2 Tablespoons butter, 2 Cloves garlic, crushed, 1 Tablespoon freshly chopped parsley, 6 Large Portobello Mushrooms (Remove stems and dry thoroughly) , Moro Classic Vincotto , 6 Fresh mozzarella cheese balls, 1 Cup cherry tomatoes, Fresh basil to garnish
Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Classic Vincotto and sprinkle with salt and pepper to taste.
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.
700g Baby potatoes, halved, 3 tablespoons Moro Primero Extra Virgin Olive Oil, 1 teaspoon Fresh thyme, 200g Green peas, cooked, 250g Baby spinach or mixed leaves, 4 Red radishes, sliced, 2 Spring onions, chopped, 1 Small handful of dill, Salad Dressing, 2 – 3 tablespoons of Moro Sherry Vinegar, 6 tablespoons of Moro Extra Virgin Olive Oil, 1 teaspoon Dijon mustard, 1 tablespoon Lemon juice, 1 tablespoon Honey
Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool. Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the salad dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season
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.
1 Medium size eggplant, diced, 1 Punnet cherry tomato, cut in half, 1cup Green pitted olives, sliced, ½ Red onion, diced, 2 tablespoons Fresh basil, Salt & pepper, to season, Moro Primero Extra Virgin Olive Oil, 250g Haloumi, sliced, 1 Loaf sourdough bread, cut into 1cm pieces
1. In a hot frying pan, add a drizzle of Moro extra virgin olive oil and cook the eggplant
for 5-8 minutes or until the eggplant is soft. Allow the eggplant to cool down.
2. In a small bowl, add the cherry tomatoes, green olives and red onion, season with
salt and pepper and 1 tablespoon of Moro Primero Extra Virgin Olive Oil.
3. In a separate frying pan on high heat, add the haloumi slices and fry on each side till
4. Toast the sourdough slices.
5. To serve add the haloumi onto the sourdough with 2 tablespoons of eggplant. Then
top with the tomato mix. Add some fresh basil leaves.
6. To finish drizzle with Moro extra virgin olive oil.
If you’re having friends over for dinner, this is the perfect entrée. Enjoy with a glass of Pinot
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil, You can use any of the below vegetables, Beetroot, Carrot, Sweet potato, Eggplant with garlic, Spicy kale
Veggie chippies are great way to add more flavour and nutrients to your eating. And I love making these for family and friends. They’re full of colour and they’re so fun to share with the people you love most! It’s as simple as finely cutting the ingredients up, laying them out on a baking tray and roasting them with your favourite spices. I love to use chilli, lime juice, coriander seeds and sometimes I’m in the mood for fennel seeds, but it’s totally up to you. You can just go for a simple rock salt and pepper combo. Then just give a generous spray of Moro Pure Spray Primero Extra Virgin Olive Oil.
The cooking time depends on the size of your batch and the thickness of your chippies. I cut them super fine and they only take 10-15 mins. Give them a whirl, they make a great addition to dips, a side to meals and even add that little bit of extra crunch to a salad!
2 large Red onions, peeled, 2 tablespoons Dark brown sugar, 2 tablespoons Moro Primero Extra Virgin Olive Oil, ¼ cup Moro Aged Balsamic Vinegar, Sea salt and freshly ground black pepper, to taste, 2 Frozen puff pastry sheets, thawed, 1 Ripe pear, finely sliced, 120g Blue cheese, sliced, Fresh thyme sprigs, for sprinkling
Cut onions into slices and separate into rings. Heat Moro Extra Virgin Olive Oil in a frypan and sauté onions and brown sugar over medium to low heat for 15 minutes until soft. Add Moro Aged Balsamic Vinegar and simmer for 5 minutes. Season to taste. Lay puff pastry sheets on top of each other onto a baking tray and lightly press together. Using a sharp knife, score a 1cm border around the edges. Top with pear slices and balsamic onions. Bake at 220°C for 20-25 minutes until puffed and golden. If base of pastry needs browning, place on base of oven towards the end of the cooking time to crisp up. Top hot tart with blue cheese slices and fresh thyme sprigs and serve hot or cold.
6 Skinless chicken marylands or chicken breast fillets, Sea salt and freshly ground black pepper, to taste, 6 Long slices prosciutto, 1 bunch Rosemary, 2 Baby fennel, cut into quarters, 1 bunch Dutch carrots, scrubbed and trimmed, 200g Cherry truss tomatoes, 1 bulb Garlic, separated into cloves, 1/2 cup Moro Primero Extra Virgin Olive Oil, 3/4 cup Moro Balsamic Vinegar
Cut a few slashes into chicken marylands on both sides and season. Wrap each piece in a slice of prosciutto, tucking in a sprig of rosemary. Place fennel, carrots, tomatoes and garlic cloves in a large baking dish. Toss in Moro Primero Extra Virgin Olive Oil and season. Arrange chicken pieces in amongst vegetables. Drizzle chicken with Moro Balsamic Vinegar and roast at 200°C for 45 minutes, basting occasionally, until chicken is cooked and vegetables are tender.
1 kg Pink skinned baby potatoes, ½ cup Moro Frutal Extra Virgin Olive Oil, 2 tablespoons Seeded mustard, 100g Mixed lettuce leaves, 2 Spring onions, chopped, 200g Smoked salmon, 1 tablespoon Capers, 2 tablespoons Fresh dill sprigs, Freshly ground black pepper, to taste
Cook potatoes in a large saucepan of boiling salted water for 15 minutes until tender. Combine Moro Frutal Extra Virgin Olive Oil and mustard together to make a dressing. Cut warm potatoes in half, toss with half the dressing. Arrange the lettuce, potatoes, spring onions and smoked salmon on a platter. Drizzle with remaining dressing, sprinkle with capers, dill and black pepper.
1/3 cup Moro White Wine Vinegar, 1 Small red onion, cut into slivers, 2 tablespoons Currants, ¼ Red cabbage, shredded, 1 Bulb fennel, finely sliced, 1 Large red apple, cut into matchsticks, ½ cup Coriander or parsley leaves, ¼ cup Toasted slivered almonds or pine nuts, 2/3 cup Moro Primero Extra Virgin Olive Oil, Sea salt and freshly ground black pepper, to taste
Combine Moro White Wine Vinegar, onion and currants and stand for at least 10 minutes. Just before serving toss together cabbage, fennel, apple, coriander, almonds, Moro Primero Extra Virgin Olive Oil and onion mixture in a large bowl and season to taste