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
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
600g Brushed potatoes pealed and sliced roughly into 5-7 mm thick, 200ml Moro Primero Extra Virgin Olive Oil , 1 Medium onion halved and thinly sliced, 12 Free range eggs
Heat the oil in a 25-30 cm non-stick fry pan and add the potatoes, they should all fit in one batch. Cook on a gentle heat until soft not brown. Remove from pan and then add the onions to the hot oil and cook until they are soft and sweet then remove from oil. Drain the hot oil leaving behind around 30ml. In a large bowl beat the 12 eggs, 1 teaspoon salt, then add the warm potato and onion mix well. Return the mixture to the pan. The pan must be hot when the mixture is returned otherwise is may stick to the sides making it difficult to flip. Reduce the heat to medium and cook for 5-8 min. Place a plate on the top of the pan and gently flip the tortilla onto the plate. Slide the tortilla back into the pan and cook for a further 5 minutes. Serve hot as is or with garlic aioli.
1 large red capsicum, Moro Primero Extra Virgin Olive Oil, for drizzling, sea salt and freshly ground black pepper, to taste, 2 large potatoes, peeled and quartered, 4 cloves garlic, peeled, 2 tablespoons Moro Primero Extra Virgin Olive Oil, 12 slices baguette, 6 slices prosciutto, cut in half, 12 pimento stuffed green olives
Roast capsicum on a foil lined baking tray at 200°C for 20 minutes, turning occasionally, until blackened and soft. Remove from oven, wrap in foil and allow to cool. Remove skin and seeds and cut into strips. Dress with Moro Primero Extra Virgin Olive Oil until well coated and season. Meanwhile, boil potatoes and garlic in a saucepan of water for 15-20 minutes until very soft. Drain, mash and mix with Moro Primero Extra Virgin Olive Oil and season with salt to taste. Spread each baguette slice with warm garlic potato, top with roast capsicum, a ‘roll’ of prosciutto and a green olive, securing everything together with a skewer. Drizzle with a little extra olive oil and sprinkle with pepper. Serve as a pre-dinner or late night snack with drinks.