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4 Egg yolks,4 Whole eggs,300g Flour,200g Semolina,1.3kg Potatoes, peeled,300g Grated parmesan,Zest of 1 lemon,200ml Moro Primero Extra Virgin Olive Oil,1 Carrot, chopped,1 Onion, chopped,1 Celery, chopped,1 Garlic clove, crushed,1kg Lamb shoulder, diced,250ml White wine,1tbsp Moro Primero Extra Virgin Olive Oil,1tbsp Honey,Fresh rosemary and thyme, to taste,400g Tin of tomatoes,2L Chicken stock
Mix all dough ingredients together in a bowl and kneed until well combined. Sprinkle with flour, cover with plastic wrap and set aside for 30 minutes to rest. Boil potatoes until soft and put through a ricer (or mash) to produce fine particles. Add salt, Parmesan, olive oil and lemon zest. Mix and refrigerate. When mix is cool place in a piping bag. Separate dough into 2-4 portions. Roll one portion into a flat sheet through a pasta machine or using a rolling pin, before folding back on itself. Repeat this process several times until the pasta is silky, smooth and at your desired thickness. Repeat with the remaining portions.
Place one prepared pasta sheet on a well-floured work surface. Pipe the filling into small heaps spaced at 5cm intervals in rows leaving a 2cm border around the edges. Brush around the filling with water – this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets. Cut between the filling to make 5cm-square ravioli. Ideally, use a ravioli cutter. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling. Cover until required.
In a heavy based pot add olive oil and sweat off vegetables with garlic
and herbs. In a skillet, sear lamb. Add seared and seasoned lamb to the
pot and add honey and white wine. Cook until liquid has evaporated.
Add chicken stock and tomato, cook until lamb is tender. Add salt to
taste.
Cook half the ravioli in a large saucepan of salted boiling water for
3-4 minutes or until they float to the surface. Use a slotted spoon to
transfer to a plate. Repeat with remaining ravioli. Pour over Lamb Ragu.
4 small pork loin fillets,¼cup Moro Tradicional Olive Oil,2 tablespoons Plain flour,2 tablespoons Parmesan, grated,1 cup Panko crumbs,1 Egg, whisked,2 tablespoons Fresh parsley, roughly chopped,1 Small fennel, thinly sliced, reserve the tops of the fennel for garnish,1 Grapefruit, segmented,2 tablespoons Parsley, finely chopped,1 Spring onion, sliced,¼cup Moro Primero Extra Virgin Olive Oil,1 Lemon wedge to serve
Season the pork chops with salt and pepper. Add the egg, flour and crumb mix into separate bowls. Place the pork into the flour then egg wash and finish with the crumb mix. In a large frying pan on medium heat, pour the Moro Tradicional Olive Oil and fry the pork chops for 3 minutes on each side. Allow them to rest for 5 minutes. To make the salad, add all the ingredients into a bowl and season with salt, pepper and drizzle with Moro Primero Extra Virgin Olive Oil. Slice the pork fillets and serve with fennel and grapefruit salad. This recipe is perfect for a summer’s day enjoyed with family and friends.
2 cups Rinsed quinoa,4 cups Water,Pinch salt,1 cup Raw almonds, roughly chopped,1 Large grated beetroot (raw),1 Large grated carrot,½ cup Goji berries,1 bunch Rocket,1 Fresh pomegranate,3 Tblsp Moro Primero Extra Virgin Olive Oil,1 Tblsp Moro Aged Balsamic Vinegar,Juice and zest of 1 lemon,Salt and pepper to taste,A few fresh mint sprigs
Combine your quinoa and water in a pot and add a pinch of salt, then let your quinoa mixture simmer for a further 10-15 minutes on a low heat. When it’s ready the quinoa will grow double in size and it will look like it has sprouted little tails. Take it off the heat and add the beetroot and carrot. Mix it through the quinoa, the heat from the quinoa will start to heat the beetroot and carrot, then add the rocket, almonds and goji berries and mix well.
Cut your pomegranate in half and with the back of a fork tap the seeds out into the mix and stir through the colourful creation, squeeze any pomegranate juice over the top of the salad too. In a little bowl, whisk the olive oil, balsamic vinegar, lemon juice and zest, season the dressing with salt and pepper and pour over the salad.
Top the salad with a few fresh springs of mint.
1 Punnet cherry tomatoes, quartered,¼cup Torn basil leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil, extra,Sea salt and freshly ground black pepper, to taste,12 Slices ciabatta or sourdough bread,½ cup Moro Primero Extra Virgin Olive Oil,6 Slices prosciutto, cut in half lengthways,125g Buffalo mozzarella or bocconcini, torn,Moro Gourmet Italian Glaze, for drizzling
Combine tomatoes, basil leaves and oil together and season to taste. Brush bread on both sides with Moro Primero Extra Virgin Olive Oil and grill until toasted on both sides to make bruschetta. Top bruschetta with prosciutto, tomatoes and torn mozzarella and drizzle generously with Moro Gourmet Italian Glaze.
2 Bunches baby asparagus, trimmed,Moro Primero Extra Virgin Olive Oil,4 Beef steaks (porterhouse, scotch, rump or fillet),Sea salt and freshly ground black pepper, to taste,2 Cloves garlic, peeled and cut into thin slices,½ Cup Moro Aged Balsamic Vinegar,100g Salted butter, cubed,2 tablespoons Fresh thyme sprigs
Coat asparagus in 1 tablespoon Moro Primero Extra Virgin Olive Oil and char-grill until tender. Heat 1 tablespoon olive oil in a pan, season steaks and pan fry in hot pan for 3-4 minutes on each side, or until done to your liking. Remove and allow to rest. Add 1 tablespoon olive oil to pan and sauté garlic until softened. Deglaze pan with Moro Aged Balsamic Vinegar and remove from heat. Swirl in butter until just melted to make a jus. Add thyme and season to taste. Serve steaks with asparagus and drizzle both with Thyme Balsamic Jus.
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.
Moro Pure Spray Primero Extra Virgin Olive Oil or Moro Pure Spray Garlic Extra Virgin Olive Oil,1 zucchini, cut into thick slices,1 Bunch baby asparagus, trimmed,200g Button mushrooms,1 Red capsicum, cut into 4, deseeded,2 Baby eggplants, cut lengthwise,Sea salt and freshly ground black pepper, to taste
Spray a char-grill pan or grill plate on the BBQ with Moro Pure Spray Primero Extra Virgin Olive Oil and heat.
Char-grill vegetables for 3-5 minutes on each side until grill marks appear and vegetables are tender, spraying with Moro Extra Virgin Olive Oil as required. Season with salt and pepper and serve with barbecued meats.
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
½ Butternut pumpkin, peeled and cut into chunks,1 Red capsicum, cut into chunks,1 Red onion, peeled cut into wedges,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,500g Chicken breast tenderloins,100g Rocket,400g Can chickpeas, drained and rinsed,Moro Gourmet Italian Glaze
Toss pumpkin, capsicum and red onion on a baking tray with 2 tablespoons Moro Primero Extra Virgin Olive Oil and season. Roast at 200°C for 20-25 minutes until tender and grill for a few minutes to colour slightly. Coat chicken with a little olive oil and season. Char-grill for 5 minutes on each side until cooked through. Toss rocket and chick peas with 2 tablespoons olive oil, season and arrange on a platter. Top with roasted vegetables and chicken, drizzling all generously with Moro Gourmet Italian Glaze.
