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 Avocado, diced, 1 teaspoon Moro White Wine Vinegar, 2 tablespoons Snipped chives, 500g Cooked peeled cocktail prawns, 2 teaspoons Moro Primero Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste, 2 cups Shredded iceberg lettuce, 1 cup Aioli
Combine avocado, Moro White Wine Vinegar and 1 tablespoon chives together. Gently mix in prawns and Moro Primero Extra Virgin Olive Oil. Season to taste. Divide the lettuce evenly between 6 serving cups. Top with half the prawn mixture and dollop with aioli. Top with remaining prawns, dollop with aioli and sprinkle with remaining chives and pepper.
2 tablespoons Fresh coriander, 2 teaspoons Grated ginger, 300g Green prawn meat, chopped, 2 teaspoons Chinese cooking wine or sherry, 1 teaspoon Soy sauce, 250g pkt (30) Fresh wonton wrappers, Moro Delicado Light Taste Olive Oil, for deep frying, ¼ cup Sweet chilli sauce, 1 tablespoon Water, 1 tablespoon Lime juice
Combine coriander and ginger in a food processor and blend until finely chopped. Add prawn meat, wine and soy sauce and blend until chopped. Place teaspoons of mixture into each wonton, moistening edges with water and folding over diagonally to enclose into a triangular shape and twist each corner slightly. Combine sweet chilli sauce, water and lime juice together for dipping sauce. Heat Moro Delicado Light Taste Olive Oil in a wok or saucepan and deep fry wontons until golden. Drain on paper towel and serve immediately with Lime Chilli Sauce.
6 Small chicken drumsticks, Smoked paprika, Sea salt and freshly ground black pepper, to taste, ½ cup Moro Frutal Extra Virgin Olive Oil, 4 Rashers bacon, chopped, 1 Red onion, diced, 2 Cloves garlic, crushed, 1 Red capsicum, cut into strips, 2 Tomatoes, chopped, 2 cups paella rice or long grain rice, 2 cups chicken stock, 1 ½ cups white wine, 1 tablespoon tomato paste, ¼ teaspoon saffron threads, 2 Chorizo or pepperoni sausages, sliced, 1 cup frozen peas, 12 Green prawns, shelled and de-veined, with head and tails left intact, 12 Mussels, scrubbed, beards removed, Continental parsley and lemon wedges, for serving
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Frutal Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté bacon, onion and garlic until golden. Add capsicum and tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, tomato paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika, drizzle Moro Frutal Extra Virgin Olive Oil and serve with lemon wedges.
For best results use a Paella rice, such as Spanish Calasparra rice, otherwise, long grain rice may be substituted.
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.
2 tablespoons Moro White Italian Dressing, 1 tablespoon fresh or frozen raspberries, 2 tablespoons Moro Delicado Light Taste Olive Oil, sea salt and freshly ground black pepper, to taste, 200g snow peas, trimmed, 2 large nectarines, cut into wedges, 750g peeled and deveined green prawn cutlets (tails intact), 200g baby rocket leaves, washed, sea salt and freshly ground black pepper, to taste, 1 tablespoon shelled pistachio nuts, cut in half
Combine Moro White Italian Dressing and raspberries, crush with the back of spoon and stand for 10 minutes. Strain into a screw-top jar with Moro Delicado Light Taste Olive Oil, season to taste and shake to combine. Blanch snow peas in boiling water until just tender, drain and refresh under cold water. Char grill nectarine wedges on cut sides until grill marks appear. Season prawns liberally with pepper and char grill until just cooked. Season with salt to taste. Combine prawns, snow peas, rocket, nectarines and half the dressing. Portion onto serving plates, drizzle with remaining dressing and sprinkle with pistachio nuts just prior to serving.
450g fresh hokkien noodles, ¼ cup Moro Delicado Light Taste Olive Oil, 3 teaspoons grated ginger, 2 cloves garlic, crushed, 1 large carrot, cut into matchstick strips, 500g peeled green prawns, deveined, 200g snow peas, trimmed, 2 tablespoons lime or lemon juice, 1 ½ tablespoons fish sauce, 1 teaspoon sugar, 1/2 cup fresh coriander leaves
Place hokkien noodles in boiling water for 2 minutes, separate and drain. Heat Moro Delicado Light Taste Olive Oil in a wok or large non-stick fry pan and stir fry ginger, garlic and carrot strips for 1 minute. Add prawns and stir fry until just starting to turn pink. Add snow peas, juice, fish sauce and sugar and stir fry until snow peas are tender. Add noodles and stir fry until heated through. Stir in coriander and serve immediately.