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.
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.
2 Slices prosciutto, 12 Oysters, 1½ tablespoons Moro Balsamic Vinegar with Extra Virgin Olive Oil, ½ Avocado, finely diced, Fresh sliced chives, for garnish
Place prosciutto on a baking paper lined oven tray and bake at 200°C for 5-8 minutes until crisp. Allow to cool and crumble into flakes. Arrange oysters on a platter and drizzle each with ½ teaspoon shaken Moro Balsamic Vinegar with Extra Virgin Olive Oil. Top oysters with avocado, sprinkle with prosciutto flakes and sliced chives.
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.
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.
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 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.