a platter or individual serving plates. Top with duck breasts, Chilli Mango Salsa, a drizzle of Moro Classic Vincotto and serve with rice noodles.