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1kg Baby beetroot, scrubbed and trimmed,Moro Primero Extra Virgin Olive Oil,Sea salt and freshly ground black pepper, to taste,300g Green beans, trimmed,Moro Gourmet Italian Glaze, for drizzling,750g Beef steaks (porterhouse, scotch, rump or fillet),150g Spinach leaves,1 Red onion, finely sliced,1bunch Mint leaves,150g Feta cheese
Toss beetroots with 2 tablespoons Moro Primero Extra Virgin Olive Oil in a roasting dish, season and roast at 200°C for 45 minutes until tender. Cook beans in boiling water for 5 minutes until just tender. Drain and refresh under cold water. Halve roasted beetroot and toss with 2 tablespoons Moro Gourmet Italian Glaze and season to taste. Season beef steaks and char-grill for 3-4 minutes on each side for medium rare or until done to your liking.
Toss beans, spinach, onion and half the mint together with ¼ cup olive oil, season and arrange on a serving platter. Slice beef and arrange over salad. Drizzle generously with Moro Gourmet Italian Glaze. Finish with crumbled feta and garnish with mint leaves.
150g Ripe Brie,150g Blue cheese,2 Nectarines or peaches,Moro Pure Spray Primero Extra Light Olive Oil,Moro Moscato Glaze,Freshly ground black pepper, to taste,French bread or sourdough, for serving
Remove cheese from fridge one hour before serving to come to room temperature. Cut nectarines into fat wedges. Spray with a little Moro Primero Extra Light Olive Oil and char-grill or BBQ on cut surfaces until char lines appear. Arrange cheese on a board with a pile of nectarines drizzled generously with Moro Moscato Glaze and sprinkled with pepper. Serve with bread.
1 cup Moro Primero Extra Virgin Olive Oil,1 Leek or large onion, sliced,3 Stalks celery, diced,2-3 tablespoons Moroccan seasoning,1 kg Skinless chicken thighs,375g French-style green lentils, rinsed,2L Water,Sea salt, to taste,125g Baby spinach leaves,2 Tomatoes, finely diced
Heat ½ cup Moro Primero Extra Virgin Olive Oil in a large pot and sauté leek and celery over medium heat for 5 minutes until softened. Stir in Moroccan seasoning and sauté until aromatic. Add chicken, lentils and water and bring to the boil. Season to taste. Simmer covered for 45 minutes until chicken is tender. Remove chicken from soup and shred, discarding the bones. Return shredded chicken and spinach leaves to soup and simmer until spinach has wilted. Season to taste. Serve in bowls, sprinkled with chopped tomatoes and drizzled with some of the remaining olive oil.
Moro Pure Spray Primero Olive Oil or Moro Pure Spray Garlic Olive Oil,4 Baby eggplants, halved length ways,12 Lamb cutlets,Sea salt and freshly ground black pepper, to taste,150g Mixed lettuce leaves,2 tablespoons Moro Primero Extra Virgin Olive Oil,Moro Gourmet Chilli Glaze,1/3 cup Continental parsley leave
Spray eggplant with Moro Pure Spray Olive Oil Spray, sprinkle with pepper and char-grill or barbecue on both sides until char lines appear and eggplant is tender. Season lamb generously with sea salt and pepper and char-grill or barbecue until done to your liking. Arrange mixed lettuce and eggplant onto a serving platter and drizzle with Moro Primero Extra Virgin Olive Oil and Moro Gourmet Chilli Glaze. Top with lamb cutlets, drizzle generously with Moro Gourmet Chilli Glaze, season with freshly ground black pepper and sprinkle with parsley.
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.
Moro Primero Extra Virgin Olive Oil,2 Cloves garlic, crushed,2 x 30cm Pizza bases,2 cups Grated mozzarella or pizza cheese,100g Rocket,Sea salt and freshly ground black pepper, to taste,Moro Gourmet Italian Glaze, for drizzling,12 Thin slices prosciutto,250g Buffalo mozzarella or bocconcini,2 tablespoons Toasted pine nuts
Combine 1/3 cup Moro Primero Extra Virgin Olive Oil with garlic and brush over pizza bases. Sprinkle with mozzarella and bake at 220°C for 10-15 minutes or until cooked and golden. Toss rocket with 2 tablespoons olive oil and season. Drizzle hot pizzas with Moro Gourmet Italian Glaze, top with prosciutto, torn buffalo mozzarella and rocket. Drizzle with extra Moro Gourmet Italian Glaze and sprinkle with pine nuts and pepper.
Tip: To toast pine nuts, heat 1 tablespoon Moro Olive Oil in a fry pan and fry pine nuts until
golden. Drain on absorbent paper
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
1.2kg Beef cheeks or gravy beef, trimmed of sinew,Sea salt and freshly ground black pepper, to taste,¾ cup Moro Primero Extra Virgin Olive Oil,2 Red onions, cut into wedges,400g Small whole button mushrooms,2 Cloves garlic, chopped,½ cup Moro Balsamic Vinegar of Modena,2 cups Red wine,½ cup Spanish green olives,3 Bay leaves,Continental parsley leaves, for garnish
Season beef cheeks with salt and pepper. Heat ¼ cup Moro Primero Extra Virgin Olive Oil in a large heavy based casserole dish and brown on both sides. Remove. Add another ¼ cup olive oil and sauté onions, mushrooms and garlic for 5 minutes. Deglaze pan with Moro Balsamic Vinegar of Modena. Return beef cheeks to pan with wine, olives and bay leaves and bring to the boil. Cover and slow cook in the oven at 140°C for 3 hours, turning occasionally, until very tender. Remove beef cheeks and boil sauce for 10-15 minutes until reduced and thickened. Finish sauce with remaining olive oil. Serve cheeks with sauce over a bed of Parsnip Potato Mash sprinkled with parsley leaves.
